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Easy and Delicious Crockpot Chicken Thigh Pot Roast Recipe

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Tender bone-in, skin-on chicken thighs are slow-cooked atop chunky potatoes, carrots, and onions in a rich, herby broth. Everything comes together in one crockpot for an effortless, hearty meal that fills your home with mouthwatering aromas. Minimal hands-on work and a flexible cook time make this an ideal set-it-and-forget-it dinner.
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Cook Time 8 hours
Total Time 8 hours
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pot Roast
  • 6 pieces bone-in, skin-on chicken thighs about 2.5–3 lbs
  • 1.5 lbs Yukon Gold potatoes cut into chunks
  • 4 large carrots peeled and cut into chunks
  • 1 large yellow onion sliced thick
  • 5 cloves garlic minced
  • 2 cups low sodium chicken broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1.5 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

Equipment

  • Crockpot/Slow cooker
  • Cutting board
  • Sharp knife
  • Paper towels
  • Large mixing bowl
  • Whisk
  • Skillet (for optional searing)
  • Tongs

Method
 

  1. Rinse and cut the potatoes, carrots, and onion into large, even chunks to help them cook uniformly.
  2. Pat chicken thighs dry thoroughly with paper towels. Season both sides with the salt and black pepper.
  3. If desired, heat 1 tablespoon oil in a skillet over medium-high. Brown the chicken thighs skin-side down until golden, about 4–5 minutes. Flip and cook 2 minutes more.
  4. Arrange the prepared potatoes, carrots, and onion evenly across the bottom of the crockpot.
  5. Sprinkle the minced garlic, thyme, and rosemary over the vegetables in the crockpot.
  6. Set the chicken thighs on top of the vegetable layer, keeping the skin side facing up.
  7. Combine chicken broth, Worcestershire sauce, and tomato paste in a bowl and whisk until smooth. Pour this liquid mixture over the chicken and vegetables.
  8. Cover and cook on LOW for 7–8 hours, or HIGH for 4–5 hours, until chicken is very tender.
  9. Check that the chicken is tender and reads 165°F internally. Vegetables should be soft but still hold their shape.
  10. For crispy skin, remove chicken and broil skin-side up for 3–5 minutes, watching closely.

Nutrition

Calories: 485kcal

Notes

If you prefer, you can swap in boneless chicken thighs, but they’ll cook a bit faster and may be less flavorful. For best results, keep the vegetables in large pieces so they don’t become mushy. Avoid overfilling the crockpot; filling it about two-thirds of the way is ideal. Store any leftovers in an airtight container in the fridge for up to four days—reheat gently and crisp up chicken skin again under the broiler if you like. While freezing is possible, the vegetables may lose their texture after thawing.

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