Lemon-Herb Chicken and Vegetable Broth

By AislePrompt Editorial · ·

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.

A light yet satisfying broth featuring succulent chicken thighs, fresh lemon, and seasonal vegetables, perfect for a nourishing weeknight dinner. This Mediterranean-inspired slow-cooker recipe, ready in about 405 minutes, pairs Chicken thighs, Carrots, Celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 390 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lbs bone-in chicken thighs dry with paper towels; place them in the slow cooker with 3 peeled and sliced carrots, 2 diced celery stalks, 4 minced garlic cloves, 1 tsp chopped thyme, 1/2 tsp chopped rosemary, 1 tsp salt, and 1/2 tsp black pepper; arrange 1 sliced lemon on top.
  2. Step 2: Pour 3 cups chicken broth over the ingredients until mostly submerged; cover and cook on LOW for 6 hours until chicken is cooked through and tender.
  3. Step 3: Remove chicken thighs, shred meat, and return to slow cooker; add 1 diced medium zucchini; stir gently and cook uncovered on LOW for 30 minutes until zucchini is tender but still holds shape.