Slow-Cooked Herb-Infused Chicken Thighs with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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 ready in about 255 minutes pairs chicken thighs, olive oil, large 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

• 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

Instructions

1. Step 1: Pat chicken thighs dry with paper towels 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 until shimmering. Sear chicken thighs 3-4 minutes per side until golden brown, then transfer to a slow cooker.
3. Step 3: Add 1 large onion, diced, and 3 cloves garlic, minced, to the slow cooker around the chicken.
4. 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.
5. Step 5: Sprinkle 2 tbsp fresh rosemary, chopped, and 2 tbsp fresh thyme, chopped, over vegetables, then pour in 1 cup chicken broth.
6. Step 6: Cover and cook on high for 4 hours, until chicken is tender and vegetables are cooked through.