Description
A comforting chicken pot roast cooked in a slow cooker with tender chicken and vibrant vegetables.
Ingredients
Scale
- 4 bone-in chicken thighs, skin-on
- 4 medium potatoes, chopped
- 3 carrots, sliced
- 1 onion, quartered
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions
- Prep the ingredients: Begin by cleaning and chopping the potatoes, carrots, and onion. Set them aside.
- Sear the chicken (optional): In a skillet over medium heat, sear the chicken thighs skin-side down until golden, about 5 minutes.
- Layer the vegetables: In your slow cooker, add the chopped potatoes, carrots, and onion. Arrange the garlic on top.
- Add the chicken: Place the seared (or raw) chicken thighs on top of the veggies, skin-side up.
- Mix the broth: In a mixing bowl, combine the chicken broth, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour it gently over the chicken and vegetables.
- Slow cook: Cover and slow cook on low for 6-8 hours or on high for 4-6 hours, until the chicken is tender and falling off the bone.
- Final touch: If using, stir in the heavy cream about 30 minutes before serving.
- Serve with love: When the cooking time is complete, serve the chicken and vegetables hot, ladling the rich broth over everything.
Notes
Make-ahead preparation saves time, and leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg