Description
A cozy, hearty Crockpot Chicken Pot Roast with tender slow-cooked chicken, potatoes, carrots, and a flavorful herb gravy. Comforting and incredibly easy!
Ingredients
2–3 lbs chicken thighs or breasts
1 lb baby potatoes, halved
4 carrots, cut into chunks
2 celery stalks, chopped
1 onion, quartered
4 cloves garlic, minced
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
2 cups chicken broth
2 bay leaves
2 tbsp cornstarch + 2 tbsp water (optional)
Fresh parsley, for garnish
Instructions
1. Add potatoes, carrots, celery, onion, and garlic to the crockpot.
2. Season chicken with salt, pepper, thyme, rosemary, and paprika.
3. Optionally sear chicken in olive oil for extra flavor.
4. Place chicken on top of the vegetables.
5. Whisk broth, Worcestershire, and Dijon; pour over the chicken.
6. Add bay leaves.
7. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
8. Remove chicken and vegetables.
9. Whisk cornstarch slurry into the juices and cook on HIGH for 10 minutes to make gravy.
10. Serve chicken and veggies with gravy poured over.
Notes
Chicken thighs stay juicier than breasts.
Add mushrooms for richness.
Add 1/2 cup cream for a creamy version.
Serve with biscuits or crusty bread for soaking up gravy.
- Prep Time: 15 mins
- Cook Time: 6 hrs
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
Keywords: crockpot chicken pot roast, slow cooker chicken roast, chicken roast recipe