Slow Cooker Herb-Roasted Chicken & Root Vegetables

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Tender chicken thighs and caramelized root vegetables simmered in a fragrant herb-infused broth for a comforting weeknight meal. This American-inspired slow-cooker recipe, ready in about 375 minutes, pairs bone-in chicken thighs, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 4 (about 1.5 lbs) bone-in chicken thighs
• 4 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, cut into wedges onion
• 4, peeled garlic cloves
• 1 cup chicken broth
• 2 tsp, finely chopped fresh rosemary
• 1 tsp, finely chopped fresh thyme
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Place carrots, parsnips, onion wedges, and garlic cloves in the bottom of a 6-quart slow cooker.
3. Step 3: Arrange seasoned chicken thighs on top of vegetables, then drizzle with 1 tbsp olive oil, 2 tsp chopped rosemary, and 1 tsp chopped thyme.
4. Step 4: Pour 1 cup chicken broth over the top, ensuring vegetables are partially submerged.
5. Step 5: Cover and cook on LOW for 6-7 hours until chicken reaches 165°F and vegetables are fork-tender.