Lemon-Herb Spring Chicken & Vegetable Medley

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant slow-cooker meal featuring tender chicken thighs with fresh spring vegetables and zesty lemon-herb sauce, perfect for a light yet satisfying weeknight dinner. This american-inspired slow cooker ready in about 375 minutes pairs boneless skinless chicken thighs, frozen mixed vegetables, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.1 (11 ratings) Prep: 15 min Cook: 360 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat the 1.5 lbs chicken thighs dry with paper towels, then season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat and sear the chicken thighs for 2-3 minutes per side until golden brown, then transfer to a slow cooker.
  3. Step 3: Add the 2 cups frozen mixed vegetables, 3 tbsp fresh lemon juice, 2 tsp fresh thyme leaves, 3 minced garlic cloves, 1 cup low-sodium chicken broth, and 1 tsp dried oregano to the slow cooker, stirring to combine.
  4. Step 4: 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 any excess fat from the sauce, then serve immediately with extra thyme for garnish.

Frequently asked questions

How long does Lemon-Herb Spring Chicken & Vegetable Medley take to make?

Total time is about 375 minutes (15 min prep + 360 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 Spring Chicken & Vegetable Medley?

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 frozen mixed vegetables from drying out.

Can I substitute ingredients in Lemon-Herb Spring Chicken & Vegetable Medley?

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 Spring Chicken & Vegetable Medley 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 Spring Chicken & Vegetable Medley?

American 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.

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