Herb-Roasted Slow Cooker Chicken with Root Vegetables

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

A comforting, one-pot meal featuring fall-off-the-bone chicken thighs and tender root vegetables simmered in a fragrant herb broth. This american-inspired slow cooker ready in about 380 minutes pairs bone-in chicken thighs, olive oil, dried thyme 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 bone-in chicken thighs
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 medium, peeled and chopped carrots
• 3 medium, peeled and chopped parsnips
• 2 medium, chopped potatoes
• 1 large, chopped yellow onion
• 3, minced garlic cloves
• 1 cup chicken broth
• 1/2 cup white wine
• 2 tbsp tomato paste

Instructions

1. Step 1: Pat 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 salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Arrange chicken skin-side up in a 6-quart slow cooker, then layer carrots, parsnips, potatoes, and chopped onion around the chicken.
3. Step 3: Sprinkle minced garlic over vegetables, then pour in 1 cup chicken broth and 1/2 cup white wine.
4. Step 4: Stir in 2 tbsp tomato paste until fully incorporated, then cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken is fork-tender and vegetables are soft.
5. Step 5: Once done, carefully remove chicken and vegetables to a platter, skim excess fat from the cooking liquid, then serve the sauce over the chicken and vegetables.