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Slow Cooker Chicken and Veggies.
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4.84 from 30 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 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, slow cooker
Servings: 4
Calories: 525kcal
Author: Kelsey Smith

Equipment

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: 525kcal | Carbohydrates: 24g | Protein: 35g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 557mg | Potassium: 1063mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8394IU | Vitamin C: 19mg | Calcium: 81mg | Iron: 3mg