Crockpot Chicken Pot Roast: Easy Comfort Food Dinner (Print Version)

Make an easy Crockpot Chicken Pot Roast for a comforting, hearty dinner. This slow cooker recipe delivers tender chicken and vegetables with minimal effort.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 255 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American

# Ingredients:

→ Hearty Centerpiece

01 - 2 lbs boneless, skinless chicken thighs

→ Garden's Bounty & Aromatics

02 - 1 tbsp olive oil
03 - 1 large yellow onion, chopped
04 - 4 cloves garlic, minced
05 - 1 lb baby red potatoes, quartered
06 - 1 lb carrots, peeled and cut into 1-inch pieces
07 - 2 stalks celery, sliced 1/2-inch thick
08 - 1 cup frozen green peas

→ Savory Simmering Liquid

09 - 3 cups low-sodium chicken broth
10 - 1 tbsp dried thyme
11 - 1 tsp dried rosemary
12 - 1/4 cup all-purpose flour
13 - 1/2 cup heavy cream
14 - Salt and black pepper to taste

# Instructions:

01 - Season 2 lbs boneless, skinless chicken thighs generously with salt and black pepper. This initial seasoning is key for a delicious Crockpot Chicken Pot Roast: Easy & Comforting Dinner. Set aside while you prepare the vegetables.
02 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 large yellow onion, chopped, and cook until softened, about 5 minutes. Stir in 4 cloves garlic, minced, and cook for another minute until fragrant. This builds a great flavor base for your Crockpot Chicken Pot Roast: Easy & Comforting Dinner.
03 - Transfer the sautéed onion and garlic to your crockpot. Add 1 lb baby red potatoes, quartered, 1 lb carrots, peeled and cut into 1-inch pieces, and 2 stalks celery, sliced 1/2-inch thick. Place the seasoned chicken thighs on top of the vegetables.
04 - Pour 3 cups low-sodium chicken broth over the ingredients in the crockpot. Sprinkle with 1 tbsp dried thyme and 1 tsp dried rosemary. Cover the crockpot and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. This ensures a tender and flavorful Crockpot Chicken Pot Roast: Easy & Comforting Dinner.
05 - Once cooked, carefully remove the chicken thighs and shred them using two forks. In a small bowl, whisk together 1/4 cup all-purpose flour with 1/2 cup heavy cream until smooth. Stir this mixture into the crockpot liquid. Add 1 cup frozen green peas.
06 - Return the shredded chicken to the crockpot. Stir everything gently to combine and allow the sauce to thicken for another 15-20 minutes on HIGH, or until desired consistency. Season with additional salt and black pepper to taste. Your Crockpot Chicken Pot Roast: Easy & Comforting Dinner is ready!

# Notes:

01 - Feel free to substitute chicken thighs with boneless, skinless chicken breasts, though thighs tend to remain more tender and flavorful during slow cooking. You can also swap in other root vegetables like parsnips or sweet potatoes.
02 - This hearty pot roast is a complete meal on its own, but it pairs wonderfully with a side of crusty bread for soaking up the delicious gravy, or served over egg noodles or rice.
03 - Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making it even more delicious the next day.
04 - For an extra layer of flavor and a slightly browned exterior, consider searing the chicken thighs in a hot skillet for 2-3 minutes per side before adding them to the crockpot.

# Tools You'll Need:

01 - Large slow cooker
02 - Large skillet (optional)
03 - Cutting board
04 - Sharp knife
05 - Measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 498 kcal
Total Fat: 23 g
Total Carbohydrate: 33 g
Protein: 36 g

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