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Slow Cooker Chicken Thighs with Root Vegetables

A perfect and inexpensive dinner idea for the fall and winter months. Chicken thighs paired with root vegetables make a hearty supper.


  • 2 tablespoons olive oil
  • Family pack chicken thighs
  • 2 russet potatoes cubed
  • 2 sweet potatoes cubed
  • 5 carrots sliced or diced
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 teaspoons dried oregano
  • 2 teaspoons onion powder
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 bay leaf


  • Combine the dried oregano, onion powder, salt, black pepper, and red pepper flakes.
  • Drizzle olive oil in the bottom of the slow cooker's crock. Add a layer of chicken thighs, packing tightly. Sprinkle with about 1/4 of the seasoning blend. Add another layer of chicken (depending on the size of your slow cooker) and sprinkle with seasoning and half of the garlic.
  • Place vegetables over the chicken and toss gently with remaining seasoning and garlic. Top with the bay leaf.
  • Cover and cook on low for 8 hours.