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Crockpot Chicken Pot Roast

Easy Slow Cooker Chicken Pot Roast with Veggies

Melena
This easy slow cooker chicken pot roast with veggies is a hearty, one-pot comfort meal. With tender fall-apart chicken, flavorful vegetables, and a savory broth, it is the perfect recipe for busy weeknights or cozy weekend dinners.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dinner
Cuisine American
Servings 6 servings

Ingredients
  

  • Main Ingredients:
  • 1 whole chicken or 3 to 4 lbs bone-in chicken pieces
  • 1 ½ pounds baby potatoes or Yukon gold potatoes
  • 3 to 4 carrots cut into chunks
  • 3 celery stalks chopped
  • 1 large onion quartered
  • 4 garlic cloves smashed
  • Flavor Boosters:
  • 2 cups chicken broth low-sodium
  • 2 tablespoons olive oil or butter
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme or 3 sprigs fresh
  • 1 teaspoon dried rosemary or 2 sprigs fresh
  • 2 tablespoons fresh parsley chopped (for garnish)
  • Optional Add-Ins:
  • 8 ounces mushrooms halved
  • 1 lemon cut into wedges
  • Cornstarch slurry 2 tablespoons cornstarch + 2 tablespoons water if a thicker gravy is desired

Instructions
 

  • Prep Ingredients:
  • Chop vegetables into large chunks. Pat chicken dry and season generously with salt, pepper, and paprika.
  • Brown the Chicken (Optional):
  • Sear chicken in a hot skillet with a little oil until golden on all sides for extra flavor.
  • Layer in the Slow Cooker:
  • Place vegetables at the bottom. Add garlic and herbs. Set chicken on top. Pour in chicken broth.
  • Cook:
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until chicken is tender and cooked through.
  • Finish:
  • Carefully remove chicken and vegetables. Strain broth and thicken with cornstarch slurry if desired. Garnish with parsley before serving.

Notes

• A 3 to 4 lb chicken fits most slow cookers perfectly.
• Keep vegetable chunks large to prevent them from turning mushy.
• For crispier chicken skin, broil the chicken for a few minutes after cooking.
• Fresh herbs enhance flavor more than dried.
• Leftovers can be shredded and served over rice or mashed potatoes.