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crockpot chicken pot roast easy comfort food recipe

Crockpot Chicken Pot Roast Easy Comfort Food Recipe

Delivers pure, heartwarming goodness with minimal effort, making it the perfect weeknight meal solution. This recipe simplifies a classic favorite, ensuring everyone can enjoy a tender, flavorful pot roast without a fuss.
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Prep Time 15 minutes
Cook Time 4 hours
Optional Thickening Time 30 minutes
Total Time 4 hours 15 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 lbs boneless, skinless chicken thighs or breasts boneless thighs are recommended for their tenderness and moisture
  • 1 tablespoon olive oil
  • 1 large yellow onion chopped
  • 3 carrots peeled and cut into 1-inch chunks
  • 2 stalks celery cut into 1-inch chunks
  • 1.5 lbs small red potatoes or Yukon Gold potatoes quartered (no need to peel if skins are clean)
  • 4 cloves garlic minced
  • 1.5 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/4 cup all-purpose flour optional, for thickening the sauce
  • 1/2 cup water optional, if using flour for thickening
  • 1/4 cup fresh parsley chopped, for garnish (optional)

Equipment

  • Slow Cooker
  • Skillet (Optional)
  • Forks
  • Small bowl (optional)

Method
 

  1. Pat the chicken thighs or breasts dry with paper towels. Season the chicken generously on all sides with salt and pepper.
    2-3 lbs boneless, skinless chicken thighs or breasts, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  2. Heat the olive oil in a skillet over medium-high heat. Add the chopped onion and cook until softened and slightly translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. (Optional but Recommended)
    1 tablespoon olive oil, 1 large yellow onion, 4 cloves garlic
  3. Place the chicken thighs or breasts in the bottom of your slow cooker. If you sautéed the onions and garlic, spread them evenly over the chicken. Arrange the chopped carrots, celery, and quartered potatoes around and on top of the chicken.
    2-3 lbs boneless, skinless chicken thighs or breasts, 1 large yellow onion, 4 cloves garlic, 3 carrots, 2 stalks celery, 1.5 lbs small red potatoes or Yukon Gold potatoes
  4. Pour the chicken broth over the ingredients in the slow cooker. Sprinkle the dried thyme, dried rosemary, salt, and pepper evenly over the vegetables and chicken.
    1.5 cups chicken broth, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 3 carrots, 2 stalks celery, 1.5 lbs small red potatoes or Yukon Gold potatoes, 2-3 lbs boneless, skinless chicken thighs or breasts
  5. Cover the slow cooker and cook on the LOW setting for 4-6 hours, or until the chicken is tender and cooked through, and the vegetables are easily pierced with a fork. For chicken breasts, start checking for doneness around 3.5-4 hours to prevent them from drying out.
  6. If you prefer a thicker, gravy-like sauce, remove the chicken and vegetables from the slow cooker into a serving dish. In a small bowl, whisk together the all-purpose flour with the water until smooth. Pour this mixture into the slow cooker, stir, and then cook on HIGH for another 30 minutes to an hour, or until the sauce has thickened.
    1/4 cup all-purpose flour, 1/2 cup water
  7. Once cooked and the sauce is thickened (if desired), gently shred the chicken with two forks directly in the slow cooker, or serve the pieces whole. Spoon the tender vegetables and the flavorful sauce over the chicken. Garnish with fresh chopped parsley if desired.
    1/4 cup fresh parsley

Notes

This recipe is designed for ultimate simplicity. Preparation takes about 15 minutes.