Lemon-Dill Chicken and Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Bright, herb-infused chicken simmered with seasonal vegetables in a lemon-dill broth for a refreshing Whole30 weeknight meal. This american-inspired slow cooker (gluten-free, dairy-free) ready in about 375 minutes pairs chicken thighs, olive oil, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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

• 2 lbs chicken thighs
• 2 tbsp olive oil
• 1 large onion
• 2 carrots
• 2 stalks celery
• 3 cloves garlic
• 4 cups chicken broth
• 1 lemon
• 1/4 cup fresh dill
• 1/2 tsp black pepper
• 1/4 tsp sea salt

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat, then sear 2 lbs boneless chicken thighs for 3-4 minutes per side until golden brown; transfer to slow cooker.
2. Step 2: In the same skillet, add 1 diced onion, 2 sliced carrots, 2 sliced celery stalks, and 3 minced garlic cloves, and sauté for 5 minutes until softened and fragrant.
3. Step 3: Add the seared chicken and vegetable mixture to the slow cooker, pour in 4 cups chicken broth, add 1 sliced lemon (1/4-inch thick), 1/4 cup fresh dill, 1/2 tsp black pepper, and 1/4 tsp sea salt.
4. Step 4: Cover and cook on LOW for 6 hours until chicken is tender and vegetables are cooked through.