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Crockpot Chicken Thigh Pot Roast – Comforting, Fall-Apart Tender

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This crockpot chicken thigh pot roast is slow-cooked with vegetables and herbs for a savory, comforting one-pot dinner. Juicy, fall-apart chicken and tender vegetables in rich broth.

Ingredients

Scale

  • 2–2.5 lbs chicken thighs (bone-in or boneless, skinless)

  • 4 carrots, cut into chunks

  • 1 lb baby potatoes or halved Yukon Golds

  • 1 yellow onion, thickly sliced

  • 2 celery stalks, chopped

  • 4 garlic cloves, whole or minced

  • 2 cups chicken broth (low sodium)

  • 1 tbsp tomato paste (optional)

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp dried thyme

  • ½ tsp rosemary

  • 1 bay leaf

  • 1 tsp paprika (optional)

  • Chopped parsley (for garnish)

Instructions

  1. Optional: Sear chicken thighs in a skillet until golden.

  2. Layer carrots, potatoes, onions, celery, and garlic in the bottom of the crockpot.

  3. Place chicken thighs on top. Sprinkle with salt, pepper, herbs, and paprika.

  4. Mix tomato paste into broth (if using), then pour over ingredients.

  5. Cover and cook on low for 6–7 hours or high for 3.5–4 hours, until chicken is tender.

  6. Discard bay leaf, garnish with parsley, and serve warm.

Notes

  • For gravy, thicken broth with cornstarch slurry after cooking.

  • Use boneless thighs for easier serving.

  • Swap potatoes for turnips or cauliflower for a low-carb version.

Find it online: https://mymommeals.com/crockpot-chicken-thigh-pot-roast-comforting-fall-apart-tender/