Simple Crockpot Chicken Thigh Pot Roast: Tender Dinner (Print Version)

Make a tender Easy Crockpot Chicken Thigh Pot Roast with veggies. Set it and forget it for a satisfying, hearty meal. Perfect for busy weeknights!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Dairy-Free (if broth is dairy-free and no dairy garnish)

# Ingredients:

→ Main Pot Roast Elements

01 - 6-8 bone-in, skin-on chicken thighs
02 - 2 lbs yellow potatoes, quartered
03 - 1 lb carrots, roughly chopped (1-inch pieces)
04 - 3 stalks celery, roughly chopped (1-inch pieces)
05 - 1 large yellow onion, roughly chopped

→ Flavor Foundation

06 - 4 cups low-sodium chicken broth
07 - 1 tbsp tomato paste
08 - 1 tbsp Worcestershire sauce
09 - 4 cloves garlic, minced
10 - 1 bay leaf
11 - 3-4 sprigs fresh thyme

→ Seasoning & Thickener

12 - 1/4 cup all-purpose flour
13 - 1 tbsp kosher salt (or to taste)
14 - 1 tsp black pepper (or to taste)
15 - 1 tsp smoked paprika

→ Fresh Finish

16 - 1/4 cup fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, pat those chicken thighs super dry with paper towels. Honestly, this step is crucial for getting a good sear later. Then, in a shallow dish, mix your flour with salt, pepper, and smoked paprika. Dredge each chicken thigh, making sure it’s lightly coated all over. Don't worry if it looks a little messy; that's just kitchen life! While you're doing that, chop your potatoes, carrots, celery, and onion. I always tell myself I'll chop them perfectly, but they usually end up a bit rustic. It's fine!
02 - Heat a glug of olive oil in a large skillet over medium-high heat. Once it's shimmering, carefully place your dredged chicken thighs, skin-side down, into the hot pan. Sear them for about 4-5 minutes per side until they're beautifully golden brown. This step, my friends, is where the magic happens for your crockpot chicken thigh pot roast. It builds a crucial layer of flavor you just can't get from the crockpot alone. I once skipped this, and the final dish was just... missing something. Learn from my mistakes!
03 - Now for the easy part! Arrange your chopped potatoes, carrots, celery, and onion at the bottom of your slow cooker. They’ll create a lovely bed for the chicken and soak up all the delicious juices. Place your seared chicken thighs on top of the vegetables. It's starting to look like a proper meal, right? I love how the colors pop even before it's cooked. It’s a little promise of the deliciousness to come.
04 - In a medium bowl, whisk together the chicken broth, tomato paste, Worcestershire sauce, and minced garlic. Make sure that tomato paste is fully dissolved; sometimes it likes to hide! Pour this delicious liquid evenly over the chicken and vegetables in the crockpot. Tuck in the bay leaf and fresh thyme sprigs. I always take a moment to inhale the scent of the fresh herbs here; it's so grounding.
05 - Cover your slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Honestly, the LOW setting gives you the most tender, fall-off-the-bone chicken and perfectly cooked veggies. I’ve had days where I’m rushing and use HIGH, and it works, but LOW is my preference for that melt-in-your-mouth texture. The aroma that fills your home during this time is just heavenly, a warm invitation to dinner!
06 - Once the cooking time is up, carefully remove the chicken thighs and bay leaf from the crockpot. The chicken should be incredibly tender. If you want a thicker gravy, you can whisk a tablespoon of cornstarch with a bit of cold water and stir it into the hot liquid in the crockpot, then cook on high for another 15-20 minutes until thickened. Shred the chicken if you like, or serve the thighs whole. Ladle that amazing gravy and veggies over the chicken. Garnish generously with fresh chopped parsley. It's ready! That first bite of this tender pot roast is pure bliss.

# Notes:

01 - Don't skip browning the chicken! It adds so much depth of flavor and a beautiful crust. Leftovers actually get better, but reheat gently to keep the chicken tender and moist. Adjust seasoning at the very end. Sometimes the broth can be salty, so taste before adding more.

# Tools You'll Need:

01 - Slow cooker (Crockpot)
02 - Large skillet
03 - Whisk
04 - Cutting board
05 - Knife
06 - Measuring cups and spoons

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