Slow-Cooked Chicken Thighs with Carrots and Parsnips

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs simmered with earthy root vegetables in a savory herb broth, perfect for a comforting weeknight meal. This American-inspired slow-cooker recipe, ready in about 375 minutes, pairs Chicken thighs, Carrots, Parsnips 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.

Prep: 15 min Cook: 360 min Serves 4 American cuisine 420 cal/serving

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Ingredients

1.5 lbs Chicken thighs
2 medium Carrots
2 medium Parsnips
3 Garlic cloves
4 Fresh thyme sprigs
1.5 cups Chicken broth
2 tbsp Olive oil
1 tsp Salt
1/2 tsp Black pepper

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Instructions

Step 1: Pat 1.5 lbs chicken thighs dry with paper towels and season evenly with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down for 5 minutes until golden brown, then flip and sear 2 minutes more.
Step 3: Transfer seared chicken to slow cooker insert. Add 2 medium peeled and diced carrots, 2 medium peeled and diced parsnips, 3 minced garlic cloves, and 4 thyme sprigs.
Step 4: Pour 1.5 cups chicken broth over ingredients, cover, and cook on low for 6-7 hours until chicken is fork-tender and vegetables are soft.