Recipe Box
Link copied!Rosemary Herb Chicken with Root Veggies (Slow Cooker Style)
by:
Kevin Pratte
June 5, 2025
This isn’t your typical dump-and-go slow cooker recipe. While many slow cooker meals skip the browning step, this one brings in a little extra love at the beginning—because crispy, golden-seared chicken? Worth it. That’s the only bit of hands-on work. After that, it’s all slow-simmered, rosemary-infused comfort. The veggies go on the bottom in just enough seasoned broth to get tender and flavorful, while the seared chicken rests on top, slowly bathing in steam and herb-perfumed goodness. If you’re using a multicooker with a sauté function—perfect, less cleanup. Otherwise, just sear the chicken on the stovetop before the slow cook begins.
Rosemary Herb Chicken with Root Veggies (Slow Cooker Style)
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 Minutes | 6 Hours 30 Minutes | 7 Hours |
Servings: 4
Ingredients:
- For the Chicken:
- 4 large boneless, skinless chicken breasts
- 1 tbsp olive oil (for searing)
- 1 tsp sea salt
- ½ tsp cracked black pepper
- 1 tsp dried rosemary
- ½ tsp garlic powder
- ½ tsp smoked paprika (optional but recommended for depth)
- For the Veggie Bed:
- 4 medium carrots, peeled and cut into thick chunks
- 3 medium Yukon gold or red potatoes, chopped
- 2 celery stalks, chopped
- 1 large yellow onion, chopped
- 1 ½ cups low-sodium chicken broth (or water with bouillon cube)
- 1 tbsp fresh rosemary, chopped (or 1½ tsp dried)
- 2 cloves garlic, minced
- ½ tsp dried thyme
- ½ tsp dried sage
- Salt & pepper to taste
Directions:
Prep and Season the Chicken
- Pat chicken breasts dry with paper towels.
- In a small bowl, mix salt, pepper, rosemary, garlic powder, and paprika.
- Rub the spice blend generously over the chicken.
Sear the Chicken (Don’t Skip This!)
- Heat olive oil in a skillet over medium-high heat (or use the sauté function if using a multicooker).
- Sear each chicken breast for about 2–3 minutes per side until golden brown. You’re not cooking it through—just locking in that flavor and giving it a crispy exterior.
Build the Veggie Base
- In the bottom of your slow cooker, layer in carrots, potatoes, celery, and onions.
- Sprinkle with rosemary, thyme, sage, minced garlic, a pinch of salt and pepper.
- Pour broth or seasoned water over the veggies—it should come up just to the top of the veggie layer, but not over it. You’re not drowning them—just giving enough for a good steam-and-simmer.
Add the Chicken and Cook
- Lay the seared chicken breasts on top of the veggie mix, nestled but not submerged.
- Low for 6–7 hours OR High for 3–4 hours
- Chicken should reach an internal temperature of 165°F, and veggies should be fork-tender but not mushy.
Serve
- Spoon vegetables into a shallow bowl or plate, top with a chicken breast, and drizzle with a bit of the herb broth.
- Garnish with a sprinkle of fresh rosemary or parsley for presentation points.
- Serve with warm crusty bread or a light side salad if you’re feelin’ extra.
Notes:Optional: Crack the lid open for the last 30 minutes to slightly thicken the cooking liquid. Or remove some of the broth and simmer it separately into a quick gravy if you’re feelin' fancy.
This meal’s got that Sunday dinner comfort with weeknight convenience. With just a quick sear up front and your slow cooker doing the rest, you’ll come home to a house that smells like you’ve been cooking for hours—because, well, you kinda have (but without the hassle). It’s a full meal: protein, veg, and broth-based flavor all done in one go. So whether you’re gaming, working, or just chilling while it simmers, dinner practically cooks itself. Enjoy the extra time… and the applause when you serve it up.