Slow-Cooked Chicken Thighs with Root Veggies

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

Tender chicken thighs braised with earthy root vegetables in a savory herb-infused broth. This french-inspired slow cooker ready in about 50 minutes pairs skin-on and bone-in chicken thighs, medium, peeled and cubed 1/2 inch beets, smashed garlic 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.

Prep: 20 min Cook: 30 min Serves 4 French cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken thighs dry and season generously with salt and pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high. Sear thighs skin-side down for 5 minutes until golden brown, then flip and sear for 3 more minutes. Remove and set aside.
  2. Step 2: Add beets and turnips to the pot, stirring to coat with oil. Cook for 3 minutes, then add smashed garlic, rosemary, and dried thyme. Cook for 1 minute until fragrant.
  3. Step 3: Return chicken to the pot, nestling into vegetables. Pour in bone broth, ensuring vegetables are mostly submerged. Bring to a gentle simmer, then reduce heat to low.
  4. Step 4: Cover and simmer on low for 25-30 minutes until chicken is tender and vegetables are easily pierced with a fork. Discard rosemary sprigs before serving.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Chicken Thighs with Root Veggies take to make?

Total time is about 50 minutes (20 min prep + 30 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 Slow-Cooked Chicken Thighs with Root Veggies?

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 smashed garlic from drying out.

Can I substitute ingredients in Slow-Cooked Chicken Thighs with Root Veggies?

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 Slow-Cooked Chicken Thighs with Root Veggies 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 Slow-Cooked Chicken Thighs with Root Veggies?

French 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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