Crockpot Chicken Thigh Pot Roast Recipe
Crockpot Chicken Thigh Pot Roast is a simple and delicious meal for any day. This Crockpot Chicken Thigh Pot Roast recipe is perfect when you want tender, juicy chicken with flavorful vegetables.
Ingredients
- 6 bone-in skinless chicken thighs
- 4 medium carrots peeled and chopped
- 3 medium potatoes peeled and chopped
- 1 onion sliced
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
Prepare the Chicken
- Season chicken thighs with salt, pepper, thyme and rosemary. Set aside for later.
Prepare the Vegetables
- Peel and chop carrots and potatoes. Slice the onion and mince the garlic.
Sear the Chicken (Optional)
- Heat olive oil in a pan. Sear chicken thighs 2–3 minutes per side until lightly golden.
Layer Vegetables in Crockpot
- Place carrots, potatoes, onion and garlic at the bottom of the crockpot evenly.
Add Chicken Thighs
- Place seasoned chicken thighs on top of the vegetables. Pour any juices from the chicken over them.
Add Chicken Broth
- Pour 1 cup of chicken broth into the crockpot around the chicken and vegetables.
Cook on Low
- Cover crockpot with lid. Cook on low for 6 hours until chicken is tender and vegetables are soft.
Check for Seasoning
- Taste the broth and adjust salt and pepper as needed. Stir gently to mix flavors.
Serve the Pot Roast
- Carefully remove chicken and vegetables from the crockpot. Place on a serving plate.
Enjoy Hot
- Serve Crockpot Chicken Thigh Pot Roast hot with a spoonful of the savory juices on top.
Notes
- Searing chicken is optional but adds extra flavor.
- Use bone-in thighs for more juicy and tender meat.
- Cut vegetables into uniform sizes for even cooking.
- Add other veggies like celery or parsnips for variety.
- Let the crockpot rest 10 minutes before serving for better flavor.