Crockpot Chicken Thigh Pot Roast

why make this recipe

This crockpot dish is easy and slow-cooked. It uses simple ingredients and little work. The chicken stays moist. The vegetables soak up good flavor. You can set the crockpot and go. It makes a warm, home-style meal.

introduction

This recipe guides you to a simple pot roast made with chicken thighs and mixed vegetables. It cooks slowly and needs little hands-on time. For another easy, hearty bake you might like to try buffalo chicken roasted potato bake which also pairs well with simple sides.

how to make Crockpot Chicken Thigh Pot Roast

Wash and trim the chicken thighs. Chop the vegetables into even pieces. Layer the chicken in the crockpot, then add the vegetables. Pour the broth and sprinkle the herbs and garlic. Cover and cook low for 6–8 hours or high for 4–5 hours. Check the chicken for doneness and serve with the vegetables and broth.

Ingredients :

4 chicken thighs, 4 cups of mixed vegetables (carrots, potatoes, onions, celery), 2 cups of chicken broth, 2 cloves of garlic (minced), 1 teaspoon of dried thyme, 1 teaspoon of rosemary, Salt and pepper to taste

Directions :

1. Place the chicken thighs in the bottom of the crockpot.
2. Add the mixed vegetables on top of the chicken.
3. Pour the chicken broth over the ingredients.
4. Sprinkle the minced garlic, thyme, rosemary, salt, and pepper over the top.
5. Cover the crockpot and cook on low for 6-8 hours or high for 4-5 hours until the chicken is tender and cooked through.
6. Serve warm with the vegetables and broth.

how to serve Crockpot Chicken Thigh Pot Roast

Serve the chicken thighs with the cooked vegetables and spoon some broth over the plate. Offer crusty bread or rice on the side to soak up the juices. Garnish with fresh parsley if you like.

how to store Crockpot Chicken Thigh Pot Roast

Let the dish cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.

tips to make Crockpot Chicken Thigh Pot Roast

• Use bone-in thighs for more flavor and moist meat.
• Cut vegetables in similar sizes so they cook evenly.
• Do not lift the lid while cooking; it slows down the heat.
• Taste the broth at the end and add salt or pepper if needed.
• If you want a thicker sauce, remove some broth and simmer it on the stove to reduce.

variation (if any)

• Add a bay leaf or a splash of white wine for extra flavor.
• Swap rosemary and thyme for Italian seasoning.
• Use boneless thighs and reduce cook time slightly.
• Add parsnips or turnips with the other vegetables.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes, but breasts can dry out more easily. Check them earlier and use a lower cook time.

Q: Can I use frozen vegetables?
A: Yes, but reduce any added liquid and check doneness, as frozen veg can release water.

Q: Do I need to brown the chicken first?
A: No. Browning adds color and flavor but is not required. The dish will still taste good without it.

Q: How do I tell when the chicken is done?
A: The chicken is done when it reaches 165°F (74°C) internally and the meat is no longer pink. It should be tender.

Q: Can I double the recipe for a larger crowd?
A: Yes, but make sure your crockpot is not overfilled. Cook times may increase slightly.

Crockpot Chicken Thigh Pot Roast

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 360 minutes
• Total Time: 375 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten-Free

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Description

A simple, slow-cooked chicken thigh pot roast with mixed vegetables, perfect for a warm home-style meal.

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Ingredients

Scale 1x2x3x

• 4 chicken thighs
• 4 cups mixed vegetables (carrots, potatoes, onions, celery)
• 2 cups chicken broth
• 2 cloves garlic (minced)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

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Instructions

1. Wash and trim the chicken thighs.
2. Chop the vegetables into even pieces.
3. Layer the chicken in the crockpot, then add the vegetables.
4. Pour the broth and sprinkle the herbs and garlic.
5. Cover and cook on low for 6-8 hours or high for 4-5 hours.
6. Check the chicken for doneness and serve with the vegetables and broth.

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Notes

For more flavor, use bone-in thighs. Cut vegetables uniformly for even cooking. Avoid lifting the lid during cooking.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 4g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 75mg