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Crockpot Chicken Thigh Pot Roast

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This cozy crockpot chicken thigh pot roast is packed with juicy chicken, hearty potatoes, carrots, and fresh herbs, simmered to perfection for an easy, comforting fall dinner. It’s a family favorite that’s simple to prepare and perfect for chilly evenings.

Ingredients

Scale
  • 2.5 lbs bone-in chicken thighs, skin removed
  • 4 medium russet or Yukon Gold potatoes, peeled and cut into chunks
  • 4 large carrots, peeled and cut into thick rounds
  • 2 celery stalks, chopped
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 bay leaf
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon black pepper (or to taste)
  • 2 tablespoons olive oil (optional, for browning chicken)
  • 1 cup frozen peas

Instructions

  1. Peel and chop the potatoes, carrots, and celery into chunky pieces. Dice the onion and set aside.
  2. Remove skin from chicken thighs if needed and trim excess fat. Pat dry and season both sides with salt and pepper.
  3. Optional: Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 2-3 minutes per side until lightly golden.
  4. Layer potatoes, carrots, celery, and onion on the bottom of the crockpot. Top with seasoned chicken thighs.
  5. Sprinkle minced garlic, thyme, and bay leaf over the ingredients. In a bowl, whisk together chicken broth, Dijon mustard, and Worcestershire sauce, then pour over chicken and veggies.
  6. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is fork-tender and veggies are soft but not mushy.
  7. About 30 minutes before serving, stir in frozen peas. Taste and adjust seasoning if needed.
  8. Remove bay leaf and thyme stems. Serve chicken thighs and veggies with broth ladled over each portion.

Notes

Check your crockpot after 5 hours on LOW if it runs hot to avoid mushy veggies. For thicker gravy, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water during the last 30 minutes. Chop veggies the night before for easier morning assembly. Taste and adjust seasoning before serving. Remove bay leaf before storing leftovers.

Nutrition

Keywords: crockpot chicken, chicken thigh pot roast, slow cooker, fall dinner, comfort food, easy chicken recipe, gluten-free, dairy-free, meal prep, family dinner

Find it online: https://avabake.com/crockpot-chicken-thigh-pot-roast-recipe-for-easy-cozy-fall-dinners/