Delicious Crockpot Chicken Pot Roast Recipe for Easy Dinners
This Crockpot Chicken Pot Roast is a warm and comforting meal that simmers all day, filling your home with delightful aromas. It’s an easy, hassle-free dish perfect for busy weeknights or special occasions.
- Prep Time: 15 mins
- Cook Time: 6-8 hours
- Total Time: 55 minute
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 1 whole chicken or bone-in chicken thighs
- 2–3 carrots, diced
- 2–3 potatoes, diced
- 2–3 celery stalks, diced
- Chicken broth (homemade or store-bought)
- Fresh thyme
- Fresh rosemary
- 1 yellow onion, chopped
- Salt
- Pepper
- Olive oil (optional)
- Garlic powder (optional)
- Paprika (optional)
- Parsnips or sweet potatoes (optional substitutions)
Instructions
- Prepare the Chicken: If you’re using a whole chicken, make sure to remove any giblets from the cavity. Pat the chicken dry with paper towels for better seasoning adherence.
- Season the Chicken: Generously sprinkle salt and pepper all over the chicken. You can also rub some olive oil to help the seasoning stick and to achieve a lovely golden color.
- Chop the Vegetables: Dice the carrots, potatoes, and celery into bite-sized pieces. If using any alternative vegetables, chop them similarly for even cooking.
- Layer in the Crockpot: Place the chopped vegetables at the bottom of the crockpot. Arrange the seasoned chicken on top of the vegetables.
- Add Broth and Herbs: Pour the chicken broth over the chicken and scatter the fresh herbs on top. This will infuse the chicken and vegetables with flavor as they cook.
- Cook: Cover the crockpot and set it to low for 6-8 hours or high for 4-5 hours. The longer it cooks, the more tender and flavorful it becomes.
- Check for Doneness: When the chicken reaches an internal temperature of 165°F, it’s done! Use a meat thermometer for accuracy.
- Serve: Carefully remove the chicken and let it rest for a few minutes. Shred the chicken or serve it whole, alongside the cooked vegetables and broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Layer tougher vegetables on the bottom for even cooking. For thicker gravy, add a cornstarch slurry during the last 30 minutes. Experiment with flavors by adding lemon juice or Dijon mustard. You can also add peas or green beans in the last hour of cooking.