Crockpot Chicken Thigh Pot Roast
A cozy one-pot meal featuring tender chicken thighs and classic roast vegetables, simmered to perfection in a slow cooker. Easy for weeknights or meal prep.
Ingredients
Main Ingredients
- 4 pieces chicken thighs (bone-in or boneless; skin-on for extra flavor) Bone-in thighs for deeper flavor; boneless cooks faster.
- 2 cups carrots, chopped (or baby carrots)
- 2 cups potatoes, chopped (Yukon Gold or russets)
- 1 piece onion, chopped
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil For searing the chicken.
- 1 tablespoon soy sauce (optional) Use tamari for gluten-free or omit for low-sodium.
Instructions
Preparation
- Pat the chicken thighs dry and season both sides with salt and pepper.
- Heat olive oil in a skillet over medium heat until shimmering. Sear the thighs for 3–4 minutes per side until golden-brown.
- Spread the chopped carrots, potatoes, onion, and minced garlic in an even layer in the bottom of the crockpot.
- Place the seared chicken thighs on top of the vegetables.
- Pour in the chicken broth and add dried thyme. Drizzle soy sauce over the top, if using.
Cooking
- Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.
- Taste and adjust seasonings with more salt or pepper if needed. For a thicker gravy, remove chicken and vegetables, whisk a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) into the juices and cook on high for 10–15 minutes.
Notes
Serve over buttered egg noodles or rice to soak up the juices. Leftovers are great for quick chicken pot pies or hand pies. Cool leftovers promptly and store safely.