Slow-Cooked Chicken Thighs with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Tender chicken thighs simmered with caramelized carrots, potatoes, and parsnips for a comforting one-pot meal. This American-inspired slow-cooker recipe, ready in about 375 minutes, pairs chicken thighs, carrots, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 1.5 lbs chicken thighs
• 3 medium carrots
• 2 medium potatoes
• 2 medium parsnips
• 1 medium onion
• 4 cloves garlic
• 1 cup chicken broth
• 2 tsp fresh thyme
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear chicken thighs for 3 minutes per side until golden brown, then transfer to a 6-quart slow cooker.
3. Step 3: Chop carrots, potatoes, and parsnips into 1-inch pieces, and dice onion and garlic cloves. Add to the slow cooker around the chicken.
4. Step 4: Pour 1 cup chicken broth over the vegetables, then sprinkle with 2 tsp fresh thyme, remaining 1/2 tsp salt, and 1/4 tsp black pepper.
5. Step 5: Cover and cook on low for 6 hours until chicken reaches 165°F and vegetables are tender.