Slow Cooker Lemon Chicken with Herbs and Root Vegetables

By AislePrompt Editorial · ·

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Juicy chicken thighs simmered with zesty lemon, fresh herbs, and hearty root vegetables for a vibrant, nutrient-packed Whole30 meal. This Mediterranean slow-cooker recipe (whole30, dairy free), ready in about 320 minutes, pairs chicken thighs, lemons, and carrots 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" 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: 20 min Cook: 300 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels, then season evenly with sea salt and black pepper.
  2. Step 2: Cut lemons into 1/4-inch slices, discarding seeds, and add to the slow cooker base. Thinly slice the garlic cloves and scatter over the lemons.
  3. Step 3: Peel and cut carrots and parsnips into 1-inch chunks, then toss with 2 tbsp olive oil, 2 tbsp fresh thyme, and the chicken thighs until evenly coated.
  4. Step 4: Arrange the seasoned vegetables and chicken in a single layer in the slow cooker, top with lemon slices, and cook on LOW for 4-5 hours until chicken is no longer pink at the bone and vegetables are tender.

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