Description
A tender, fall-off-the-bone chicken pot roast with carrots and potatoes, simmered in a rich, savory gravy using a slow cooker for maximum flavor.
Ingredients
Scale
- 3 lbs chicken thighs (bone-in, skin-on)
- 4 large carrots, cut into chunks
- 1 lb baby potatoes, halved
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp cornstarch mixed with 2 tbsp cold water
- 2 tbsp olive oil for searing
Instructions
- Heat olive oil in a skillet over medium-high heat and sear chicken on all sides until golden brown.
- Place diced onions and carrots at the bottom of the crockpot.
- Lay the seared chicken on top of the vegetables.
- Pour chicken broth over the chicken and add minced garlic, thyme, bay leaf, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Remove chicken and vegetables to a platter.
- Whisk the cornstarch slurry into the remaining liquid in the pot and simmer on high for 10-15 minutes until thickened.
- Pour the thickened gravy over the chicken and vegetables and serve hot.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American