Herb-Roasted Chicken & Root Veggie Slow Cooker Feast

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Tender chicken thighs bathed in a fragrant herb-infused broth, slow-cooked with carrots, potatoes, and onions until fork-tender and flavorful. This American-inspired slow-cooker recipe, ready in about 405 minutes, pairs chicken thighs, carrots, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
• 4 medium, peeled and halved carrots
• 1 lb, quartered potatoes
• 1 large, thinly sliced yellow onion
• 4, minced garlic cloves
• 2 cups chicken broth
• 2 tbsp, chopped fresh thyme
• 1 tbsp, chopped fresh rosemary
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat, sear chicken thighs for 3-4 minutes per side until golden brown, then transfer to slow cooker.
3. Step 3: Add sliced onions, minced garlic, carrots, and potatoes to slow cooker, then pour in 2 cups chicken broth.
4. Step 4: Sprinkle with 2 tbsp chopped thyme, 1 tbsp chopped rosemary, and remaining salt and pepper.
5. Step 5: Cook on LOW for 6-7 hours until chicken is tender and vegetables are easily pierced with a fork.