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Printable recipe card for Cozy Crockpot Chicken Thigh Pot Roast

Cozy Crockpot Chicken Thigh Pot Roast

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This Crockpot Chicken Thigh Pot Roast is the ultimate comfort food, featuring tender, juicy chicken thighs simmered in a rich, flavorful gravy with hearty vegetables. Slow-cooked to perfection, this recipe requires minimal effort and delivers maximum flavor. The chicken becomes incredibly succulent and the vegetables melt-in-your-mouth tender, making it a family favorite for cozy weeknight dinners. Enjoy the ease of a hands-off meal with all the warmth and heartiness of a traditional pot roast, but with a delicious twist using chicken thighs. Perfect served over mashed potatoes or creamy polenta, this dish is sure to become a regular in your rotation.

  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 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
  • 1 cup chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  1. Season the chicken thighs with salt and pepper.
  2. 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.
  3. Place the chopped onion, carrots, and celery in the bottom of a slow cooker.
  4. Add the seared chicken thighs on top of the vegetables. Scatter the minced garlic and baby potatoes around the chicken.
  5. Pour the chicken broth over the mixture. Sprinkle with dried thyme and rosemary.
  6. 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.
  7. 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.
  8. Cover and cook for an additional 15-20 minutes, or until the gravy has thickened.
  9. Garnish with fresh parsley before serving. Serve hot over mashed potatoes, rice, or polenta.

Notes

For a richer flavor, you can add a tablespoon of tomato paste to the slow cooker along with the chicken broth. To store leftovers, 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. If you don’t have baby potatoes, you can use larger potatoes, peeled and chopped into 1-inch pieces.

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 7g
  • Sodium: 450mg
  • Fat: 20g
  • Saturated Fat: 5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 28g
  • Cholesterol: 150mg

Find it online: https://cookreel.com/crockpot-chicken-thigh-pot-roast/

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