Crockpot Chicken Pot Roast: Hearty Slow Cooker Meal (Print Version)
Crockpot chicken pot roast delivers tender chicken and vegetables in a savory gravy. A simple, satisfying meal for any night of the week.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 360 Minutes minutes
Total Time: 380 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ The Hearty Foundation
01 -
2 lbs boneless, skinless chicken thighs
02 -
1 large yellow onion, chopped
03 -
4 cloves garlic, minced
04 -
1 lb baby potatoes, halved
05 -
1 lb carrots, peeled and cut into 1-inch chunks
06 -
2 stalks celery, chopped
→ The Savory Braising Liquid
07 -
2 cups low-sodium chicken broth
08 -
1/2 cup heavy cream
09 -
2 tbsp all-purpose flour
10 -
1 tbsp Worcestershire sauce
→ The Aromatic Seasoning Blend
11 -
1 tsp dried thyme
12 -
1/2 tsp dried rosemary
13 -
1 tsp salt
14 -
1/2 tsp black pepper
→ Finishing Touch
15 -
2 tbsp fresh parsley, chopped, for garnish
# Instructions:
01 -
Start your Comforting Crockpot Chicken Pot Roast by preparing the vegetables. Chop 1 large yellow onion and 2 stalks celery. Peel and cut 1 lb carrots into 1-inch chunks, halve 1 lb baby potatoes, and mince 4 cloves garlic. Season 2 lbs boneless, skinless chicken thighs with 1 tsp salt and 1/2 tsp black pepper.
02 -
Arrange the seasoned 2 lbs boneless, skinless chicken thighs at the bottom of a 6-quart or larger crockpot. Scatter the chopped 1 large yellow onion, 1 lb baby potatoes, 1 lb carrots, 2 stalks celery, and 4 cloves garlic around the chicken.
03 -
In a medium bowl, whisk together 2 cups low-sodium chicken broth, 1/2 cup heavy cream, 2 tbsp all-purpose flour, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, and 1/2 tsp dried rosemary until smooth. This creates the rich base for your Comforting Crockpot Chicken Pot Roast.
04 -
Pour the prepared sauce evenly over the chicken and vegetables in the crockpot. Cover and cook on the LOW setting for 6 hours, or until the chicken is tender and the vegetables are fork-tender.
05 -
Once cooked, carefully remove the tender 2 lbs boneless, skinless chicken thighs from the crockpot. Shred the chicken using two forks, then return it to the crockpot, stirring gently to combine with the vegetables and sauce.
06 -
Stir the Comforting Crockpot Chicken Pot Roast well to ensure all ingredients are coated in the delicious sauce. Taste and adjust seasoning if needed. Ladle into bowls and garnish generously with 2 tbsp fresh parsley, chopped, before serving warm.
# Notes:
01 -
Browning the chicken thighs briefly before adding them to the crockpot can add an extra layer of depth and flavor to the dish.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
03 -
Feel free to substitute sweet potatoes for baby potatoes or add other root vegetables like parsnips for variety. For a thicker sauce, you can add a cornstarch slurry at the end.
04 -
This pot roast is hearty on its own, but it pairs wonderfully with a side of crusty bread to soak up the delicious sauce, or a simple green salad.
# Tools You'll Need:
01 -
Crockpot (Slow Cooker)
02 -
Cutting board
03 -
Knife
04 -
Measuring cups
05 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 443 kcal
Total Fat: 21 g
Total Carbohydrate: 29 g
Protein: 33 g