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A close-up of slow cooker chicken thighs with red potatoes and carrots nestled together in a black slow cooker insert.

Hearty Crockpot Chicken Thigh Pot Roast

This comforting Crockpot Chicken Thigh Pot Roast delivers tender, fall-apart chicken and savory root vegetables in a rich, herbed gravy, all cooked effortlessly in your slow cooker.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2.5 lbs bone-in, skin-on chicken thighs (about 6-8 thighs)
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
For the Vegetables & Sauce
  • 1 large yellow onion chopped
  • 2 stalks celery chopped into 1-inch pieces
  • 1 lb carrots peeled and cut into 2-inch chunks
  • 1.5 lbs small red or Yukon gold potatoes quartered
  • 4 cloves garlic minced
  • 4 cups low-sodium chicken broth (1 quart)
  • 1 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
For Thickening & Garnish (Optional)
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 0.25 cup fresh parsley chopped, for garnish

Equipment

  • 6-quart Slow Cooker
  • Large Skillet
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

Prepare the Chicken
  1. Pat the chicken thighs dry with paper towels. Season generously all over with salt, black pepper, and smoked paprika.
  2. Heat olive oil in a large skillet over medium-high heat. Once hot, place chicken thighs skin-side down in the skillet. Sear for 4-5 minutes until the skin is golden brown and crispy. Flip and sear for another 2-3 minutes. Remove chicken from the skillet and set aside.
Sauté Aromatics & Deglaze
  1. Add the chopped onion and celery to the same skillet (add a touch more oil if needed). Sauté for 5-7 minutes until the vegetables have softened and started to brown slightly, scraping up any browned bits from the bottom of the pan. Add the minced garlic and sauté for 1 minute until fragrant.
  2. Stir in the tomato paste and cook for 1 minute. Pour in 1/2 cup of the chicken broth, scraping the bottom of the pan with a wooden spoon to deglaze and incorporate all the flavorful browned bits.
Assemble & Cook
  1. Place the carrots and potatoes in the bottom of a 6-quart slow cooker. Arrange the seared chicken thighs on top of the vegetables.
  2. Pour the onion, celery, garlic, and broth mixture from the skillet over the chicken and vegetables. Add the remaining 3.5 cups of chicken broth, Worcestershire sauce, fresh thyme sprigs, and rosemary sprig to the slow cooker. Ensure the vegetables are mostly submerged in the liquid.
  3. Cover and cook on LOW for 7-8 hours or on HIGH for 3.5-4 hours, until the chicken is very tender and easily shreds, and the vegetables are fork-tender.
Finish & Serve
  1. Carefully remove the cooked chicken thighs and herb sprigs from the slow cooker. Discard the skin and bones from the chicken, then shred the meat using two forks.
  2. If you desire a thicker sauce, whisk together the cornstarch and cold water in a small bowl to create a slurry. Turn the slow cooker to HIGH (if not already) or carefully transfer the liquid from the slow cooker to a saucepan. Stir the cornstarch slurry into the liquid and cook, stirring frequently, until the sauce has thickened to your desired consistency (about 10-15 minutes in the slow cooker or 2-3 minutes on the stovetop).
  3. Return the shredded chicken to the slow cooker and stir to combine with the vegetables and thickened sauce.
  4. Serve hot, garnished with fresh chopped parsley.

Notes

For a leaner option, use boneless, skinless chicken thighs. Adjust cooking time slightly if they are much smaller. Feel free to substitute other root vegetables like parsnips or sweet potatoes. Leftovers store well in an airtight container in the refrigerator for up to 3-4 days. This dish also freezes beautifully for up to 3 months.