Slow Cooker Herb Chicken and Vegetables

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Chicken, vegetables and herbs roast together perfectly. A wintertime favorite, this dish is easy to make, hearty, and delicious. And you can fill up on this slow cooker recipe! It’s packed with important nutrients and lean protein for a healthy body. Change it up and substitute some of the vegetables listed with your family’s seasonal favorites, or just add them to the mix.

Slow Cooker Herb Chicken and Vegetables

This slow cooker recipe is packed with whole foods that provide essential nutrients to your body.
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Dinner
Cuisine: Universal
Keyword: Diabetic-Friendly, Gluten-Free, Kid-Friendly, Slow Cooker
Servings: 6 people
Calories: 207kcal
Author: SkinnyMs.


  • 1 carrot peeled, sliced into 1/4 inch round pieces
  • 1 parsnip peeled, sliced into 1/4 inch round pieces
  • 1 pound red potatoes about 6 baby potatoes, quartered and cut into small wedges
  • 3 garlic cloves minced
  • 1 yellow onion quartered and cut into small wedges
  • 3 bone-in and skinless split chicken breast
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • kosher or sea salt to taste
  • 2 tablespoons fresh parsley (optional 2 teaspoons dried parsley)
  • 1 tablespoon fresh sage (optional 1 teaspoon dried rubbed sage)
  • 1 tablespoon fresh thyme (optional 1 teaspoon dried thyme)
  • 1 tablespoon fresh rosemary (optional 1 teaspoon dried rosemary)


  • Add carrots, parsnips, potatoes onion and garlic to a medium mixing bowl. In a small bowl, combine oil, paprika, herbs, salt and pepper. Add half oil & herb mixture to vegetables, toss to coat and add to slow cooker.
  • Rinse and pat chicken dry, add to the mixing bowl and pour remaining oil & herb mixture over chicken, being sure to thoroughly coat. In a large skillet, turn to medium-high heat, add chicken and lightly brown on both sides. Place chicken over vegetables, cover and cook on low 5-6 hours or until juices run clear when pierced with a fork, or chicken has reached an internal temperature of 165 degrees and vegetables are tender.


Calories: 207kcal | Carbohydrates: 23g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 22mg | Fiber: 3g | Sugar: 3g
SmartPoints (Freestyle): 7


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25 Comments on "Slow Cooker Herb Chicken and Vegetables"

  1. janet  December 5, 2015

    Sounds good. Just wondering, there's no liquid added to the slow cooker?

    • SkinnyMs  December 5, 2015

      We didn't add liquid because the chicken will produce plenty when cooking. If like, add 1/2 cup water and that will work fine.

  2. Leigh  February 25, 2016

    Hi, I am planning to make this with boneless chicken breasts. I realize there will be some difference, but not sure what I should account for? Just the liquid? Thanks!

    • Gale Compton  February 25, 2016

      Leigh, I would recommend using 1 cup chicken broth or water. Just pour over all the ingredients before turning on the slow cooker. 🙂

  3. Elaine  March 5, 2016

    I would love to have some recipes for just a single person. I find it difficult to make tasty meals for just myself & not have so much left over that I either have to eat the same thing for several days or else freeze which is not always successful.

    • Gale Compton  March 5, 2016

      Elaine, We will definitely keep that in mind. 🙂

  4. Tiffiny  April 27, 2016

    If I don’t use potatoes, how many calories would this contain?

    • Kym Votruba  April 28, 2016

      Without the potatoes, there would be about 150 calories per serving.

  5. Karen Healey  January 15, 2017

    Made this last week. It was absolutely delicious. I would recommend using fresh herbs. This recipe will be a staple at our house!!

    • Nichole Furlong  January 16, 2017

      Thank you, Karen! Glad you enjoyed the recipe!

  6. Emily  February 5, 2017

    Would broccoli be a good vegetable for the slow cooker or would it turn to mush?

    • Nichole Furlong  February 5, 2017

      Great question, Emily! If you waited to add the broccoli until the last hour of cooking it would work great!

  7. Shelly  February 12, 2017

    What can you use in place of parsnips?

  8. Michele  April 26, 2017

    Can I make this with drumsticks?

    • Emilia Horn  April 27, 2017


  9. Kristin  June 14, 2017

    Is there a good replacement for potatoes?

    • Gale Compton  June 15, 2017

      Kristin, You could sub with sweet potatoes or any favorite root veggie.

  10. shakema  June 22, 2017

    How can I thicken the gravy

  11. Shirley  August 11, 2017

    Can you cook this recipe on high in the crockpot?

    • Jennifer Hanford  August 11, 2017

      Hi, Shirley. You can cook this on high in the crockpot. You’ll want to decrease the cooking time and be sure to keep an eye on the chicken to make sure it doesn’t dry out.

  12. Lauren  January 22, 2018

    How long could you cook this on high instead of low?

    • Gale Compton  January 22, 2018

      Lauren, Approximately 3-4 hours on high, but be sure the juices run clear before removing from the slow cooker.
      Also, I like to check the meat near the bone to make sure there is no pink.

  13. Pat  September 12, 2019

    Can I use dry spices? If so how much.

    • Nichole Furlong  September 14, 2019

      When substituting dry spices for fresh, you will use about half what is listed in the recipe. For example, if the recipe lists 1 tablespoon fresh chopped basil, use 1/2 tablespoon dried basil. We do not recommend using ground spices.


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