Slow Cooker Chicken Thigh Pot Roast Recipe Easy and Perfect for Dinner
A comforting slow cooker chicken thigh pot roast with garlic, herbs, and tender vegetables that delivers rich flavor with minimal effort. Perfect for busy weeknights and family dinners.
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high)
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 6 bone-in, skin-on chicken thighs
- 4 large carrots, peeled and cut into 2-inch chunks
- 1.5 pounds baby potatoes (Yukon Gold or red), whole or halved if large
- 1 large onion, sliced thick
- 3 cloves garlic, minced or smashed
- 2 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce (check gluten-free if needed)
- 2 bay leaves
- Salt and pepper to taste
- 1 tablespoon olive oil (optional, for browning)
Instructions
- Pat the chicken thighs dry with paper towels.
- Peel and cut carrots into 2-inch chunks. Slice onions into thick rings. Wash baby potatoes and leave whole or halved if large.
- Optional: Heat olive oil in a large skillet over medium-high heat. Brown chicken thighs skin side down until golden, about 5 minutes per side. Remove and set aside.
- Optional: In the same skillet, sauté onions and carrots for 3-4 minutes until they start to soften.
- Place browned chicken thighs in the bottom of the slow cooker. Add sautéed vegetables and baby potatoes on top.
- In a small bowl, whisk together chicken broth, tomato paste, thyme, rosemary, oregano, Worcestershire sauce, garlic, salt, and pepper.
- Pour the sauce evenly over the chicken and vegetables. Add bay leaves.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is tender and vegetables are soft but not mushy.
- Remove bay leaves before serving. Adjust seasoning if needed and spoon sauce over the dish.
- Optional: To thicken sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into slow cooker during last 15 minutes of cooking.
Notes
Browning the chicken and sautéing vegetables before slow cooking adds depth of flavor but is optional. Use bone-in, skin-on thighs for best moisture and flavor. Adjust salt at the end as slow cooking intensifies flavors. Fresh herbs can be added in the last hour for brightness. To thicken sauce, use a cornstarch slurry in the last 15 minutes. For low-carb, substitute potatoes with turnips or cauliflower. Can be cooked in a Dutch oven at 325°F for about 2 hours as an alternative method.
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 20
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 3
- Protein: 28
Keywords: slow cooker, chicken thigh, pot roast, easy dinner, comfort food, one-pot meal, family-friendly, slow cooker recipe