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–+ servings
image of realistic top down mise en place shot boneless skinless chicken thighs carrots celery onion garlic mushrooms potatoes beef broth rosemary bay leaf butter worcestershire sauce arranged on a white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight
katya bou

Crockpot Chicken Thigh Pot Roast

This hearty, effortless Crockpot Chicken Thigh Pot Roast adapts the classic beef pot roast for boneless skinless chicken thighs, slow-cooked with root vegetables in a savory broth for maximum comfort and minimal effort.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Meat and Vegetables
  • 2.5 lbs boneless skinless chicken thighs
  • 1 lb carrots roughly chopped or baby carrots
  • 1 yellow onion large, chopped
  • 3-4 stalks celery chopped
  • 1.5 lbs potatoes Russet or Yukon Gold, cut into 1-inch chunks
  • 4 cloves garlic minced
The Sauce and Seasoning
  • 1.5 cups beef broth or chicken broth
  • 2 tbsp Worcestershire sauce
  • 1 pot roast seasoning packet 1-oz packet like Ranch or Onion Soup Mix, or blend of dried rosemary, thyme, salt, and pepper
  • 2 tbsp cornstarch or flour, optional for thickening
  • 2 tbsp butter cut into small pieces
  • 1 bay leaf

Equipment

  • Slow Cooker
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Prep the Vegetables: Distribute the chopped potatoes, carrots, celery, and onion evenly across the bottom of your 6-quart or larger slow cooker. The largest, firmest vegetables go first.
  2. Season the Chicken: Pat the boneless skinless chicken thighs dry and lay them over the vegetables. Distribute the minced garlic and the dried seasoning mixture directly over the chicken pieces.
  3. The Liquid Base: In a separate bowl, whisk together the beef or chicken broth and the Worcestershire sauce. Pour this liquid around the chicken and vegetables. Place the bay leaf on top. Dot the chicken with the small cubes of butter.
  4. Slow Cooker Time: Place the lid on the crock pot. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. The chicken should reach an internal temperature of at least 165°F and be easily shredded with a fork.
  5. Making the Gravy (Optional but Recommended): Carefully scoop out about 1 cup of the cooking liquid into a saucepan. In a small cup, whisk the cornstarch or flour with 2 tablespoons of cold water to create a slurry. Bring the liquid in the saucepan to a simmer and slowly whisk in the slurry until the gravy thickens.
  6. Rest and Serve: Turn off the heat. Shred the chicken lightly or leave it whole, depending on preference. Return the gravy to the crockpot and stir everything gently to coat. Let the crockpot chicken thighs with vegetables rest for 10 minutes before serving.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20g

Notes

This is a true dump and go recipe, perfect for busy days. Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of extra broth if needed.
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