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Crockpot Chicken Thigh Pot Roast

Crockpot chicken thigh pot roast with bone-in, skin-on chicken and tender root vegetables simmered in a golden herb broth. Slow-cooked until the chicken hits 165°F, then quickly broiled for crisp, crackly skin.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Season the chicken
  1. Season bone-in skin-on chicken thighs with garlic powder, salt, and black pepper so the surface is evenly coated.
Layer vegetables
  1. Layer Yukon Gold potatoes, carrots, celery, and onion in the bottom of the slow cooker for an even base.
Make the herb broth
  1. Whisk chicken broth, tomato paste, and Worcestershire sauce, then pour over the vegetables and add smashed garlic and dried thyme and dried rosemary.
Top and dot with butter
  1. Place seasoned bone-in skin-on chicken thighs skin-side up on top of the vegetables and dot butter over each piece.
Slow cook until done
  1. Cook on LOW for 7–8 hours or HIGH for 3.5–4 hours, until chicken reaches 165°F and vegetables are tender.
Broil for crisp skin
  1. Broil for 3–4 minutes to crisp the chicken skin before serving.
Finish and serve
  1. Ladle the broth over everything and garnish with fresh thyme.

Notes

For best flavor, let the slow cooker heat fully before starting the timing, and avoid lifting the lid during the final hour. Store leftovers in the refrigerator up to 3 days; reheat gently until hot. Freezing is not recommended because the chicken skin may soften, but the vegetables and broth can be reheated after thawing. If you want a lower-sodium version, use low-sodium chicken broth and reduce added salt accordingly.