Whole30 Slow Cooker Herb Chicken Thighs with Vegetables

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Bone-in chicken thighs slow-cooked on low for six hours with garlic, oregano, and thyme over zucchini, bell peppers, and onion for a simple, hands-off Whole30 dinner. This Mediterranean slow-cooker recipe (whole30), ready in about 375 minutes, pairs Chicken thighs, Zucchini, and Bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 2 lbs Chicken thighs, skin-on, bone-in
• 2 medium Zucchini, sliced 1/2-inch thick
• 2 medium Bell peppers, any color, sliced into thin strips
• 1 medium Yellow onion, sliced into thin rings
• 4 cloves Garlic, minced
• 2 tbsp Olive oil
• 1 tsp Dried oregano
• 1 tsp Dried thyme
• 1 tsp Sea salt
• 1/2 tsp Black pepper

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Instructions

1. Step 1: Place the 2 lbs skin-on, bone-in chicken thighs in the slow cooker and season evenly with 1 tsp sea salt and 1/2 tsp black pepper.
2. Step 2: Arrange 2 medium sliced zucchini, 2 medium sliced bell peppers, and 1 medium sliced yellow onion around the chicken in the slow cooker.
3. Step 3: In a small bowl, mix 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp dried oregano, and 1 tsp dried thyme; pour the mixture evenly over the chicken and vegetables, then secure the lid and cook on LOW for 6 hours until chicken is cooked through and vegetables are tender.