Spring Vegetable Slow Cooker Chicken Thighs
Juicy chicken thighs simmered with fresh asparagus, peas, and lemon in a fragrant herb broth, ready while you relax. This american-inspired slow cooker (high protein) ready in about 495 minutes pairs chicken thighs, olive oil, small diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 chicken thighs
- 1 tbsp olive oil
- 1 small diced yellow onion
- 3 cloves minced garlic
- 1.5 cups chicken broth
- 2 tbsp lemon juice
- 2 tsp fresh thyme
- 12 oz asparagus
- 1 cup frozen peas
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat chicken thighs dry with paper towels, then season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat; sear chicken thighs for 3 minutes per side until golden brown, then transfer to a slow cooker.
- Step 3: Add diced yellow onion, minced garlic, and 2 tsp fresh thyme to the slow cooker, followed by 1.5 cups chicken broth and 2 tbsp lemon juice; stir to combine.
- Step 4: Nestle 12 oz asparagus and 1 cup frozen peas around the chicken, cover, and cook on LOW for 8 hours or HIGH for 4 hours until chicken is tender and asparagus is crisp-tender.
- Step 5: Remove chicken, slice if desired, and serve with the vegetables and cooking liquid spooned over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spring Vegetable Slow Cooker Chicken Thighs take to make?
Total time is about 495 minutes (15 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spring Vegetable Slow Cooker Chicken Thighs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Spring Vegetable Slow Cooker Chicken Thighs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spring Vegetable Slow Cooker Chicken Thighs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spring Vegetable Slow Cooker Chicken Thighs high protein?
Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to slow cooker dish. We make it weekly.
- ★★★★★
I've tried many slow cooker recipes and this is hands down the best.
- ★★★★☆
Very good for a 480-minute recipe. Would bump up the spice level though.
