Slow-Cooker Herb-Crusted Chicken with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Tender chicken thighs slow-cooked with a fragrant herb crust and roasted root vegetables for a comforting, one-pot meal that requires minimal effort. This american-inspired slow cooker ready in about 380 minutes pairs boneless, skinless 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 350 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

• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 medium, peeled and cut into 1-inch chunks sweet potato
• 1, cut into 1/2-inch wedges onion
• 3 cloves, minced garlic
• 1/2 cup low-sodium chicken broth

Instructions

1. Step 1: In a small bowl, combine 1 tbsp dried thyme, 1 tbsp dried rosemary, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper; set aside. Rub 2 tbsp olive oil over 1.5 lbs boneless, skinless chicken thighs, then coat evenly with the herb mixture.
2. Step 2: Place 2 medium carrots (peeled and cut into 1-inch chunks), 2 medium parsnips (peeled and cut into 1-inch chunks), 1 medium sweet potato (peeled and cut into 1-inch chunks), and 1 onion (cut into 1/2-inch wedges) in the bottom of a 6-quart slow cooker. Scatter 3 cloves minced garlic over the vegetables.
3. Step 3: Arrange the herb-rubbed chicken thighs on top of the vegetables. Pour 1/2 cup low-sodium chicken broth around the chicken and vegetables.
4. Step 4: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and the vegetables are fork-tender.
5. Step 5: Carefully transfer the chicken and vegetables to a serving platter. Skim any excess fat from the cooking liquid, then return the liquid to the slow cooker and simmer uncovered on HIGH for 15-20 minutes until the sauce thickens and coats the back of a spoon.