This recipe is like a warm hug in a bowl. It’s hearty, rich, and packed with flavor—but the best part?
You just toss everything into the crockpot and let it do the work. The chicken thighs turn out fall-apart tender, and the veggies soak up all that good, savory broth.
It smells amazing while it’s cooking and tastes even better.
Why I Love This Recipe
I’ve made this chicken thigh pot roast more times than I can count. It’s the kind of meal I throw together when I want something comforting without babysitting the stove. I remember the first time I made it, it was a rainy Sunday—I threw everything in the crockpot before going for a walk, and came home to the most incredible smell. It was the easiest meal I’d made in weeks, and it felt like I’d worked all day on it.
- It’s a true set-it-and-forget-it dish
- Chicken thighs stay juicy and flavorful
- Makes the house smell amazing
- Leftovers are even better the next day
What You’ll Need
- 2 lbs boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 4 medium carrots, peeled and cut into thick chunks
- 4 red potatoes, scrubbed and quartered
- 1 onion, peeled and cut into thick slices
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 ½ cups low-sodium chicken broth
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (if using cornstarch slurry)
Pro Tips
- Sear the chicken thighs in olive oil before putting them in the crockpot—it adds so much flavor
- Cut the veggies into larger chunks so they don’t turn to mush
- Tomato paste adds richness to the broth—don’t skip it!
- Add the garlic after the onion when sautéing, so it doesn’t burn
- If you like a thicker sauce, mix cornstarch and water at the end to thicken the broth
Tools Required
- 1 large skillet (for searing)
- 1 crockpot (black oval-shaped, at least 6-quart)
- Cutting board and sharp knife
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Small bowl (for cornstarch slurry, optional)
Substitutions and Variations
- Swap chicken thighs for bone-in chicken if preferred (just remove bones later)
- Use sweet potatoes instead of red potatoes
- Add celery for extra veggie flavor
- Add a splash of balsamic vinegar for depth
- Use fresh herbs instead of dried if you have them
Make Ahead Tips
- You can prep everything the night before—chop veggies, measure seasonings, even sear the chicken
- Store all prepped ingredients in an airtight container or zip-top bag in the fridge, then dump in the crockpot in the morning
Servings & Cook Time
Servings: 6
Cook Time: 7 hours on LOW or 4 hours on HIGH
Recipe + Instructions
Step 1: Sear the Chicken Thighs
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear 2 lbs of boneless, skinless chicken thighs (no need to cook through), about 2 minutes per side, just until golden brown.
Step 2: Add Veggies to Crockpot
Add 4 chunked carrots, 4 quartered red potatoes, and 1 thick-sliced onion to the bottom of the crockpot.
Step 3: Layer the Chicken on Top
Place the seared chicken thighs on top of the veggies in the crockpot.
Step 4: Add Garlic and Tomato Paste
Sprinkle in 3 minced garlic cloves, then dollop 2 tablespoons tomato paste over the chicken.
Step 5: Season Everything
Sprinkle 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon salt, and ½ teaspoon black pepper evenly over the mixture.
Step 6: Pour in the Broth
Pour 2½ cups low-sodium chicken broth over everything in the crockpot.
Step 7: Cook
Cover and cook on LOW for 7 hours or HIGH for 4 hours, until the chicken is tender and falling apart.
Step 8: Optional – Thicken the Broth
If you like a thicker broth, stir together 1 tablespoon cornstarch and 1 tablespoon water. Add to crockpot in last 30 minutes and stir gently.
Step 9: Shred and Serve
Gently shred the chicken with two forks right in the crockpot. Stir everything together and serve hot in a bowl.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat on the stove or microwave until hot
- Freeze in freezer-safe bags for up to 3 months
Nutrition Info (per serving, approx.)
- Calories: 320
- Protein: 28g
- Carbs: 22g
- Fat: 14g
- Fiber: 4g
- Sugar: 4g
Why This Recipe Works (Quick Science)
- Dark meat stays juicy: Chicken thighs are fattier and don’t dry out like breasts
- Low and slow = flavor: Long cook time lets everything meld together
- Searing = depth: Browning the chicken builds umami and a richer taste
- Starch = natural thickener: Potatoes break down a little and thicken the broth slightly
Common Mistakes
- Skipping the sear: It really deepens flavor—don’t skip it
- Cutting veggies too small: They’ll get mushy
- Using too much broth: Stick to the amount listed or it’ll be soupy
- Over-stirring: Let it cook undisturbed until shredding time
What to Serve With
- Crusty bread or dinner rolls
- A light side salad with vinaigrette
- Roasted green beans or steamed peas
- Rice or egg noodles to soak up extra broth
FAQ
Can I use chicken breast instead of thighs?
You can, but they may turn out dry. Thighs are best for slow cooking.
Can I make it in advance?
Yes, you can prep all the ingredients ahead and keep them in the fridge overnight.
What if I want it spicier?
Add red pepper flakes or a chopped jalapeño for some heat.
Can I double the recipe?
If your crockpot is big enough—yes! Just don’t overflow it.
Final Thoughts
This crockpot chicken thigh pot roast is comfort food without the fuss. It’s one of those cozy meals that you’ll come back to again and again. If you make it, I’d love to hear how it turned out—drop a comment and let me know what you think or if you have any questions!