Slow-cooker herbed chicken & vegetables
A simple slow-cooker chicken dinner with carrots, potatoes and herbs.
Before you start
Serves 4. Use a slow cooker sized appropriately for this quantity and follow its fill-level instructions.
Ingredients
- 700 g thawed boneless chicken thighs
- 500 g potatoes, cut into 3 cm pieces
- 300 g carrots, sliced
- 1 onion, chopped
- 300 ml chicken stock
- 1 teaspoon dried thyme
- 1 garlic clove, chopped
- Black pepper
Method
- Put potatoes, carrots and onion in the slow cooker, then chicken, stock, thyme, garlic and pepper.
- Cover and cook using the appliance instructions, typically 4–5 hours on high or 6–7 hours on low. Do not use frozen chicken or a delayed start.
- Check chicken reaches 165°F/74°C in the thickest pieces and vegetables are tender. Appliance size and ingredient temperature affect timing.
- Serve promptly. Transfer leftovers to shallow containers for rapid cooling; do not leave them to cool in the cooker.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
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Updated October 29, 2026 · Independent practical guidance