Rumeli Hisarı Chicken & Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, herb-infused chicken dish with seasonal vegetables, slow-cooked to perfection for a flavorful weeknight meal. This mediterranean-inspired slow cooker ready in about 380 minutes pairs boneless and skinless chicken thighs, olive oil, large, diced red onion 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

• 2 lbs, boneless and skinless chicken thighs
• 2 tbsp olive oil
• 1 large, diced red onion
• 3, peeled and diced into 1/2-inch pieces carrots
• 2 cloves, minced garlic
• 1 cup chicken broth
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 cups, florets chopped broccoli
• 1 cup, halved cherry tomatoes

Instructions

1. Step 1: Pat 2 lbs chicken thighs dry with paper towels, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, then sear chicken for 3-4 minutes per side until golden brown, transferring to slow cooker.
2. Step 2: Add diced red onion (1 large) and carrots (3) to skillet with remaining tablespoon olive oil, cooking for 5 minutes until onions are translucent.
3. Step 3: Stir in minced garlic (2 cloves) and cook for 1 minute until fragrant, then add 1 cup chicken broth, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; pour over chicken in slow cooker.
4. Step 4: Add 2 cups chopped broccoli florets and 1 cup halved cherry tomatoes to slow cooker, cover, and cook on low for 6 hours.
5. Step 5: Remove chicken and vegetables, strain cooking liquid, and return to slow cooker to simmer on high for 10 minutes until sauce thickens slightly; serve over chicken and vegetables.