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    Home » Recipes » Chicken

    Slow Cooker Chicken Thighs and Vegetables with Herbs

    Published: Sep 6, 2021 · Modified: Nov 1, 2021 by Kelsey Smith

    2.4K shares
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    Jump to Recipe

    I love slow cooker recipes (BBQ chicken, Tex-Mex, meatballs, you name it), and this slow cooker chicken and veggies meal is one for the books. This is a classic family dinner with juicy chicken thighs, carrots, green beans, and potatoes.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Cooked slow cooker chicken thighs, baby carrots, red potatoes, and green beans plated and garnished with parsley.

    This is a year-round favorite, but I especially like to use the Crock-Pot during the busy fall months so I can set it and forget it. The great part about this dump-and-go slow cooker recipe is your veggie sides cook right alongside your chicken.

    Cooking for a family, everyone has a different favorite vegetable. With three veggies, this slow cooker meal will have something for everyone. Enjoy a little bit of everything or just pick the parts you like.

    This blend of seasoning was based on The Salty Marshmallow's Crispy Baked Chicken Thighs.

    Jump to:
    • Ingredients
    • Instructions
    • Alternate Vegetables
    • Equipment
    • Top recipe tips
    • Got 10 More Minutes?
    • 📖 Recipe
    • Food safety and slow cooker safety
    • 💬 Comments

    Ingredients

    This Crock-Pot chicken and veggies recipe calls for a few core ingredients and a blend of seasonings you probably already have in your spice cabinet.

    Slow Cooker Chicken and Veggies Ingredients.
    • chicken thighs, bone-in, skin-on
    • red potatoes, cubed
    • baby carrots
    • green beans, trimmed
    • Italian seasoning
    • salt
    • onion powder
    • paprika
    • ground black pepper
    • chicken broth
    • freshly-squeezed lemon juice
    • fresh parsley (optional)

    See the recipe card for quantities.

    Instructions

    Add the chicken thighs, diced red potatoes, baby carrots, and green beans to the slow cooker, keeping the green beans elevated.

    Raw chicken thighs, green beans, baby carrots, and cubed red potatoes in a slow cooker.
    If the green beans are fully submerged they will overcook and become too soft.

    In a small bowl, combine the seasonings, chicken broth, and lemon juice. Pour evenly over the chicken and veggies.

    • Seasonings in broth and lemon juice.
      Seasonings, chicken broth, and lemon juice
    • Raw chicken, baby carrots, green beans, and cubed red potatoes with dried herbs on top.
      Pour evenly over chicken and veggies

    Cook, covered, on LOW for 6-8 hours or HIGH for 4 hours. Chicken should be cooked to a minimum internal temperature of 165°F.

    Cooked chicken and veggies in the slow cooker.
    Chicken should reach a minimum internal temperature of 165°F.

    Before serving, garnish your slow cooker chicken and veggies with fresh parsley (optional).

    Plated chicken and veggies garnished with fresh parsley.
    Garnish with fresh parsley

    Alternate Vegetables

    If red potatoes, green beans, and baby carrots are not your favorite veggies, the following vegetables are good substitutes that will work with this cook time.

    • Yukon gold potatoes
    • Sweet potatoes
    • Broccoli (add in the last 30 minutes)
    • Asparagus (add in the last 30 minutes)

    Equipment

    For this recipe, you will need a slow cooker. I use a 6-quart Crock-Pot. I recommend using slow cooker liners to make cleaning easier.

    Top recipe tips

    • Line your Crock-Pot with a slow cooker liner for easy cleanup.
    • I recommend sticking with the bone in, skin on chicken thighs rather than substituting with boneless skinless chicken breasts or thighs which have a tendency to fall apart when slow cooked.
    • The green beans in this recipe are not too soft, but if you prefer very firm, very crisp green beans, wait to add the green beans until the last 60 minutes of cooking. Keep them out of the cooking liquid if possible.

    Got 10 More Minutes?

    Take this base recipe to the next level:

    • You can sear the raw chicken thighs in a pan on medium heat in olive oil or butter if desired prior to placing in the slow cooker. According to The Kitchn, this deepends the flavor of the meat.
    • At the end, you can make a cornstarch slurry and cook it with the liquid in the slow cooker for a lemon/broth sauce.

    📖 Recipe

    Slow Cooker Chicken and Veggies.
    Pin Recipe Save Recipe Saved! Email Print

    Slow Cooker Chicken Thighs and Vegetables with Herbs

    This slow cooker chicken and veggies recipe is a classic family dinner with juicy chicken thighs, carrots, green beans, and potatoes.
    4.83 from 23 votes
    Recipe by: Kelsey Smith
    Prep time: 10 minutes minutes
    Cook time: 4 hours hours
    Total time: 4 hours hours 10 minutes minutes
    Servings: 4

    Equipment

    • Slow cooker

    Ingredients
      

    • 2 lb chicken thighs, bone-in, skin-on (about 4 thighs)
    • ¾ lb red potatoes cubed
    • ½ lb baby carrots
    • ½ lb green beans trimmed
    • 2 teaspoon Italian seasoning
    • ½ teaspoon salt
    • ¼ teaspoon onion powder
    • ¼ teaspoon paprika
    • ¼ teaspoon ground black pepper
    • ¼ cup chicken broth
    • 1 large lemon, juiced (about ¼ cup juice)
    • 1 tablespoon fresh parsley (optional)

    Instructions
     

    • Add chicken thighs, diced red potatoes, baby carrots, and green beans to the slow cooker, keeping the green beans as elevated as possible.
    • In a small bowl, combine the seasonings, chicken broth, and lemon juice. Pour evenly over the chicken and veggies.
    • Cook, covered, on LOW for 6-8 hours or HIGH for 4 hours. Chicken should be cooked to a minimum internal temperature of 165°F.
    • Before serving, garnish with fresh parsley (optional).

    Notes

    Nutrition was estimated using MyFitnessPal. 32g fat, 26g carbs, 34g protein.
    You can sear the thighs in a pan on medium heat in olive oil or butter if desired prior to placing in the slow cooker.

    Nutrition

    Calories: 539kcal
    Course: Main Course
    Cuisine: American
    Keyword: chicken, slow cooker
    Tried this recipe?Rate it to let me know how it was!

    Food safety and slow cooker safety

    • Cook the chicken to a minimum temperature of 165 °F (74 °C)
    • Always thaw meat or poultry before cooking it in the slow cooker.
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Do not lift the slow cooker lid unnecessarily during the cooking cycle, this could cause internal temperature drops
    • If your slow cooker has a locking lid feature, the unit should not be in the locked position while cooking

    See more guidelines at USDA.gov and Crock-Pot.

    Slow Cooker Chicken and VeggiesSlow Cooker Chicken and Veggies

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    About Kelsey Smith

    I am a freelance content writer by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing comfort food recipes.

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    1. Susan says

      November 02, 2021 at 6:49 pm

      Looks delicious and healthy!! Can't wait to try!!

      Reply
    2. Charene Griffin says

      September 10, 2021 at 3:25 pm

      5 stars
      Cooking time was Perfect.

      Reply

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    Kelsey Smith

    Hi, I'm Kelsey! I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing easy comfort food recipes.

    More about me →

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