Lemon-Herb Chicken and Vegetable Broth
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 ready in about 405 minutes pairs bone-in, skin-on Chicken thighs, stalks, cut into 1/2-inch pieces Celery, medium, diced Zucchini 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.
Ingredients
- 1.5 lbs, bone-in, skin-on Chicken thighs
- 3 medium, peeled and sliced 1/2-inch thick Carrots
- 2 stalks, cut into 1/2-inch pieces Celery
- 1 medium, diced Zucchini
- 1, thinly sliced (reserve zest for garnish) Lemon
- 4 cloves, minced Garlic
- 1 tsp fresh, chopped Thyme
- 1/2 tsp fresh, chopped Rosemary
- 1 tsp Salt
- 1/2 tsp Black pepper
- 3 cups (Whole30 compliant) Chicken broth
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Herb Chicken and Vegetable Broth take to make?
Total time is about 405 minutes (15 min prep + 390 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Herb Chicken and Vegetable Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced zucchini from drying out.
Can I substitute ingredients in Lemon-Herb Chicken and Vegetable Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Herb Chicken and Vegetable Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Herb Chicken and Vegetable Broth?
Mediterranean slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
