Go Back
Crockpot Chicken Thigh Pot Roast taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Crock Pot Chicken Pot Roast

All the flavors and things you love about an easy pot roast recipe, but with chicken instead of beef.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 people
Calories 267 kcal

Equipment

  • 1 Crock Pot 5-6 quart slow cooker

Ingredients
  

Main ingredients

  • 1 large yellow onion halved and sliced
  • 3 whole carrots cut into 2-inch pieces
  • 4 stalks celery cut into 2-inch pieces
  • 8 oz Baby Bella mushrooms sliced
  • 4 cloves garlic minced
  • 1.5 pounds boneless skinless chicken thighs breasts can be used
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon paprika
  • 1 teaspoon dried parsley optional
  • 1 ounce pot roast seasoning mix
  • 2 cups low sodium beef or chicken broth
  • 2 teaspoons Worcestershire sauce
  • 2 sprigs rosemary
  • 1 dried bay leaf
  • 4 Tablespoons unsalted butter sliced
  • 2 Tablespoons cornstarch optional, to thicken

Instructions
 

Instructions

  • First you drop the halved onions, carrots, and celery into the crock pot base. Layering is kinda key here so veggies start getting nice and soft.
  • If you’re going fancy, throw sliced mushrooms on top of all them veggies. It adds a rich earthiness you won’t regret.
  • Then just sprinkle minced garlic all over, giving that flavor a chance to spread out evenly.
  • Season your chicken thighs real good. Salt, pepper, paprika, and a little dried parsley if you’re feelin’ it. Lay the chicken right on top of the veggies.
  • Pop the lid on secure that sealing ring and set your cooker to low for 6-7 hours or high for 3-4 until chicken’s tender and cooked through.
  • When it’s done, take two forks and shred that chicken right in the pot mixing it well with the tasty veggies before you dig in.

Notes

Serve chicken pot roast and vegetables over mashed potatoes with gravy on top. Enjoy.