A warm, homey meal with tender chicken and soft, flavorful vegetables, Crockpot Chicken Pot Roast is comfort food made easy. The slow cooker does the heavy lifting while your kitchen fills with savory smells of garlic, thyme, and rosemary. This dish makes a cozy weeknight dinner or a simple Sunday meal that tastes like you spent hours preparing it.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 6–8 hours on low or 4–5 hours on high
- Total Time: 6 hr 15 min – 8 hr 15 min (low) or 4 hr 15 min – 5 hr 15 min (high)
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 460 kcal
- Protein: 53 g
- Carbohydrates: 38 g
- Fat: 7 g
- Fiber: 6 g
- Sugar: 5 g
- Sodium: 750 mg
Why Make This Crockpot Chicken Pot Roast
This recipe is simple and reliable. You get juicy chicken and tender potatoes and carrots with very little hands-on time. The slow cooker concentrates flavors and keeps the meat moist. The aroma while it cooks is inviting, with herb-scented broth and sweet roasted vegetables. It is great for busy days, easy to scale, and forgiving if you tweak ingredients.
How to Make Crockpot Chicken Pot Roast
The method is straightforward: layer ingredients, add seasoned broth, and let the slow cooker do its work. Low heat yields the most tender results. You can stir or shred the chicken near the end if you like a pulled texture. This recipe keeps well and tastes even better the next day when flavors meld.
Ingredients:
- 4 chicken breasts
- 4 carrots, chopped
- 4 potatoes, cubed
- 1 onion, diced
- 3 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Directions:
Step 1: Preparation
Place the chicken breasts in the crockpot. Pat them dry with a paper towel and season lightly with salt and pepper.
Step 2: Mixing
Layer the chopped carrots, cubed potatoes, and diced onion on top of the chicken. In a bowl, mix the chicken broth, minced garlic, thyme, rosemary, salt, and pepper.
Step 3: Cooking
Pour the broth mixture over the chicken and vegetables in the crockpot. Cover and cook on low for 6–8 hours or on high for 4–5 hours, until the chicken is cooked through and the vegetables are tender.
Step 4: Finishing
Serve warm. Taste and adjust salt and pepper. Optionally, shred the chicken with two forks and stir it into the juices before serving.
How to Serve Crockpot Chicken Pot Roast
Serve it straight from the crockpot into bowls for a stew-style meal. For a plated dinner, spoon the chicken and vegetables over mashed potatoes, rice, or buttered noodles. Garnish with chopped parsley for color and a fresh bite. The broth makes a light gravy; spoon it over the chicken for extra moisture and flavor.
How to Store Crockpot Chicken Pot Roast
- Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days.
- Freezer: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Gently reheat on the stove over low heat or in the microwave until hot. Add a splash of broth or water if it looks dry.
Expert Tips for Perfect Crockpot Chicken Pot Roast
- Brown first (optional): Quickly sear the chicken in a hot skillet for 1–2 minutes per side for deeper flavor and a nicer color.
- Cut vegetables evenly: Make sure potato and carrot pieces are similar size so they cook at the same rate.
- Use low-sodium broth if you watch salt: Adjust added salt after cooking.
- Add herbs later for brightness: Fresh herbs added in the last 30 minutes brighten the dish.
- Don’t overcook: Chicken breasts can dry if left too long on high. Use low heat when possible for the best texture.
- Thicken the sauce: Mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the hot juices for a quick gravy.
Delicious Variations
- Turkey version: Swap chicken breasts for turkey breast pieces for a seasonal twist.
- Thighs for richness: Use bone-in or boneless chicken thighs for more fat and richer flavor. Reduce cook time slightly if using smaller pieces.
- Creamy pot roast: Stir in 1/2 cup cream or sour cream at the end for a creamy sauce.
- Veggie boost: Add parsnips, turnips, or green beans for more texture and color.
- Wine-scented: Replace 1 cup of broth with dry white wine for added depth.
Frequently Asked Questions
Q: Can I use frozen chicken breasts?
A: You can, but it adds time. If using frozen, cook on low for 7–9 hours or until the chicken reaches 165°F (74°C). Ideally thaw briefly so the crockpot heats evenly.
Q: How do I thicken the juices into a gravy?
A: Remove chicken and vegetables, stir 1 tablespoon cornstarch into 1 tablespoon cold water, then whisk into the hot cooking liquid and simmer on high for 5–10 minutes until thickened.
Q: Can I make this in an Instant Pot or on the stove?
A: Yes. For Instant Pot, use the “Pressure Cook” setting about 10–12 minutes with quick release (add a bit more liquid). On the stove, simmer covered on low until vegetables are tender and chicken is cooked through, about 45–60 minutes.
Q: Is it better to use boneless or bone-in chicken?
A: Boneless works well and is easy to eat. Bone-in gives more flavor to the broth and can stay moister longer, but may need slightly more cooking time.
Q: My vegetables are too soft. How do I avoid that?
A: Cut vegetables larger or add them later in the cooking time (after 2–3 hours on low). Use firmer potatoes like Yukon Gold that hold their shape.
Q: How much salt should I add?
A: Start with 1/2 teaspoon of salt and adjust after cooking. Broth can be salty, so taste before adding more.
Q: Can I add frozen vegetables?
A: Yes. Add frozen vegetables in the last hour of cooking to prevent them from turning mushy.
Conclusion
This Crockpot Chicken Pot Roast is an easy, cozy meal with tender chicken and savory vegetables that fills your home with inviting aromas. It’s flexible, family-friendly, and forgiving for busy cooks. For another well-tested version and extra tips, see the Country Cook’s Crock Pot Chicken Pot Roast recipe. Give it a try — it’s a simple way to enjoy a homemade, comforting dinner with little fuss.
Print
Crockpot Chicken Pot Roast
- Total Time: 375 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A warm, homey meal with tender chicken and flavorful vegetables, perfect for cozy dinners.
Ingredients
- 4 chicken breasts
- 4 carrots, chopped
- 4 potatoes, cubed
- 1 onion, diced
- 3 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Place the chicken breasts in the crockpot. Pat them dry and season lightly with salt and pepper.
- Layer the carrots, potatoes, and onion on top of the chicken.
- In a bowl, mix the broth, garlic, thyme, rosemary, salt, and pepper, then pour over the chicken and vegetables.
- Cover and cook on low for 6–8 hours or high for 4–5 hours, until the chicken is cooked through and vegetables are tender.
- Serve warm and adjust seasoning. Optionally, shred the chicken and stir into the juices before serving.
Notes
For deeper flavor, sear the chicken before adding it to the crockpot. Adjust salt after cooking, and consider adding fresh herbs for brightness.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 5g
- Sodium: 750mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 53g
- Cholesterol: 85mg
