Crispy, savory chicken mingling with tender, melt-in-your-mouth vegetables in a rich, comforting gravy – that’s what awaits you with this Cozy Crockpot Chicken Thigh Pot Roast. The secret lies in the slow cooking process, which transforms humble chicken thighs into incredibly succulent morsels, while the vegetables become infused with all the savory flavors. The combination of earthy thyme and rosemary complements the chicken beautifully, creating a harmonious and deeply satisfying dish.

This recipe is perfect for a cozy weeknight dinner when you want a home-cooked meal without spending hours in the kitchen. Simply toss everything into your slow cooker, set it, and forget it. By the time you’re ready for dinner, a delicious and heartwarming meal will be waiting for you.

Why you’ll love this Cozy Crockpot Chicken Thigh Pot Roast

* It’s a complete meal in one pot, featuring protein, vegetables, and a flavorful gravy.
* The slow cooker does most of the work, making it a hands-off recipe perfect for busy weeknights.
* Chicken thighs are an economical and flavorful cut of meat that become incredibly tender when slow-cooked.
* The gravy is rich and savory, perfect for spooning over mashed potatoes, rice, or polenta.
* This crockpot chicken thigh pot roast is easily customizable with your favorite vegetables.
* Leftovers taste even better the next day!

Ingredients & Substitutions

Ingredients for Cozy Crockpot Chicken Thigh Pot Roast

* 6 boneless, skinless chicken thighs
* 1 tablespoon olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 large onion, chopped
* 2 carrots, peeled and chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1 pound baby potatoes, halved or quartered if large. If you don’t have baby potatoes, you can use Yukon gold or red potatoes cut into 1-inch pieces.
* 1 cup chicken broth: For a richer flavor, use bone broth.
* 2 tablespoons cornstarch
* 2 tablespoons water
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1/4 cup chopped fresh parsley, for garnish

How to make Cozy Crockpot Chicken Thigh Pot Roast

Step 1: Season the Chicken

Crockpot chicken thigh pot roast makes every moment feel uplifting. Season the chicken thighs with salt and pepper.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side, until lightly browned. This step adds flavor, but can be skipped if you’re short on time.

Chef’s Tip: Don’t overcrowd the pan when searing. Sear the chicken in batches if necessary to ensure even browning.

Step 3: Layer the Vegetables

Place the chopped onion, carrots, and celery in the bottom of a slow cooker.

Step 4: Add Chicken and Potatoes

Add the seared chicken thighs on top of the vegetables. Scatter the minced garlic and baby potatoes around the chicken.

Step 5: Add Broth and Seasoning

Pour the chicken broth over the mixture. Sprinkle with dried thyme and rosemary.

Step 6: Slow Cook

Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is very tender and the vegetables are cooked through.

Step 7: Thicken the Gravy

In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the slow cooker and stir gently to combine.

Step 8: Finish and Garnish

Cover and cook for an additional 15-20 minutes, or until the gravy has thickened. Garnish with fresh parsley before serving. Serve hot over mashed potatoes, rice, or polenta.

Tips for Success

* Don’t skip the searing step if you have time. It adds a depth of flavor to the chicken that you’ll miss if you skip it.
* For easier cleanup, use a slow cooker liner.
* If you’re using larger potatoes, cut them into smaller pieces so they cook evenly with the other vegetables.
* Adjust the seasoning to your liking. Feel free to add other herbs, such as oregano or bay leaf.

Serving Suggestions

This Cozy Crockpot Chicken Thigh Pot Roast is delicious served over mashed potatoes, creamy polenta, or rice. It also pairs well with a side of crusty bread for soaking up all that delicious gravy. For a refreshing side, try a simple green salad. Looking for another great side dish? This honey glazed corn casserole would be incredible!

Storage & Reheating

Let the pot roast cool completely, then transfer to an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 2 months. Thaw overnight in the refrigerator before reheating. To reheat, simply warm it up in a pot on the stove over medium heat, or microwave it until heated through.

Frequently Asked Questions

**Can I freeze this pot roast?**
Yes, this pot roast freezes very well. Store in an airtight container for up to 2 months.

**Can I use other vegetables?**
Absolutely! Feel free to add your favorite vegetables, such as mushrooms, peas, or green beans.

**Can I make this in an Instant Pot?**
Yes, you can adapt this recipe for an Instant Pot. Sear the chicken using the saute function, then add the vegetables, broth, and seasonings. Cook on high pressure for 15-20 minutes, followed by a natural pressure release. Thicken the gravy using the cornstarch slurry after cooking. Need some more dinner inspiration? Fork Haven has a great cheesy chicken pasta recipe.

This Cozy Crockpot Chicken Thigh Pot Roast is a guaranteed crowd-pleaser that delivers maximum flavor with minimal effort. The tender chicken, flavorful vegetables, and rich gravy make it the perfect comfort food for any occasion. Give it a try and let me know what you think in the comments below!

Ultimate Crockpot Chicken Thigh Pot Roast Recipe