Lemon-Herb Slow-Cooker Chicken with Spring Vegetables

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

Tender chicken thighs simmered with fresh herbs and seasonal root vegetables for a bright, comforting weeknight dinner. This American-inspired slow-cooker recipe, ready in about 375 minutes, pairs chicken thighs, carrots, fennel bulb 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

• 2 lbs chicken thighs
• 4 medium, peeled and cut into 1-inch chunks carrots
• 1, trimmed and sliced 1/2-inch thick fennel bulb
• 2, zested and juiced lemon
• 3 tbsp, chopped fresh thyme
• 4 cloves, minced garlic
• 1 1/2 cups low-sodium chicken broth
• 2 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 with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear chicken thighs for 3-4 minutes per side until golden brown, then transfer to slow cooker.
3. Step 3: Add 4 medium peeled and chunked carrots, 1 trimmed and sliced fennel bulb, 4 minced garlic cloves, 3 tbsp chopped fresh thyme, 2 tbsp lemon zest, and 1 1/2 cups low-sodium chicken broth to the slow cooker.
4. Step 4: Stir to combine, cover, and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken reaches 165°F and vegetables are tender.
5. Step 5: Discard thyme sprigs, skim excess fat from surface, and stir in 2 tbsp lemon juice until well incorporated.