Slow Cooker Thyme-Infused Chicken with Root Vegetables

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

A comforting one-pot meal featuring tender chicken and seasonal vegetables, slow-cooked with fresh thyme for a fragrant, family-friendly dinner. This american-inspired slow cooker ready in about 260 minutes pairs bone-in skin-on chicken thighs, diced medium potatoes, sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 2 lbs bone-in skin-on chicken thighs
• 2 diced medium potatoes
• 4 sliced carrots
• 1 diced medium onion
• 4 minced garlic cloves
• 1 tbsp fresh thyme
• 1.5 cups chicken broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large bowl, toss 2 lbs bone-in skin-on chicken thighs with 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Add 2 diced medium potatoes, 4 sliced carrots, 1 diced medium onion, and 1 tbsp fresh thyme to the bowl, then pour in 1.5 cups chicken broth. Mix until evenly coated.
3. Step 3: Transfer the mixture to a slow cooker and cook on low for 4 hours until chicken is tender and vegetables are fork-tender.
4. Step 4: Remove chicken thighs, discard skin and bones, and shred meat. Return shredded chicken to the pot, stir to combine with vegetables and sauce.