Crockpot Chicken Thigh Pot Roast
A comforting and easy crockpot pot roast made with chicken thighs, carrots, and potatoes, perfect for a cozy meal any day of the week.
Ingredients
Main Ingredients
- 4 pieces chicken thighs Can use boneless thighs for faster cooking.
- 4 pieces carrots, chopped Feel free to swap with parsnips if preferred.
- 3 pieces potatoes, cubed Baby potatoes can be used as an alternative.
- 1 piece onion, chopped
- 4 cups chicken broth
- 2 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste Taste and adjust seasoning as needed.
Instructions
Preparation
- Place the chicken thighs at the bottom of the crockpot.
- Add the chopped carrots, potatoes, and onion on top of the chicken.
- In a separate bowl, mix the chicken broth, minced garlic, thyme, rosemary, salt, and pepper. Pour this mixture over the chicken and vegetables in the crockpot.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is tender and fully cooked.
- Serve hot and enjoy your hearty meal.
Notes
This recipe is forgiving; don’t open the lid unnecessarily. For an extra depth of flavor, taste the broth at the end and add a splash of acid or a pat of butter if it's bland.