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.
- 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.