Herb-Roasted Chicken & Root Vegetable Stew

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

A comforting slow-cooker meal with tender chicken and vegetables, infused with fresh herbs and a touch of lemon. This american-inspired slow cooker ready in about 405 minutes pairs chicken thighs, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1.5 lbs chicken thighs
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, peeled and sliced carrots
• 2 medium, peeled and sliced parsnips
• 3 cloves, minced garlic
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup chicken broth
• 1/2 cup apple cider vinegar
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat 1.5 lbs chicken thighs dry with paper towels, then season with 1/4 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear chicken thighs for 3-4 minutes per side until golden brown, then transfer to slow cooker.
2. Step 2: In the same skillet, add 1 diced large yellow onion and cook over medium heat for 2-3 minutes until softened. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Add 2 sliced medium carrots, 2 sliced medium parsnips, 1 tsp dried thyme, and 1 bay leaf to slow cooker.
4. Step 4: Pour 1 cup chicken broth, 1/2 cup apple cider vinegar, and 1 tbsp lemon juice into slow cooker. Stir to combine, cover, and cook on LOW for 6-8 hours until chicken is very tender and vegetables are fork-tender.
5. Step 5: Remove chicken thighs and bay leaf. Discard skin and bones, then shred chicken with two forks. Return shredded chicken to slow cooker and stir. Adjust seasoning with salt and pepper to taste.