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Slow Cooker Chicken and Veggies.
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4.70 from 10 votes

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.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Main Course
Cuisine: American
Keyword: chicken, slow cooker
Servings: 4
Calories: 539kcal
Author: Kelsey Smith



  • 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)


  • 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).


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.


Calories: 539kcal