Description
A comforting and hearty Crockpot Chicken Thigh Pot Roast featuring tender seared chicken thighs slow-cooked with vegetables and a flavorful herb-infused braising liquid, finished with a rich homemade gravy. Perfect for an effortless one-pot meal with the option for crispier skin using the broiler.
Ingredients
Scale
Chicken and Seasoning
- 2 lb (about 6–8 pieces) bone-in, skin-on chicken thighs, trimmed of excess fat
- 1 ½ tsp kosher salt, divided (or 1 tsp fine sea salt)
- ¾ tsp freshly ground black pepper, divided
- 2 tbsp olive oil or neutral cooking oil
- ½ tsp garlic powder (optional)
- ½ tsp onion powder (optional)
- 1 tsp smoked or sweet paprika
Vegetables
- 4 medium carrots, peeled and cut into 1½-inch chunks on a bias
- 3 medium gold or red potatoes, cut into 1½-inch chunks (skin on optional)
- 2 stalks celery, cut into 1-inch pieces
- 1 medium yellow onion, cut into thick wedges
- 4 cloves garlic, smashed
Braising Liquid and Flavorings
- 1 ½ cups low-sodium chicken broth
- ½ cup dry white wine (or extra chicken broth)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp dried thyme (or 3 fresh thyme leaves)
- 1 tsp dried rosemary, lightly crushed (or 3 fresh chopped rosemary)
- 1 bay leaf
Finishing and Garnish
- 2 tbsp unsalted butter, softened
- 2 tbsp all-purpose flour
- 2 tbsp chopped fresh parsley, for garnish
- Lemon wedges, for serving (optional)
Instructions
- Season the chicken: Pat the chicken thighs very dry with paper towels to help them brown. Sprinkle both sides with about 1 tsp salt and ½ tsp black pepper. Let them sit at room temperature while you prep the vegetables, about 10–15 minutes.
- Prep the vegetables: Peel and cut the carrots into large chunks, cut potatoes into similar sizes for even cooking, slice celery, cut onion into thick wedges, and smash the garlic cloves to release flavor.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down in a single layer, searing 4–5 minutes until skin is deep golden brown and crisp. Flip and sear the other side 2–3 minutes. Transfer to a plate; chicken need not be cooked through.
- Build the flavor base: Lower heat to medium. If excess fat exceeds 2 tablespoons, spoon some off, but keep browned bits. Add onion wedges and celery, sauté 3–4 minutes scraping browned bits. Add smashed garlic, cooking 30–60 seconds until fragrant.
- Deglaze the pan: Pour in white wine (or extra broth). Use a wooden spoon to scrape brown bits from pan. Simmer 2–3 minutes to reduce slightly. Turn off heat.
- Assemble the crockpot base: Place carrots and potatoes evenly in slow cooker. Sprinkle with remaining ½ tsp salt and ¼ tsp pepper. Spoon sautéed onion, celery, garlic, and deglazing liquid over vegetables.
- Make the braising liquid: In a bowl, whisk chicken broth, tomato paste, Worcestershire sauce, Dijon mustard, thyme, rosemary, bay leaf, paprika, garlic powder, and onion powder until tomato paste dissolves.
- Add liquid to slow cooker: Pour seasoned broth over vegetables. Gently toss or press so vegetables nestle in liquid, ensuring some liquid covers bottom for even cooking.
- Add the chicken: Arrange seared chicken thighs skin-side up on vegetables. Skin above liquid helps keep it flavorful and less soggy.
- Slow cook: Cover slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is very tender and pulls from bone; vegetables should be soft but hold shape.
- Make a quick gravy thickener: About 15 minutes before serving, mash softened butter with flour in a small bowl until smooth paste (beurre manié) to thicken juices without lumps.
- Finish the sauce: Carefully remove chicken and tent with foil to keep warm. Remove bay leaf. Stir butter-flour paste into cooking liquid and vegetables. Cover and cook on HIGH 10–15 minutes, stirring occasionally, until sauce thickens into light gravy.
- Optional skin refresh (for crisper skin): Preheat oven broiler to high. Place chicken skin-side up on foil-lined baking sheet. Broil 3–5 minutes until skin crisps and browns, watching closely to avoid burning.
- Adjust seasoning: Taste gravy and vegetables; add salt and pepper as needed. Optionally, squeeze fresh lemon juice for brightness.
- Serve: Spoon vegetables and gravy into bowls or plates. Top with chicken thighs. Garnish with chopped parsley. Serve with extra gravy and optional lemon wedges.
Notes
- Patting chicken dry is essential for crisp, browned skin.
- Searing chicken before slow cooking develops deeper flavor and color.
- Keeping chicken skin above liquid prevents sogginess.
- Use low-sodium broth and adjust seasoning at the end for best flavor control.
- Broiling at the end crisps skin but is optional.
- Vegetables should be cut into uniform sizes to cook evenly.
- Beurre manié helps thicken the sauce without lumps, but can be omitted for a thinner broth.
- Dry white wine adds depth; substitute with broth if avoiding alcohol.
