Slow Cooker Rosemary-Garlic Chicken with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Tender chicken thighs and seasonal vegetables simmered in a fragrant herb-infused broth until perfectly tender. This american-inspired slow cooker ready in about 410 minutes pairs bone-in, skin-on, 2 lbs chicken thighs, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 bone-in, skin-on, 2 lbs chicken thighs
• 2 tbsp olive oil
• 4 minced garlic cloves
• 2 tbsp chopped fresh rosemary
• 1.5 lbs halved baby potatoes
• 1 lb peeled and sliced 1-inch carrots
• 1 large chopped onion
• 1 cup low-sodium chicken broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat chicken thighs dry, season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high and sear chicken for 3 minutes per side until golden brown, then transfer to slow cooker.
2. Step 2: Add 4 minced garlic cloves, 2 tbsp chopped rosemary, 1 chopped onion, 1.5 lbs halved baby potatoes, 1 lb sliced carrots, 1 cup chicken broth, and 1 tsp dried thyme to slow cooker; stir to combine.
3. Step 3: Cover and cook on low for 6 hours until chicken is tender and vegetables are easily pierced with a fork.