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Slow Cooker Garlic Herb Chicken and Carrots

Prep Time: 15 minutes
Cook Time: 3–4 hours on Low or 2–3 hours on High
Resting Time: 5 minutes
Total Time: 3 hours 20 minutes–4 hours 20 minutes on Low
Servings: 4
Cuisine: American
Cooking Method: Slow cooker

Ingredients for Slow Cooker Garlic Herb Chicken and Carrots

2 large boneless, skinless chicken breasts, about 1½ pounds total
1 pound baby carrots
1 small yellow onion, thinly sliced
½ cup low-sodium chicken broth
2 tablespoons olive oil or melted butter, divided
3 garlic cloves, minced
1 teaspoon paprika
1 teaspoon dried thyme
½ teaspoon dried rosemary
¾ teaspoon salt, or to taste
½ teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley, for serving

For a thicker sauce, optional:

1 tablespoon cornstarch
1 tablespoon cold water

Instructions for Slow Cooker Garlic Herb Chicken and Carrots

Step 1: Prepare the slow cooker
Arrange the sliced onion across the bottom of the slow cooker. Add the baby carrots and pour in the chicken broth. The vegetables create a bed for the chicken and absorb the savory juices as they cook.

Step 2: Season the chicken
Pat the chicken breasts dry with paper towels. In a small bowl, combine the paprika, thyme, rosemary, salt, and black pepper. Rub the chicken with 1 tablespoon of olive oil or melted butter, then coat both sides with the seasoning mixture.

Step 3: Brown the chicken, if desired
For deeper color and flavor, heat the remaining oil in a skillet over medium-high heat. Sear the chicken for 2–3 minutes per side, just until golden. This step is optional; the chicken can go directly into the slow cooker if you are short on time.

Step 4: Add everything to the slow cooker
Place the chicken breasts over the carrots and onions. Sprinkle the minced garlic over the chicken and vegetables. Cover with the lid and cook on Low for 3–4 hours or on High for 2–3 hours. Cooking time varies with the size and thickness of the chicken, so begin checking early.

Step 5: Check for doneness
Use an instant-read thermometer inserted into the thickest part of each chicken breast. The chicken is ready when it reaches 165°F (74°C). The carrots should be tender when pierced with a fork. Avoid cooking the chicken longer than necessary, as chicken breast can become dry.

Step 6: Rest and finish
Transfer the chicken to a plate and let it rest for 5 minutes. Stir the lemon juice into the cooking liquid. Taste the sauce and adjust the salt and pepper. Slice the chicken across the grain, or leave the breasts whole for serving.

Step 7: Thicken the sauce, if desired
For a thicker gravy, pour the cooking liquid into a small saucepan and bring it to a gentle simmer. Mix the cornstarch and cold water until smooth, then whisk the mixture into the simmering liquid. Cook for 1–2 minutes, stirring, until thickened. Pour the sauce over the chicken and carrots.

Step 8: Serve
Arrange the chicken and carrots on a serving platter. Spoon the warm sauce over the top and finish with chopped parsley. Serve while hot.

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Tips for Slow Cooker Garlic Herb Chicken and Carrots

Choose chicken breasts that are similar in size so they cook evenly. If one breast is much thicker than the other, gently flatten the thick end to make the pieces more uniform. Check doneness with a thermometer rather than relying only on cooking time; slow cookers can vary in temperature.

Searing the chicken before slow cooking adds a browned exterior and extra savory flavor, but it is not required. If you skip searing, pat the chicken dry and season it well before adding it to the pot. Keep the lid closed during cooking as much as possible, since removing it releases heat and can extend the cooking time.

Baby carrots can be used whole. If using regular carrots, peel them and cut them into thick pieces so they stay tender without becoming too soft. For a complete meal, add small red potatoes around the chicken and carrots. Cut larger potatoes into even pieces so they cook at a similar rate.

The garlic herb sauce is mild and comforting. For a brighter flavor, add extra lemon juice just before serving. For a richer sauce, stir a tablespoon of butter into the finished cooking liquid. You can also replace the thyme and rosemary with an Italian herb blend.

Serve this slow cooker chicken and carrots with mashed potatoes, rice, egg noodles, or crusty bread to catch the sauce. A green salad or steamed green beans make easy sides. Leftovers can be sliced for sandwiches, wraps, or bowls with grains and vegetables.

Storage for Slow Cooker Garlic Herb Chicken and Carrots

Cool leftovers and refrigerate them in an airtight container within 2 hours. Store the chicken, carrots, and sauce together for up to 3–4 days. Reheat gently in a covered saucepan over low heat or in the microwave until hot throughout. Add a splash of broth if the sauce has thickened. For longer storage, freeze portions with sauce in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

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