Description
Crockpot Chicken Thigh Pot Roast takes the classic comfort of beef pot roast and transforms it into a lighter, faster-cooking version using succulent chicken thighs surrounded by tender vegetables in rich, savory gravy.
Ingredients
For the Pot Roast:
6–8 bone-in, skin-on chicken thighs (about 3–4 lbs)
1 tablespoon olive oil (optional, for browning)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon paprika
For the Vegetables:
1½ lbs baby potatoes or Yukon gold potatoes, halved
4 large carrots, peeled and cut into 2-inch pieces
1 large onion, cut into wedges
3 celery stalks, cut into 2-inch pieces
6 cloves garlic, peeled and smashed
For the Gravy:
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 teaspoons dried rosemary
2 bay leaves
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons cold water (optional, for thickening)
2 tablespoons butter
Fresh parsley, chopped (for garnish)
Instructions
1. Pat chicken thighs dry. Mix salt, pepper, garlic powder, thyme, and paprika. Rub mixture all over chicken, including under skin.
2. Optional: Heat olive oil in large skillet over medium-high heat. Brown chicken skin-side down for 3-4 minutes until golden, then flip and brown 2 minutes more.
3. Place potatoes, carrots, onion wedges, celery, and smashed garlic in bottom of slow cooker. This creates a bed for the chicken.
4. Arrange seasoned chicken thighs on top of vegetables in single layer, skin-side up.
5. In medium bowl, whisk together chicken broth, tomato paste, Worcestershire sauce, and rosemary. Add bay leaves.
6. Pour broth mixture over chicken and vegetables. Liquid should come about halfway up the vegetables.
7. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is fall-off-the-bone tender and reaches 165°F.
8. Transfer chicken to serving platter and tent with foil. Use slotted spoon to transfer vegetables to platter, leaving liquid in slow cooker.
9. Remove and discard bay leaves. For thicker gravy, whisk cornstarch and cold water until smooth. Turn slow cooker to HIGH and slowly whisk slurry into liquid. Cook 10-15 minutes, stirring occasionally, until gravy thickens.
10. Stir butter into gravy until melted. Taste and adjust seasoning. Ladle gravy over chicken and vegetables, garnish with fresh parsley, and serve hot.
Notes
Store chicken, vegetables, and gravy in airtight container in fridge for up to 4 days.
Bone-in, skin-on thighs are essential for maximum flavor and moisture.
Cut vegetables uniformly (2-inch pieces) for even cooking.
Browning chicken is optional but adds incredible depth of flavor.
Use baby or Yukon gold potatoes—russets get too soft and fall apart.
Remove skin before serving if desired, but leave on during cooking.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course, Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 425
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 165mg