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Crockpot Chicken Thigh Pot Roast

A comforting and hearty dish prepared in a slow cooker, featuring tender chicken thighs and a medley of vegetables in savory broth.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs, preferably skinless
  • 2 cups vegetables (carrots, potatoes, onions) Chopped into chunks
  • 1 cup chicken broth
  • 2 cloves garlic, minced
Seasonings
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 tablespoons olive oil For searing the chicken

Method
 

Preparation
  1. Begin by washing and chopping your vegetables into chunks.
  2. In a bowl, combine the salt, black pepper, and thyme. Rub this spice mix all over the chicken thighs.
  3. In a skillet over medium heat, add the olive oil. Once it’s hot, sear each chicken thigh for 3-4 minutes on each side until golden brown.
Cooking
  1. Place the chopped vegetables at the bottom of your slow cooker.
  2. Lay the seared chicken thighs on top and sprinkle the minced garlic over everything.
  3. Pour the chicken broth gently into the slow cooker without stirring.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  5. Once cooked through, serve your chicken and vegetables hot, possibly garnished with fresh herbs.

Notes

Stir frying the chicken is optional but adds flavor. Avoid opening the lid of the slow cooker often to maintain heat. Refrigerate leftovers for up to 4 days, and freeze for up to 3 months. Reheat by adding a splash of broth or water if necessary.