Herb-Infused Slow-Cooker Chicken Thighs with Roasted Veggies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Tender chicken thighs slow-cooked with aromatic herbs and seasonal vegetables for a comforting, hands-off dinner that's ready when you are. This american-inspired slow cooker ready in about 375 minutes pairs olive oil, dried thyme, dried rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 bone-in, skin-on (about 2 lbs) chicken thighs
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 medium, peeled and chopped into 1-inch pieces carrots
• 2 medium, chopped into 1/2-inch rounds zucchini
• 1 cup cherry tomatoes
• 1/2 cup chicken broth

Instructions

1. Step 1: Pat the chicken thighs dry with paper towels, then rub with 2 tbsp olive oil, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Place the seasoned chicken thighs in the bottom of a 6-quart slow cooker, then arrange 2 cups chopped carrots, 2 cups chopped zucchini, and 1 cup cherry tomatoes around the chicken.
3. Step 3: Pour 1/2 cup chicken broth over the vegetables and chicken, then cover and cook on LOW for 6 hours until the chicken is fork-tender and vegetables are tender.