Honey-Mustard Slow-Cooker Chicken Thighs with Root Vegetables

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs glazed in a sweet-tangy honey-mustard sauce, slow-cooked with caramelized carrots and parsnips for a comforting weeknight dinner. This American-inspired slow-cooker recipe, ready in about 375 minutes, pairs boneless skinless chicken thighs, carrots, parsnips 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.

Prep: 15 min Cook: 360 min Serves 4 American cuisine 450 cal/serving

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Ingredients

1.5 lbs boneless skinless chicken thighs
2 medium carrots
2 medium parsnips
1 large yellow onion
3 minced garlic cloves
1/4 cup honey
2 tbsp Dijon mustard
1/4 cup chicken broth
1 tbsp extra-virgin olive oil
1 tsp dried thyme
1/4 tsp salt
1/8 tsp black pepper

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Instructions

Step 1: Pat 1.5 lbs boneless skinless chicken thighs dry with paper towels and season with 1/4 tsp salt and 1/8 tsp black pepper. Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat; sear chicken for 2-3 minutes per side until golden brown, then transfer to slow cooker.
Step 2: Peel and chop 2 medium carrots and 2 medium parsnips into 1-inch pieces, then add to slow cooker with 1 large sliced yellow onion. Sprinkle with 3 minced garlic cloves and 1 tsp dried thyme, then add 1/4 tsp salt.
Step 3: Whisk together 1/4 cup honey, 2 tbsp Dijon mustard, and 1/4 cup chicken broth in a small bowl until smooth, then pour over chicken and vegetables. Secure lid and cook on LOW for 6 hours or HIGH for 3 hours until chicken is tender and vegetables are fork-tender.