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–+ servings

Crockpot Chicken Pot Roast

A comforting dish featuring tender chicken, hearty vegetables, and aromatic herbs, all cooked to perfection in a slow cooker.
Print Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition

Ingredients
  

Chicken
  • 3 pounds bone-in, skin-on chicken thighs Juicy and flavorful, ideal for slow cooking.
  • 1 teaspoon salt Enhances the overall flavor of the dish.
  • 0.5 teaspoon black pepper Adds a subtle kick to the chicken.
  • 1 tablespoon olive oil Used for searing the chicken, adding richness.
  • 4 medium carrots Peeled and sliced, they bring sweetness and color.
  • 3 medium potatoes Diced, they provide heartiness and absorb flavors.
  • 1 medium onion Chopped, it adds depth and aroma.
  • 3 cloves garlic Minced, for a fragrant and savory touch.
  • 1 cup chicken broth Keeps everything moist and flavorful.
  • 1 teaspoon dried thyme A classic herb that complements chicken beautifully.
  • 1 teaspoon dried rosemary Adds a fragrant, earthy note.
  • 1 cup frozen peas Added towards the end for a pop of color and sweetness.
  • 2 tablespoons cornstarch (optional) For thickening the sauce, if desired.
  • 2 tablespoons water (optional) To mix with cornstarch for thickening.

Equipment

  • crockpot

Method
 

  1. Rinse the chicken thighs under cold water and pat them dry with paper towels. Season with salt and black pepper on both sides.
  2. In a large skillet, heat olive oil over medium-high heat. Sear the chicken thighs skin side down for about 5 minutes until golden brown, then flip and cook for an additional 3 minutes. Transfer to the crockpot.
  3. Chop the vegetables: peel and slice the carrots, dice the potatoes, chop the onion, and mince the garlic.
  4. Place the sliced carrots, diced potatoes, chopped onion, and minced garlic around the chicken in the crockpot. Sprinkle dried thyme and rosemary over the top, and add the bay leaf.
  5. Pour the chicken broth over the chicken and vegetables, ensuring it covers the ingredients well.
  6. Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours. Add frozen peas in the last 30 minutes of cooking.
  7. If a thicker sauce is desired, mix cornstarch and water to create a slurry, stir it into the crockpot, and let it cook for an additional 10-15 minutes. Remove the bay leaf before serving.

Nutrition

Calories: 380kcalProtein: 30gSodium: 800mg

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