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Tender Slow Cooker Chicken Recipe with Fresh Spring Vegetables

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A simple, comforting slow cooker chicken recipe with fresh spring vegetables that’s perfect for busy weeknights. The chicken is tender and juicy, paired with crisp-tender vegetables and fresh herbs.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 700g)
  • Salt and freshly ground black pepper, to taste
  • 2 cups baby carrots, peeled
  • 1 cup snap peas, trimmed
  • 1 cup asparagus tips, cut into 2-inch pieces
  • 1 cup new potatoes, halved (small or baby potatoes work best)
  • 3 garlic cloves, minced
  • 1 small onion, thinly sliced
  • Fresh thyme sprigs (about 5-6)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 cup low-sodium chicken broth (240ml / 1 cup)
  • 1 tablespoon olive oil (extra virgin preferred)
  • 1 teaspoon Dijon mustard (optional)
  • Juice of half a lemon (about 1 tablespoon)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides. In a mixing bowl, toss the chicken with olive oil and Dijon mustard until well coated.
  2. Place the baby carrots and new potatoes at the bottom of the slow cooker. Add sliced onions and minced garlic evenly over the root vegetables.
  3. Arrange the seasoned chicken thighs skin-side up on top of the vegetables. Place fresh thyme sprigs over the chicken.
  4. Slowly pour the chicken broth around the edges of the slow cooker so you don’t wash off the seasoning on the chicken.
  5. Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
  6. About 30 minutes before serving, add the snap peas and asparagus on top. Replace the lid and continue cooking.
  7. When done, squeeze fresh lemon juice over the dish and sprinkle chopped parsley. Taste and adjust salt and pepper as needed.

Notes

Use bone-in, skin-on chicken thighs for juiciness. Add snap peas and asparagus in the last 30 minutes to keep them crisp. If sauce is too thin, remove chicken and veggies and reduce liquid on high uncovered for 10-15 minutes. Can substitute vegetables or add spicy elements like jalapeño. For oven cooking, bake covered at 350°F for about 1.5 hours.

Nutrition

Keywords: slow cooker chicken, spring vegetables, easy dinner, bone-in chicken thighs, healthy slow cooker recipe, gluten-free, dairy-free, weeknight meal

Find it online: https://yumbelle.com/tender-slow-cooker-chicken-recipe-with-fresh-spring-vegetables-easy-and-perfect-for-busy-weeknights/