Slow Cooker Harvest Chicken and Vegetables

Featured in the Honolulu Star-Advertiser on September 23, 2020.

Slow Cooker Harvest Chicken and Vegetables


Slow Cooker Harvest Chicken and Vegetables

  • 2 teaspoons sage
  • 2 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1 pound baby potatoes. halved
  • 3 medium carrots, peeled and chopped
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced, divided
  • 8 chicken bone-in, skinless thighs or 4 skinless chicken legs
  • 1/3 cup balsamic vinegar
  • 3 tablespoons honey
  • 1 pound asparagus, trimmed
  • Fresh chopped parsley for garnish


  1. In a small bowl, mix together sage, thyme, rosemary, garlic powder, paprika, salt, and pepper; set aside.
  2. In a 6-quart slow cooker, add potatoes and carrots.
  3. Drizzle with oil and half of the garlic and spice mixture.
  4. Toss to coat.
  5. Place chicken on top of vegetables and rub with remaining garlic and spice mixture.
  6. Whisk together balsamic vinegar and honey and drizzle over chicken and vegetables.
  7. Cover and cook for 2 1/2 hours on high or 4 1/2 hours on low.
  8. Add asparagus and cook for an additional 20-30 minutes on high, or until asparagus is tender.
  9. Serve hot with chopped fresh parsley.

Serves 4.

Approximate Nutrient Analysis per serving (based on 8 chicken bone-in skinless thighs and not including salt to taste ingredients):
560 calories, 15 g fat, 3 g saturated fat, 260 mg cholesterol, 1100 mg sodium, 47 g carbohydrate, 7 g fiber, 21 g sugar, 62 g protein


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