Slow-Cooked Chicken Thighs with Carrots and Potatoes

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Tender chicken thighs simmered with roasted root vegetables in a savory herb broth, perfect for effortless weeknight dinners. This American-inspired slow-cooker recipe, ready in about 375 minutes, pairs bone-in chicken thighs, carrots, potatoes 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 pounds bone-in chicken thighs
• 4 medium, peeled and chopped carrots
• 2 large, chopped potatoes
• 1 medium, chopped yellow onion
• 3 cloves, minced garlic
• 1 cup chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Step 1: Place 2 pounds bone-in chicken thighs skin side up in slow cooker. Sprinkle with 3 minced garlic cloves, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Step 2: Add 4 chopped medium carrots and 2 chopped large potatoes around chicken. Pour 1 cup chicken broth over all ingredients.
3. Step 3: Secure lid and cook on LOW for 6 hours until chicken reaches 165°F and vegetables are fork-tender, stirring once halfway through cooking.