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Crockpot chicken thigh pot roast with vegetables in a slow cooker

Crockpot Chicken Thigh Pot Roast

A hearty and comforting chicken thigh pot roast made effortlessly in a Crockpot, perfect for busy days.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs Organic recommended if possible
  • 4 pieces carrots, peeled and chopped
  • 3 pieces potatoes, peeled and diced
  • 1 onion, chopped Chop last to avoid tears
  • 4 cloves garlic, minced
  • 2 cups chicken broth
Herbs and Seasoning
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • to taste salt and pepper
  • 1 tablespoon olive oil For searing

Method
 

Preparation
  1. Heat the olive oil in a skillet over medium heat.
  2. Sear the chicken thighs in the skillet for about 3-4 minutes on each side until golden brown.
Cooking
  1. Place the seared chicken in the Crockpot.
  2. Layer the chopped carrots and potatoes over the chicken.
  3. Add the chopped onion, minced garlic, thyme, rosemary, salt, and pepper.
  4. Pour the chicken broth over the ingredients in the Crockpot.
  5. Cover the Crockpot and set it to low for 6-8 hours or high for 4-6 hours.
Final Steps
  1. Once cooked, ensure the chicken is tender and fragrant.
  2. Serve warm and enjoy!

Notes

This recipe can be adjusted with different vegetables like bell peppers or mushrooms. It can also be made with chicken breasts, but they may be drier. Leftovers can be stored in the fridge for up to three days.