Grandma’s Crockpot Chicken Pot Roast Tips, FAQ & printable recipe

Tips for success

For the most flavorful results, choose quality chicken thighs from a trusted source. Bone-in, skinless thighs are ideal, but if you only have skin-on, you can remove the skin before cooking.

If you have time, searing the chicken in a hot skillet before adding to the slow cooker adds a deeper color and flavor, though this recipe does not require it.

Feel free to adjust the herbs to your taste. Thyme and rosemary are classic with chicken, but you can add a bay leaf or a pinch of sage.

The gravy can be made from scratch or store-bought; if using store-bought, taste it first and adjust the salt. This recipe is forgiving, so make it your own.

Variations

• Add mushrooms: Add 8 oz sliced cremini mushrooms along with the other vegetables for an earthy depth. They will release liquid and blend into the gravy beautifully.
• Use turkey thighs: Substitute turkey thighs for chicken. They are larger, so increase the cooking time to 7–8 hours on LOW and check for the same internal temperature.
• Make it gluten-free: Use a gluten-free chicken gravy and ensure the herbs are certified gluten-free. The rest of the ingredients are naturally gluten-free.
• Add a splash of wine: Replace 1/4 cup of the gravy with dry white wine for a brighter flavor. Add it with the gravy and stir gently.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a little broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of chicken broth if the gravy has thickened too much.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even more delicious the next day.

Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the gravy.

This dish can be assembled the night before. Layer the chicken and vegetables in the slow cooker insert, cover, and refrigerate. In the morning, add the herbs and gravy, then start cooking. You may need to add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve this pot roast straight from the slow cooker for a casual family dinner. A side of crusty bread or buttered noodles is perfect for soaking up the extra gravy. A simple green salad with a light vinaigrette balances the richness.

For a more formal presentation, transfer the chicken and vegetables to a large platter and spoon the gravy over the top.

Garnish with a sprinkle of fresh parsley if you like, though the video does not show it. This dish pairs well with mashed potatoes or rice to catch every drop of the savory sauce.

Frequently asked questions

Recipe card

Grandma's Crockpot Chicken Pot Roast

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 1/2 lb bone-in, skinless chicken thighs
• 1 lb baby carrots
• 1 1/2 lb halved baby potatoes
• 1 medium onion, cut into wedges
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 1/2 cups chicken gravy

Instructions

1. 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.
2. Scatter the baby carrots, halved baby potatoes, and onion wedges over the chicken. Spread them out so they are evenly distributed.
3. Sprinkle the dried thyme and dried rosemary over the vegetables and chicken. Use your fingers to rub the herbs lightly into the vegetables.
4. Pour the chicken gravy evenly over the chicken and vegetables. Tilt the slow cooker slightly to distribute the gravy, but do not stir.
5. 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.
6. 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).
7. 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.

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

28 g

Fat

18 g

Fiber

4 g

Sugar

6 g

Sodium

720 mg

Automatic estimate from the ingredient list, not laboratory-verified.