Easy Slow Cooker Chicken Pot Roast

Easy Slow Cooker Chicken Pot Roast is a comforting, all-in-one meal packed with tender chicken, hearty vegetables, and savory herbs—all slow-cooked to perfection. It’s a lighter twist on the classic beef pot roast, but just as cozy and satisfying. I love how the slow cooker does all the work, filling my kitchen with mouthwatering aroma while I go about my day.

Why You’ll Love This Recipe

I love this recipe because it’s a true set-it-and-forget-it meal. Everything cooks together in one pot, and the result is a warm, flavorful dish that’s perfect for family dinners, meal prep, or chilly nights. The chicken comes out juicy and fall-apart tender, and the vegetables soak up all the herbed broth. It’s simple, nourishing, and full of home-cooked comfort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts

• Carrots, peeled and cut into chunks

• Potatoes (Yukon Gold or red), cut into large pieces

• Onion, cut into wedges

• Celery, sliced

• Garlic, minced

• Chicken broth

• Olive oil

• Dried thyme

• Dried rosemary

• Bay leaf

• Salt and black pepper

• Optional: cornstarch + water for thickening, fresh parsley for garnish

Directions

1. I lightly grease the slow cooker insert or spray it with nonstick cooking spray.

2. I add the carrots, potatoes, onion, celery, and garlic to the bottom of the slow cooker.

3. I season the chicken with salt, pepper, thyme, and rosemary, then place it on top of the vegetables.

4. I pour the chicken broth over everything and tuck in a bay leaf.

5. I cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and the vegetables are soft.

6. If I want a thicker broth, I mix a little cornstarch with cold water and stir it in during the last 20–30 minutes of cooking.

7. I remove the bay leaf, adjust seasoning to taste, and sprinkle with fresh parsley before serving.

Servings and timing

This recipe makes 4–6 servings and takes about 6–7 hours on low or 3–4 hours on high. Prep time is about 10–15 minutes.

Variations

Sometimes I add green beans or mushrooms during the last hour of cooking for extra veggies. I’ve also used sweet potatoes instead of regular potatoes for a touch of sweetness. If I’m craving a creamier version, I stir in a splash of cream or a dollop of sour cream at the end. For extra flavor, I sear the chicken first—but it’s totally optional.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stovetop over medium heat or in the microwave until hot. It also freezes well—just let it cool completely before transferring to freezer-safe containers. Thaw in the fridge overnight and reheat as needed.

FAQs

Can I use frozen chicken?

I always thaw chicken before using it in the slow cooker for food safety reasons. Frozen chicken can cook unevenly in a slow cooker.

Can I cook this overnight?

Yes. I set it on low right before bed, then let it switch to “warm” when the timer ends. It’s ready to portion and store in the morning.

What kind of chicken works best?

I prefer boneless skinless thighs for their tenderness and flavor, but chicken breasts work too—just watch the cook time so they don’t dry out.

Do I need to sear the chicken first?

No, but it adds extra flavor. When I have time, I brown the chicken in a pan before adding it to the slow cooker.

Can I make this in the oven?

Yes. I combine everything in a covered Dutch oven and bake at 325°F (160°C) for about 2.5–3 hours until the chicken and veggies are tender.

Conclusion

Easy Slow Cooker Chicken Pot Roast is a cozy, wholesome meal that brings warmth to the table with minimal effort. With tender chicken, flavorful veggies, and a savory broth, it’s the kind of dish I come back to again and again. Whether I’m meal prepping for the week or enjoying a comforting dinner, this slow cooker favorite always delivers.

Easy Slow Cooker Chicken Pot Roast

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Easy Slow Cooker Chicken Pot Roast is a wholesome, comforting one-pot meal with tender chicken, hearty vegetables, and flavorful herbs all simmered together in a savory broth. It’s a lighter take on the classic pot roast and perfect for effortless, cozy dinners.

• Author: Lizaa
• Prep Time: 15 minutes
• Cook Time: 6 hours (low) or 3 hours (high)
• Total Time: 6 hours 15 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1.5–2 lbs boneless, skinless chicken thighs or breasts
• 4 carrots, peeled and cut into chunks
• 1.5 lbs Yukon Gold or red potatoes, cut into large pieces
• 1 large onion, cut into wedges
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• Salt and black pepper to taste
• Optional: 1 tbsp cornstarch + 2 tbsp cold water (for thickening)
• Optional: chopped fresh parsley for garnish

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Instructions

1. Lightly grease the slow cooker insert with olive oil or nonstick spray.
2. Add the carrots, potatoes, onion, celery, and garlic to the bottom of the slow cooker.
3. Season the chicken with salt, pepper, thyme, and rosemary, then place on top of the vegetables.
4. Pour the chicken broth over everything and add the bay leaf.
5. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender and vegetables are soft.
6. If desired, stir in a cornstarch slurry (cornstarch + cold water) during the last 20–30 minutes to thicken the broth.
7. Remove the bay leaf, adjust seasoning to taste, and garnish with fresh parsley before serving.

Notes

• Add mushrooms or green beans in the last hour of cooking for extra veggies.
• Use sweet potatoes for a subtle sweetness and nutrient boost.
• Optional: sear the chicken before adding to the slow cooker for richer flavor.
• For a creamier version, stir in cream or sour cream at the end.
• This dish freezes well—cool completely before storing in freezer-safe containers.

Nutrition

• Serving Size: 1/6 recipe
• Calories: 320
• Sugar: 5g
• Sodium: 460mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 90mg