Hearty Crockpot Chicken Thigh Pot Roast Dinner with Savory Root Vegetables

Name: Crockpot Chicken Thigh Pot Roast with Tender Root Vegetables
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 2 lb boneless skinless chicken thighs; 1 lb baby red potatoes, halved; 3 large carrots, peeled and cut into chunks; 2 parsnips, peeled and sliced; 1 yellow onion, cut into thick wedges; 3 cloves garlic, minced; 1 1/2 cups low-sodium chicken broth; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 tsp dried thyme; 1 tsp dried rosemary; 2 tbsp all-purpose flour; 2 tbsp unsalted butter, softened; 1 tsp salt; 1/2 tsp black pepper

Warm up your family table with this comforting chicken thigh pot roast made easily in the slow cooker. Tender boneless chicken thighs melt alongside earthy carrots, parsnips, and baby potatoes in a savory herb gravy. This hands-off meal requires zero searing, making it a wonderful choice for busy weeknights when you want a hearty dinner waiting at the end of the day.

Crockpot Chicken Thigh Pot Roast with Tender Root Vegetables, an easy crockpot dinner recipe

Prep: 15 minCook: 6 hrTotal: 6 hr 15 minServes: 6

Ingredients

2 lb boneless skinless chicken thighs
1 lb baby red potatoes, halved
3 large carrots, peeled and cut into chunks
2 parsnips, peeled and sliced
1 yellow onion, cut into thick wedges
3 cloves garlic, minced
1 1/2 cups low-sodium chicken broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 tbsp all-purpose flour
2 tbsp unsalted butter, softened
1 tsp salt
1/2 tsp black pepper

Instructions

Place the halved baby potatoes, carrot chunks, parsnip slices, and yellow onion wedges at the bottom of the slow cooker insert.
Arrange the boneless skinless chicken thighs evenly on top of the vegetables.
In a medium bowl, whisk together the chicken broth, minced garlic, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper until smooth.
Pour the broth mixture evenly over the chicken and vegetables in the slow cooker.
Cover and cook on LOW for 6 hours or on HIGH for 4 hours, until the chicken reaches an internal temperature of 165 F and the vegetables are fork-tender.
In a small bowl, mash the softened butter and all-purpose flour together into a smooth paste.
Gently stir the butter-flour paste into the hot cooking liquid in the slow cooker until dissolved.
Cover and cook on HIGH for an additional 15 minutes to thicken the gravy before serving warm.

Tips

Shred the tender chicken right in the slow cooker and mix with the thickened gravy for an easy pull-apart style meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serve with crusty rustic bread to soak up the rich herb gravy.