Slow Cooker Citrus-Herb Chicken with Vegetables

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

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 developed and reviewed.

Tender chicken thighs simmered in a bright lemon-herb broth with seasonal vegetables for a comforting yet refreshing weeknight dinner. This American-inspired slow-cooker recipe, ready in about 255 minutes, pairs chicken thighs, olive oil, lemon 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: 240 min Serves 4 American cuisine 420 cal/serving

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Ingredients

4 bone-in, skin-on (about 1.5 lbs) chicken thighs
2 tablespoons olive oil
1, thinly sliced lemon
3 sprigs rosemary
3 sprigs thyme
4 cloves, peeled garlic
1, quartered onion
2, peeled and cut into 1-inch chunks carrots
1 cup, halved baby potatoes
1/2 cup, low-sodium chicken broth
1/4 cup, chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Step 1: Pat chicken thighs dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Step 2: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken thighs for 3-4 minutes per side until golden brown, then transfer to slow cooker.
Step 3: Add 1 lemon (thinly sliced), 3 rosemary sprigs, 3 thyme sprigs, 4 peeled garlic cloves, 1 quartered onion, 2 carrots (1-inch chunks), 1 cup halved baby potatoes, and 1/2 cup chicken broth to slow cooker.
Step 4: Stir to combine, cover, and cook on LOW for 4 hours or HIGH for 2 hours.
Step 5: Carefully remove chicken and vegetables. Discard herbs and lemon slices. Return chicken to pot and stir in 1/4 cup chopped parsley. Serve immediately.