Slow Cooker Herb-Infused Chicken and Root Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A comforting, aromatic stew with tender chicken and hearty vegetables, slow-cooked to perfection in a single pot. This american-inspired slow cooker ready in about 375 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 380 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 tsp dried thyme
• 1 tsp dried rosemary
• 2 medium, peeled and diced into 1/2-inch cubes carrots
• 2 medium, peeled and diced into 1/2-inch cubes parsnips
• 2 medium, peeled and diced into 1/2-inch cubes potatoes
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 4 cups low-sodium chicken broth
• 1 bay leaf
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Pat 1.5 lbs boneless skinless chicken thighs dry with paper towels. In a small bowl, whisk together 2 tbsp olive oil, 1 tsp dried thyme, and 1 tsp dried rosemary. Brush the mixture evenly over the chicken thighs, then place them in the bottom of a 6-quart slow cooker.
2. Step 2: Arrange 2 medium peeled and diced carrots (1/2-inch cubes), 2 medium peeled and diced parsnips (1/2-inch cubes), 2 medium peeled and diced potatoes (1/2-inch cubes), and 1 large finely chopped onion around the chicken. Add 3 minced garlic cloves and 1 bay leaf, then pour 4 cups low-sodium chicken broth over all.
3. Step 3: Cover and cook on LOW for 6 hours, or until the chicken is fork-tender and vegetables are soft. Discard the bay leaf, then stir in 1/4 cup chopped fresh parsley until evenly distributed.