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4.84
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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 Time
10
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
10
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
chicken, slow cooker
Servings:
4
Calories:
525
kcal
Author:
Kelsey Smith
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
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:
525
kcal
|
Carbohydrates:
24
g
|
Protein:
35
g
|
Fat:
32
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
13
g
|
Trans Fat:
0.2
g
|
Cholesterol:
189
mg
|
Sodium:
557
mg
|
Potassium:
1063
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
8394
IU
|
Vitamin C:
19
mg
|
Calcium:
81
mg
|
Iron:
3
mg