Description
A comforting and easy-to-prepare crockpot chicken thigh pot roast with herbs and root vegetables, perfect for cozy fall dinners.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 3 medium carrots, peeled and cut into chunks
- 1.5 pounds baby potatoes, halved (red or Yukon gold)
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 2 cups (480 ml) low sodium chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- Salt and freshly cracked black pepper, to taste
- 2 tablespoons olive oil (optional, for browning chicken)
Instructions
- Peel and chop carrots into 2-inch chunks. Halve baby potatoes if large. Slice onion into rings or half-rings. Mince garlic cloves finely.
- Optional: Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt, pepper, and smoked paprika. Place skin-side down and cook for 4-5 minutes until skin is golden and crisp. Flip and brown the other side for 3-4 minutes.
- Spread chopped carrots, halved potatoes, and sliced onions evenly at the bottom of the crockpot. Sprinkle minced garlic over the top.
- Stir tomato paste into chicken broth until smooth. Pour mixture over the vegetables. Sprinkle dried thyme and rosemary evenly over everything. Season lightly with salt and pepper.
- Arrange browned chicken thighs skin-side up over the vegetables and broth.
- Cover crockpot and cook on low for 6 hours. During the last hour, check if chicken is tender and vegetables are fork-tender. Remove lid for last 30 minutes if you prefer a thicker sauce.
- Before serving, taste broth and adjust seasoning with salt or pepper if needed. Optionally, sprinkle chopped parsley or squeeze lemon juice over the top.
Notes
Browning the chicken before slow cooking adds flavor and texture but is optional. You can substitute baby potatoes with sweet potatoes or other root vegetables. For thicker sauce, cook uncovered for 30 minutes at the end or add a cornstarch slurry. Leftovers store well refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 350
- Fat: 18
- Carbohydrates: 20
- Protein: 30
Keywords: crockpot chicken, chicken pot roast, slow cooker recipe, fall dinner, comfort food, chicken thighs, root vegetables