Lemon-Herb Slow-Cooked Chicken with Spring Vegetables

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Tender chicken thighs simmered with fresh herbs and seasonal vegetables for a bright, comforting weeknight dinner. This American-inspired slow-cooker recipe, ready in about 375 minutes, pairs bone-in chicken thighs, fresh lemon juice, dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 4 (about 1.5 lbs) bone-in chicken thighs
• 2 tbsp fresh lemon juice
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 12 oz, sliced 1/4-inch thick small carrots
• 1 cup frozen peas
• 1.5 cups low-sodium chicken broth
• 3 cloves minced garlic
• 1 tbsp olive oil

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then season both sides with 1 tsp dried thyme, 1 tsp dried rosemary, and 1/2 tsp salt.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat, then sear chicken thighs for 3-4 minutes per side until golden brown — do not overcrowd the pan.
3. Step 3: Transfer seared chicken to a 6-quart slow cooker, then add sliced carrots, minced garlic, 1.5 cups chicken broth, and 2 tbsp lemon juice.
4. Step 4: Cover and cook on LOW for 6-7 hours until chicken reaches 165°F and carrots are tender.
5. Step 5: Stir in 1 cup frozen peas during the last 20 minutes of cooking, then check for seasoning and adjust salt if needed.