Slow Cooker Herb-Crusted Chicken with Lemon-Dijon

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

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 bathed in a tangy lemon-dijon sauce with fresh herbs, slow-cooked to perfection for an effortless weeknight dinner. This American-inspired slow-cooker recipe, ready in about 375 minutes, pairs chicken thighs, olive oil, dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 360 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1.5 lbs, skin-on chicken thighs
1 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
1, zested and juiced lemon
2 tbsp Dijon mustard
3 cloves, minced garlic
1 cup chicken broth
1 cup, halved baby carrots

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Instructions

Step 1: Pat chicken thighs dry with paper towels, then rub with 1 tbsp olive oil, 1 tsp dried thyme, 1 tsp dried rosemary, and 1 tsp lemon zest.
Step 2: Place chicken in slow cooker, arranging carrots around the perimeter. Whisk together 2 tbsp Dijon mustard, 1/4 cup lemon juice, 3 minced garlic cloves, and 1 cup chicken broth, then pour over chicken.
Step 3: Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken reaches 165°F internally and carrots are tender.