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Crockpot Chicken Thigh Pot Roast served with vegetables for a quick dinner

Crockpot Chicken Thigh Pot Roast

A cozy and flavorful chicken pot roast made effortlessly in a crockpot, perfect for any weeknight dinner.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs Bone-in for best flavor and moisture
  • 4 pieces carrots, chopped
  • 3 pieces potatoes, diced
  • 1 piece onion, chopped
  • 3 cloves garlic, minced
  • 2 cups chicken broth Can substitute with vegetable broth or water
Seasoning
  • 2 teaspoons dried thyme Substitute with fresh thyme if desired
  • 1 teaspoon rosemary Adjust according to taste
  • to taste Salt and pepper Season generously

Method
 

Preparation
  1. Season the chicken thighs generously with salt, pepper, thyme, and rosemary.
  2. In the bottom of your crockpot, layer the chopped onion, minced garlic, carrots, and diced potatoes.
  3. Place the seasoned chicken thighs on top of the vegetables.
  4. Pour the chicken broth over the mixture, ensuring everything is well-coated.
  5. Cover the crockpot, cooking on low for 6-8 hours or high for 4-5 hours.
  6. Once cooked, shred the chicken if desired and serve warm.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Freeze for longer storage. To reheat, thaw in the fridge overnight and reheat on the stovetop or microwave.