Slow Cooker Chicken Thighs and Vegetables with Herbs
Servings: 4
Equipment
Ingredients
- 2 pounds bone-in, skin-on chicken thighs about 4 thighs
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- ¾ pound red potatoes cut into 1-inch cubes
- ½ pound baby carrots
- ½ pound fresh green beans trimmed
- ¼ cup chicken broth
- ¼ cup fresh lemon juice about 1 large lemon
- ¼ cup fresh parsley chopped, optional
Instructions
- Season the chicken: Pat the chicken thighs dry with paper towels. In a small bowl, combine the Italian seasoning, salt, onion powder, paprika, and black pepper. Sprinkle half of the seasoning mixture evenly over both sides of the chicken.
- Sear: Heat the olive oil in a large skillet over medium heat. Add the chicken, skin-side down, and sear for about 4 minutes, until golden brown. Flip and cook for another 2 minutes, working in batches if needed.
- Layer: Add the potatoes to a 6-quart slow cooker, followed by the carrots. Arrange the chicken over the vegetables, skin-side up, then place the green beans on top.
- Add the liquid: Combine the remaining seasoning mixture, chicken broth, and lemon juice in a small bowl. Pour around the chicken, avoiding the browned skin.
- Cook: Cover and cook on LOW for 6–8 hours or HIGH for about 3–4 hours, until the potatoes and carrots are tender and the chicken reaches an internal temperature of at least 165°F.
- Serve: Garnish with fresh parsley, if desired, and spoon the cooking juices over the chicken and vegetables.
Notes
Update: This recipe was updated in October 2026 to include searing the chicken before slow cooking as the default cooking method rather than an optional step. Also, the layering of the veggies was updated so the chicken and green beans sit on top.
For crispier chicken skin: After slow cooking, carefully transfer the chicken to a foil-lined, broiler-safe baking sheet, skin-side up. Broil about 6 inches from the heating element for 2–4 minutes, or until the skin is browned and crisp. Watch closely to prevent burning.
