Crockpot Chicken Thigh Pot Roast – Tender, Hearty, and Hands-Off
A cozy one-pot slow cooker meal made with juicy bone-in chicken thighs, tender root vegetables, and a savory herb-infused broth. Perfect for busy weeknights or slow Sundays.
Ingredients
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6 bone-in, skin-on chicken thighs
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1½ lbs baby potatoes, halved
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4 carrots, peeled and chopped
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1 large onion, sliced
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2–3 garlic cloves, smashed
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2 cups low-sodium chicken broth
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2 tsp Worcestershire sauce
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1 tbsp tomato paste (optional)
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1 tsp dried thyme
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2 bay leaves
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Salt, black pepper, paprika to taste
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1 tbsp olive oil (if browning)
Instructions
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Pat chicken dry and season with salt, pepper, and paprika.
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Optional: Brown chicken in oil for 3–4 minutes per side.
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Layer potatoes, carrots, onion, and garlic in slow cooker.
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Place chicken on top. Pour in broth, Worcestershire, tomato paste, thyme, and bay leaves.
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Cover and cook on LOW 6–7 hours or HIGH 3½–4 hours.
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Optional: Stir in cornstarch slurry to thicken. Serve hot.
Notes
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Use boneless thighs or chicken breasts with adjusted cook times.
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Add mushrooms or parsnips for variety.
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Broil chicken briefly after cooking for crispy skin.