This delicious recipe that’s easy to make in your slow cooker is the Melt-in-Your-Mouth Chicken Pot Roast which you can prepare with juicy chicken thighs, hearty potatoes, baby carrots, chopped onion, and fresh celery. This simple yet flavorful Chicken Pot Roast recipe is perfect for dinner and takes about 6 hours and 15 minutes from start to finish, serving up to 4 people.

Jump to Recipe Print Recipe

Recipe Ingredients

• 1½ pounds of russet potatoes, unpeeled, cut into 1½-inch chunks
• 1 pound of baby carrots
• 1 cup of coarsely chopped onion
• 6 to 8 boneless, skinless chicken thighs
• 4 tablespoons of unsalted butter (½ stick)
• ½ cup of finely chopped onion
• ½ cup of finely chopped celery
• 2 tablespoons of chopped fresh parsley, plus extra for garnish
• ¼ cup of all-purpose flour
• ½ teaspoon of kosher salt
• ½ teaspoon of freshly ground black pepper
• 1 cup of chicken broth

How To Make Slow Cooker Melt-in-your-mouth Chicken Pot Roast

1. Prep Your Slow Cooker: Lightly spray the inside of a 6-quart slow cooker with cooking spray to prevent sticking.
2. Layer the Ingredients: Place the potato chunks, baby carrots, and coarsely chopped onion evenly at the bottom of the slow cooker. Arrange the chicken thighs on top of the vegetables.
3. Make the Sauce: In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, add the finely chopped onion, celery, and parsley, and cook until the vegetables turn soft and translucent, which should take about 2 minutes. Stir in the all-purpose flour, ensuring it’s fully absorbed by the butter and vegetables, cooking for 1 minute.
4. Season the Sauce: Slowly add the chicken broth to the saucepan, while stirring constantly. Add the kosher salt and freshly ground black pepper, and keep stirring until the sauce thickens and bubbles. This should take another 2 minutes.
5. Pour and Cook: Pour the thickened sauce evenly over the chicken and vegetables in the slow cooker. Cover the slow cooker with the lid and set it to cook on the Low setting for 5 to 6 hours, or until the vegetables are fork-tender and the chicken is cooked through.
6. Garnish and Serve: Once everything is done cooking, serve the chicken and vegetables hot. Garnish with additional chopped fresh parsley before serving to brighten up the flavors.

Recipe Tips

• Add more vegetables: If you want to sneak in more veggies, try adding chopped zucchini or bell peppers during the last two hours of cooking. It adds color and extra nutrition.
• Use bone-in chicken: For extra flavor, you can use bone-in chicken thighs instead of boneless. Just remove the skin before cooking, so the dish doesn’t turn out too greasy.
• Make it creamier: Stir in half a cup of heavy cream during the last 30 minutes for a richer sauce. It’ll thicken the broth and give it a luxurious texture.
• Shortcut with frozen veggies: If you’re pressed for time, you can use frozen mixed vegetables instead of fresh ones. Just add them in the last hour so they don’t get mushy.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker Sweet and Saucy Chicken Thighs
• Slow Cooker Braised Chicken Thighs
• Slow Cooker Boneless Chicken Thighs Soup