Delicious Crockpot Chicken Thigh Pot Roast Recipe
If you love comfort food, this Delicious Crockpot Chicken Thigh Pot Roast Recipe is perfect for you.
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 tablespoon olive oil
- 3 carrots chopped
- 3 medium potatoes cut into chunks
- 1 onion sliced
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- Salt to taste
- 1 tablespoon chopped fresh parsley for garnish
Instructions
Prepare the Chicken
- Pat chicken thighs dry with paper towels. Season both sides with salt and pepper evenly.
Sear the Chicken
- Heat olive oil in skillet. Sear chicken skin side down until golden brown and crispy.
Flip and Brown
- Turn chicken over and cook for three more minutes. Remove from heat and set aside.
Prepare Vegetables
- Chop carrots, potatoes and onion into large chunks for even slow cooking.
Add Vegetables to Crockpot
- Place chopped vegetables at the bottom of the slow cooker evenly.
Add Garlic and Herbs
- Sprinkle minced garlic, thyme, and rosemary over vegetables for flavor.
Add Chicken
- Place seared chicken thighs on top of vegetables, skin side up.
Pour Broth
- Pour chicken broth around the sides carefully without washing seasoning away.
Cover and Cook
- Cover crockpot and cook on low for six hours until chicken becomes tender.
Check Tenderness
- Chicken should easily pull apart with fork. Vegetables must be soft and cooked.
Rest Before Serving
- Turn off crockpot. Let pot roast rest for ten minutes before serving.
Garnish and Serve
- Sprinkle fresh parsley on top. Serve hot with vegetables and broth spooned over.
Notes
- Remove skin before serving for lighter meal.
- Add mushrooms for extra earthy flavor.
- Use sweet potatoes instead of regular potatoes.
- Add a splash of lemon juice before serving for brightness.
- Thicken broth with cornstarch slurry for gravy texture.
- Use boneless thighs if preferred, but reduce cooking time slightly.