Slow-Cooked Herb-Infused Chicken Thighs with Root Vegetables

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs simmered with carrots, parsnips, and potatoes in a fragrant herb broth until fall-off-the-bone tender. This American-inspired slow-cooker recipe, ready in about 255 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.

Prep: 15 min Cook: 240 min Serves 4 American cuisine 550 cal/serving

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Ingredients

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

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Instructions

Step 1: Pat chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Sear chicken thighs 3-4 minutes per side until golden brown, then transfer to a slow cooker.
Step 3: Add 1 large onion, diced, and 3 cloves garlic, minced, to the slow cooker around the chicken.
Step 4: Add 4 carrots, peeled and chopped into 1-inch pieces, 2 parsnips, peeled and chopped into 1-inch pieces, and 4 medium potatoes, peeled and chopped into 1-inch pieces, to the slow cooker.
Step 5: Sprinkle 2 tbsp fresh rosemary, chopped, and 2 tbsp fresh thyme, chopped, over vegetables, then pour in 1 cup chicken broth.
Step 6: Cover and cook on high for 4 hours, until chicken is tender and vegetables are cooked through.