Crockpot Chicken Thigh Pot Roast – Cozy Slow Cooker Dinner
Tender chicken thighs slow-cooked with potatoes, carrots, and herbs in a savory broth for a comforting one-pot meal.
Ingredients
2 ½ lbs chicken thighs, bone-in or boneless
1 tbsp olive oil
1 lb baby potatoes, halved
4 large carrots, cut into chunks
1 medium onion, sliced
3 cloves garlic, minced
2 cups chicken broth
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and black pepper to taste
Instructions
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Season chicken thighs with salt and pepper.
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Brown chicken briefly in olive oil and set aside.
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Place potatoes and carrots in the slow cooker.
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Add onion and garlic, then top with chicken.
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Pour broth around chicken and add herbs.
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Cook on low 6–7 hours or high 3–4 hours.
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Adjust seasoning and serve warm.
Notes
For thicker sauce, add a cornstarch slurry during the final 30 minutes. Remove bay leaf before serving.