Slow-Cooked Chicken Thighs with Rosemary and Carrots

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

Tender chicken thighs simmered with earthy rosemary and sweet carrots in a simple broth, perfect for effortless weeknight dinners. This american-inspired slow cooker ready in about 375 minutes pairs olive oil, medium, diced onion, minced garlic 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

Instructions

  1. Step 1: Pat chicken thighs dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add chicken thighs and cook until golden brown on both sides (about 5 minutes per side), then transfer to slow cooker.
  3. Step 3: Add 1 diced onion and 3 minced garlic cloves to the skillet and cook for 2 minutes until fragrant, then pour into slow cooker.
  4. Step 4: Stir in 1.5 lbs carrots, 1 tsp dried rosemary, 1 cup chicken broth, and remaining 1/2 tsp salt and 1/4 tsp black pepper.
  5. Step 5: Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender and carrots are easily pierced with a fork.

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Frequently asked questions

How long does Slow-Cooked Chicken Thighs with Rosemary and Carrots take to make?

Total time is about 375 minutes (15 min prep + 360 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 Rosemary and Carrots?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Chicken Thighs with Rosemary and Carrots?

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 Rosemary and Carrots 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 Rosemary and Carrots?

American 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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