Slow-Cooker Herb Chicken & Root Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A hearty, hands-off meal with fall-apart tender chicken and sweet, tender vegetables in a fragrant herb broth. This french-inspired slow cooker ready in about 255 minutes pairs chicken thighs, medium carrots, medium potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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

• 1 lb chicken thighs
• 3 medium carrots
• 2 medium potatoes
• 1 onion
• 3 cloves garlic
• 4 cups chicken broth
• 2 tbsp fresh rosemary
• 1 tbsp fresh thyme
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat 1 lb chicken thighs dry, then season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and sear chicken for 3 minutes per side until golden brown; transfer to slow cooker.
2. Step 2: Peel and dice 3 medium carrots, 2 medium potatoes, and 1 onion into 1-inch cubes. Mince 3 garlic cloves, then add to slow cooker with carrots, potatoes, onion, 4 cups chicken broth, 2 tbsp fresh rosemary, 1 tbsp fresh thyme, and 1/2 tsp salt.
3. Step 3: Cover and cook on LOW for 4-5 hours until chicken is tender and vegetables are fork-tender. Discard rosemary stems before serving.