Slow Cooker Herb Chicken and Vegetable Medley

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Juicy chicken thighs simmered with a fragrant herb blend and seasonal vegetables for a comforting, aromatic meal that requires minimal effort. This American slow-cooker recipe (whole30), ready in about 385 minutes, pairs chicken thighs, avocado oil, and garlic for a weeknight-friendly dinner. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" 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
• 3 tbsp avocado oil
• 3 cloves garlic
• 2 tbsp fresh thyme
• 1 tbsp fresh rosemary
• 2 medium carrots
• 2 stalks celery
• 8 oz cremini mushrooms
• 1 medium yellow onion
• 1 cup low-sodium chicken broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat the chicken thighs dry with paper towels and season evenly with 1 1/2 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp avocado oil in a large skillet over medium-high heat, then sear the chicken skin-side down for 5 minutes until golden brown. Flip and sear for 3 more minutes, then transfer to a 6-quart slow cooker.
2. Step 2: Add the carrots, celery, onions, and mushrooms to the skillet and sauté for 4 minutes until vegetables release moisture. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Add 2 tbsp fresh thyme and 1 tbsp fresh rosemary, stirring until combined.
3. Step 3: Pour 1 cup low-sodium chicken broth into the skillet, scraping up browned bits, then pour the mixture over the chicken in the slow cooker. Secure the lid and cook on low for 6 hours or until the chicken is tender and the vegetables are easily pierced with a fork.