Grandma’s Crockpot Chicken Pot Roast Step-by-step instructions

Before you start

Before you start, make sure the slow cooker is clean and ready. Pat the chicken thighs dry with paper towels to help them brown later if you choose to sear them (though this recipe does not require it).

Halve the baby potatoes if they are larger than bite-size, and cut the onion into wedges. Measure out the herbs and gravy. Have all the ingredients within reach so you can layer them quickly. No need to preheat the slow cooker; it will heat up gradually.

Instructions

Layer and season

1. 1Arrange the chicken
   Place the chicken thighs in the slow cooker, fanning them around the bottom in a single layer. It's fine if they overlap slightly; they will shrink as they cook.
   Look for The thighs should cover the bottom of the slow cooker in an even layer.
   Tip Pat the chicken dry with paper towels before adding to help the seasoning stick.
2. 2Pile on the vegetables
   Scatter the baby carrots, halved baby potatoes, and onion wedges over the chicken. Spread them out so they are evenly distributed.
   Look for The vegetables should be piled on top of the chicken, filling the slow cooker.
   Tip Keep the potatoes in a single layer if possible for even cooking.
3. 3Season with herbs
   Sprinkle the dried thyme and dried rosemary over the vegetables and chicken. Use your fingers to rub the herbs lightly into the vegetables.
   Look for The herbs should be visible and evenly scattered.
   Tip Crush the dried herbs between your fingers to release their oils.
4. 4Pour over the gravy
   Pour the chicken gravy evenly over the chicken and vegetables. Tilt the slow cooker slightly to distribute the gravy, but do not stir.
   Look for The gravy should coat the top of the ingredients, but not submerge them completely.
   Tip If the gravy is very thick, thin it with a splash of chicken broth.

At the end of this phase, the slow cooker is filled with chicken, vegetables, herbs, and gravy. The ingredients should be arranged evenly, with the chicken on the bottom and vegetables piled on top.

The herbs are scattered, and the gravy coats the surface. The slow cooker is ready to be covered and turned on.

Slow-cook to tender

5. 5Cook low and slow
   Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is tender and cooked through.
   Look for The chicken should be fork-tender and the vegetables soft.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
6. 6Check the chicken
   After the cooking time, check the internal temperature of the thickest part of a thigh with an instant-read thermometer. It should read at least 165°F (74°C).
   Look for The thermometer should read 165°F (74°C) or higher.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the chicken is not done, continue cooking in 15-minute increments.

After several hours, the kitchen smells richly of herbs and chicken. The chicken is visibly cooked and the vegetables are soft. The gravy has darkened slightly and thickened. The chicken should be fork-tender and easily pull apart. Check the internal temperature to confirm it's done.

Rest and serve

7. 7Rest and serve
   Turn off the slow cooker. Let the dish rest for 10 minutes before serving. Use tongs to transfer the chicken and vegetables to a serving platter, and spoon the gravy over the top.
   Look for The chicken should be moist and the vegetables glistening with gravy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Skim any excess fat from the surface of the gravy before serving.

After resting, the chicken and vegetables are plated, with gravy spooned over the top. The chicken is moist and tender, the vegetables are glistening, and the dish looks rustic and inviting. The gravy is thick enough to coat the back of a spoon. Serve immediately.

Common mistakes

One common mistake is lifting the lid too often to check on the food, which lets heat escape and extends cooking time. Another is using boneless, skinless chicken breasts, which can dry out. Stick with thighs for the best texture.

Also, be careful not to overfill the slow cooker—leave some room for the ingredients to cook evenly. Finally, don't skip the resting time; it lets the juices redistribute and makes the meat more tender.

How to tell it’s done

The dish is done when the chicken is fork-tender and the internal temperature in the thickest part of a thigh reaches at least 165°F (74°C). The vegetables should be easily pierced with a fork.

The gravy will have thickened slightly and the herbs will be fragrant. If the chicken is not yet at temperature, continue cooking for 15-minute intervals until it is.

• Poultry: 165°F (74°C) in the thickest part