Slow-Cooked Chicken Thighs with Thyme and Root Vegetables

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

Tender chicken thighs and seasonal root vegetables simmered together in a thyme-infused broth for a comforting, one-pot dinner. This American-inspired slow-cooker recipe, ready in about 435 minutes, pairs chicken thighs, olive oil, onion 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

• 4 bone-in, skin-on (about 2 lbs) chicken thighs
• 1 tbsp olive oil
• 1 large, diced onion
• 3, peeled and cut into 1-inch pieces carrots
• 2, peeled and cut into 1-inch pieces parsnips
• 2 medium, cut into 1-inch cubes potatoes
• 3 cloves, minced garlic
• 1 tsp dried thyme
• 1 cup, low-sodium chicken broth
• 1/2 cup, dry white wine
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken thighs for 3-4 minutes per side until golden brown, then transfer to a slow cooker.
3. Step 3: Add 1 large diced onion, 3 peeled and 1-inch diced carrots, 2 peeled and 1-inch diced parsnips, and 2 medium cubed potatoes to the slow cooker around the chicken. Sprinkle 3 minced garlic cloves and 1 tsp dried thyme over the vegetables, then pour in 1 cup low-sodium chicken broth and 1/2 cup dry white wine. Season with an additional 1/4 tsp salt and 1/4 tsp black pepper.
4. Step 4: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is fork-tender and vegetables are easily pierced with a fork.