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Crockpot Chicken Thigh Pot Roast

Crockpot chicken thigh pot roast with bone-in, skin-on chicken thighs cooked low-and-slow in a golden herb broth over tender root vegetables. After simmering until the chicken reaches 165°F, broil briefly for crispier skin and finish with fresh thyme.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken and vegetables
  • 4 bone-in skin-on chicken thighs
  • 2 medium Yukon Gold potatoes, quartered
  • 3 large carrots, cut into chunks
  • 2 stalks celery, chopped
  • 1 large onion, quartered
  • 4 cloves garlic, smashed
Broth and seasonings
  • 1.5 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp butter
  • 1 fresh thyme for garnish

Equipment

  • 1 slow cooker

Method
 

Season and prep
  1. Season the bone-in skin-on chicken thighs with garlic powder, salt, and black pepper, making sure each piece is coated. Set them aside while you prep the vegetables.
  2. Layer the quartered Yukon Gold potatoes, chopped celery, carrot chunks, and quartered onion in the bottom of the slow cooker in an even layer. This helps everything cook to the same tenderness.
  3. Whisk the chicken broth, tomato paste, and Worcestershire sauce until the tomato paste loosens, then pour it over the vegetables. Add the smashed garlic and dried thyme and dried rosemary over the top.
  4. Place the seasoned chicken thighs skin-side up on top of the vegetables, spacing them so they sit above the broth. Dot the butter over each piece for richer flavor.
Slow cook and finish
  1. Cook on low for 7–8 hours, or high for 3.5–4 hours, until the chicken reaches 165°F and the vegetables are tender. Cover the slow cooker during cooking and do not stir.
  2. Broil the slow cooker lid or uncovered chicken under high heat for 3–4 minutes to crisp the skin before serving. Watch closely so the skin turns golden instead of dark.
  3. Ladle the broth over the chicken and vegetables, coating everything for a glossy finish. Garnish with fresh thyme right before serving.

Notes

Pro tip: Keep the chicken skin facing up during the slow cook so it crisps best after broiling. Refrigerate leftovers in a sealed container up to 3 days; reheat gently in the microwave or on the stovetop until hot. Freezing is yes—freeze up to 2 months, then thaw overnight in the fridge and reheat thoroughly. For a lighter option, use reduced-fat butter and swap a low-sodium chicken broth to cut sodium.