Easy Slow Cooker Chicken Pot Roast
A hands-off dinner that cooks while you do other things, filled with warm, homey smells and tender meat with soft vegetables.
Ingredients
Main ingredients
- 4 pieces bone-in, skin-on chicken thighs (about 2 lbs) Use bone-in thighs for more flavor and moist meat.
- 4 medium potatoes, cut into chunks Cut vegetables to similar sizes for even cooking.
- 3 large carrots, cut into pieces Cut vegetables to similar sizes for even cooking.
- 1 medium onion, quartered
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth You can replace part with white wine for more depth.
- 2 tbsp tomato paste or 1 tbsp Worcestershire sauce
- 1 tsp dried thyme or 1 sprig fresh rosemary
- to taste Salt and pepper Adjust salt to taste.
- 1 tbsp cornstarch + 2 tbsp water (optional, for gravy)
Instructions
Preparation
- Season chicken with salt and pepper. Optionally, brown in a pan for 2 minutes per side.
- Place potatoes, carrots, onion, and garlic in the slow cooker.
- Put chicken on top of the vegetables. Add broth and tomato paste. Sprinkle thyme.
Cooking
- Cook on low for 6–7 hours or on high for 3–4 hours until chicken is tender.
- If you want thicker gravy, mix cornstarch and water, stir into the slow cooker, and cook for an additional 10–15 minutes on high.
Serving
- Serve hot from the slow cooker, spooning some cooking juices or gravy over the chicken and vegetables.
- Add a simple green salad or crusty bread to make a full meal.
Notes
Cool leftovers to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Freeze cooked portions in freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.