Description
An easy, tender slow cooker chicken thigh pot roast with vegetables that delivers comforting, juicy, and flavorful results with minimal effort.
Ingredients
- 6–8 bone-in, skin-on chicken thighs (about 3 pounds / 1.4 kg)
- 1 large yellow onion, sliced (about 200g)
- 4 medium carrots, peeled and cut into chunks (about 300g)
- 1.5 pounds baby potatoes (700g), red or Yukon gold work well
- 4 large garlic cloves, minced
- 2 cups chicken broth (480ml), low-sodium recommended
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper to taste (about 1.5 teaspoons salt)
- 2 tablespoons olive oil (30ml) for browning chicken (optional but recommended)
- Optional add-ins: 2 chopped celery stalks, chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper.
- Place chicken skin-side down in the hot pan and brown for 5-6 minutes until golden and crispy. Flip and brown the other side for 3-4 minutes. Transfer to a plate.
- Slice onion, peel and chunk carrots, rinse baby potatoes, and mince garlic.
- Layer sliced onion evenly on the bottom of the crockpot. Add carrots and potatoes on top. Sprinkle minced garlic over the veggies.
- Nestle browned chicken thighs skin side up over the top.
- Whisk together chicken broth and tomato paste until smooth. Pour over ingredients in the crockpot.
- Sprinkle dried thyme, rosemary, bay leaves, and a pinch of extra salt and pepper. Stir gently to distribute seasonings without mixing too much.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender and vegetables are soft.
- Remove bay leaves. Serve chicken, veggies, and sauce hot, garnished with chopped fresh parsley if desired.
Notes
[‘Browning the chicken before slow cooking adds depth of flavor and improves texture.’, ‘Use bone-in, skin-on chicken thighs for juiciness and richer broth.’, ‘Layer veggies first to keep chicken skin from getting soggy.’, “Adjust cooking time based on your crockpot’s heat settings.”, ‘Leftovers taste better the next day; reheat gently with broth or water.’, ‘To thicken sauce, simmer liquid on stovetop after cooking or add cornstarch slurry.’, ‘Optional add-ins include celery, mushrooms, or fresh herbs added near the end.’, ‘For oven method, bake in Dutch oven at 325°F (160°C) for about 2 hours.’]
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 390
- Sugar: 4
- Sodium: 550
- Fat: 20
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 3
- Protein: 30
Keywords: crockpot chicken thigh pot roast, slow cooker chicken, easy dinner, comfort food, one-pot meal, chicken and vegetables, slow cook dinner