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Crockpot Chicken Thigh Pot Roast

Crockpot chicken thigh pot roast with golden herb broth and tender root vegetables cooked low-and-slow until the chicken hits 165°F. Bone-in, skin-on thighs sit on top of potatoes, carrots, celery, and onion for a rustic, gravy-like finish.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and seasonings
  • 4 bone-in skin-on chicken thighs
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Vegetables
  • 2 Yukon Gold potatoes quartered
  • 3 carrots cut into chunks
  • 2 celery chopped
  • 1 onion quartered
  • 4 garlic smashed
Herb broth and finishing
  • 1.5 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 0.25 tsp black pepper measure used for seasoning; include for accuracy
  • 2 tbsp butter dotted over chicken
  • 0.25 fresh thyme garnish

Equipment

  • 1 Dutch oven

Method
 

Season and prep
  1. Season the chicken thighs with garlic powder, salt, and black pepper, ensuring the surface is evenly coated.
  2. Layer the potatoes, carrots, celery, and onion in the bottom of the slow cooker.
Build the herb broth
  1. Whisk together the chicken broth, tomato paste, and Worcestershire sauce until smooth.
  2. Pour the broth mixture over the vegetables, then add the smashed garlic and dried thyme and dried rosemary.
Cook low and slow
  1. Place the seasoned chicken thighs skin-side up on top of the vegetables and dot butter over each piece.
  2. Cook on low for 7–8 hours, or high for 3.5–4 hours, until the chicken reaches 165°F and the vegetables are tender.
Crisp the skin and serve
  1. Broil the crockpot contents for 3–4 minutes to crisp the chicken skin.
  2. Ladle the broth over everything and garnish with fresh thyme before serving.

Notes

For best flavor, keep the slow cooker lid closed during the first hours so the vegetables stay tender and the broth reduces slightly. Refrigerate leftovers in an airtight container up to 4 days; rewarm gently on the stovetop or microwave. Freezing is not recommended for the best texture of potatoes and chicken skin. For a lower-sodium option, use low-sodium chicken broth and reduce the added salt accordingly.