Crockpot Chicken Thigh Pot Roast
Crockpot Chicken Thigh Pot Roast is a simple and comforting dish that's full of tender chicken, hearty vegetables, and rich flavors. The chicken thighs cook slowly in the crockpot, becoming…
By Emily
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Crockpot Chicken Thigh Pot Roast is a simple and comforting dish that’s full of tender chicken, hearty vegetables, and rich flavors. The chicken thighs cook slowly in the crockpot, becoming juicy and fall-apart soft, while the vegetables soak up all the delicious juices. It’s an easy meal that feels like a warm hug on a plate.
I love how this recipe lets the crockpot do all the work, so I can set it in the morning and come home to a house that smells amazing. The chicken thighs stay wonderfully moist, and the slow cooking brings out the natural sweetness of the carrots and onions. It’s one of those meals that fills the kitchen with cozy smells and makes you excited to sit down and eat.
My favorite way to serve this pot roast is over a scoop of creamy mashed potatoes or fluffy rice to catch all the tasty juices. It’s a perfect no-fuss dinner that feels special but doesn’t require a ton of time or effort. I always find myself making extras because it’s so good the next day too!
Key Ingredients & Substitutions
Chicken Thighs: I love using bone-in, skin-on thighs for extra flavor and juicy meat. If you want less fat, skinless thighs work too but may be less rich.
Vegetables: Onion, carrots, garlic, and mushrooms add nice texture and flavor. If mushrooms aren’t your thing, try adding potatoes or parsnips.
Herbs: Fresh thyme and rosemary bring great aroma. If you don’t have fresh, dried versions do the job well—just add them with the broth mix.
Tomatoes & Tomato Paste: They add body and acidity. If you don’t have tomato paste, double the diced tomatoes and cook a bit longer to thicken.
Chicken Broth: Adds depth. You can substitute with vegetable broth or water plus a bouillon cube in a pinch.
How Do I Get the Chicken Thighs Nicely Browned Before Slow Cooking?
Getting a good brown color on the chicken before it goes in the crockpot adds a ton of flavor. Here’s how I do it:
- Pat the chicken dry with paper towels to help browning.
- Season well with salt and pepper.
- Heat olive oil over medium-high heat until shimmering.
- Place chicken skin-side down without moving it for 4-5 minutes until golden brown. Flip and brown the other side too.
- Remove and place on a plate—don’t worry if the skin is crisp; it will soften in the crockpot.
This step boosts flavor and locks in juices, making your pot roast extra tasty and tender.
Equipment You’ll Need
- Crockpot or slow cooker – it makes the chicken super tender while you go about your day.
- Large skillet – perfect for browning chicken thighs before slow cooking, which adds great flavor.
- Knife and cutting board – to chop your veggies easily and safely.
- Measuring cups and spoons – for accurate broth, tomato paste, and seasoning amounts.
- Wooden spoon or spatula – to stir the tomato mixture without scratching your cookware.
Flavor Variations & Add-Ins
- Swap chicken thighs for bone-in pork shoulder for a richer, heartier pot roast variation.
- Add diced potatoes or parsnips for extra bulk and sweetness that balances the savory broth.
- Stir in a splash of balsamic vinegar or Worcestershire sauce before cooking to deepen the flavor.
- Include fresh green beans or peas in the last 30 minutes of cooking for a fresh, crisp veggie touch.
How to Make Crockpot Chicken Thigh Pot Roast
Ingredients You’ll Need:
For The Main Dish:
- 6 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, peeled and quartered
- 4 large carrots, peeled and chopped into chunks
- 8 oz mushrooms, sliced
- 4 cloves garlic, peeled
- 1 cup chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 2-3 sprigs fresh thyme
- 2-3 sprigs fresh rosemary
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, a few minutes to brown the chicken, and then 6 to 7 hours to cook slowly in the crockpot on low. It’s great for a hands-off meal that’s ready when you come home!
Step-by-Step Instructions:
1. Prepare and Brown the Chicken:
Season the chicken thighs with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Place the chicken thighs skin-side down and brown for about 4-5 minutes per side until golden and delicious looking. Set the browned chicken aside.
2. Add Vegetables to the Crockpot:
Place the quartered onions, chopped carrots, sliced mushrooms, and whole garlic cloves into the bottom of your crockpot to form a flavorful base for the pot roast.
3. Mix and Pour Sauce Over:
In a bowl, combine the chicken broth, diced tomatoes with their juice, tomato paste, dried thyme, rosemary, and parsley. Mix well, then pour this mixture over the vegetables in the crockpot.
4. Assemble and Cook:
Arrange the browned chicken thighs on top of the veggies and sauce in the crockpot. Tuck in the fresh thyme and rosemary sprigs on top. Cover the crockpot and cook on low for 6 to 7 hours until the chicken is tender and cooked through.
5. Finish and Serve:
Before serving, remove the fresh herb sprigs. Taste the dish and add more salt or pepper if needed. Sprinkle fresh chopped parsley on top for a lovely finish. This pot roast is wonderful served hot with mashed potatoes, rice, or crusty bread to soak up all the tasty juices.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes, you can use frozen chicken thighs, but be sure to thaw them fully in the fridge overnight before cooking. This helps ensure even cooking and prevents extra moisture in the crockpot.
Can I Make This Crockpot Chicken Pot Roast Ahead of Time?
Absolutely! Prepare the dish as instructed, then refrigerate it overnight. Reheat gently on low heat in the crockpot or on the stove. Flavors often deepen after resting.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. You can also freeze leftovers for up to 2 months—thaw in the fridge overnight before reheating.
Can I Add Other Vegetables to This Pot Roast?
Yes! Feel free to add potatoes, parsnips, or green beans. If adding quick-cooking veggies like green beans, add them during the last 30 minutes of cooking to keep them crisp and fresh.
