This Crockpot Chicken Pot Roast is a hands-off, comforting meal that fills the house with warm, savory aromas. The chicken becomes tender and juicy while the potatoes and carrots soak up rich broth and herbs. It’s simple to set up, gentle on the schedule, and perfect for busy weeknights or a lazy weekend dinner. If you like a sweet-savory side, try pairing it with a glazed root side such as caramelized maple Dijon roasted apples and carrots for a bright contrast.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 6–8 hours on low or 4–5 hours on high
- Total Time: 6 hours 15 minutes–8 hours 15 minutes (or 4 hours 15 minutes–5 hours 15 minutes on high)
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (estimates):
- Calories per serving: 470 kcal
- Protein: 36 g
- Carbohydrates: 32 g
- Fat: 25 g
- Fiber: 4.5 g
- Sugar: 4 g
- Sodium: 350 mg
Note: Nutrition values are estimates. Actual values depend on the chicken size, whether you remove skin, and the chicken broth used.
Why Make This Crockpot Chicken Pot Roast
This recipe is simple, hands-off, and returns a flavorful, homey meal with minimal effort. The slow cooking builds deep savory flavor and produces tender, shreddable chicken. Vegetables cook low and slow and pick up the chicken juices and herbs, so you get a complete plate from one pot. It’s comforting, smells like home, and is forgiving—easy to adapt if you need to swap vegetables or add spices.
How to Make Crockpot Chicken Pot Roast
This crockpot method uses a whole chicken and root vegetables. The vegetables form a bed that lifts the chicken off the crockpot bottom and soaks up drippings. Low, steady heat breaks down connective tissue and makes the meat fall-off-the-bone tender. The broth keeps everything moist and creates a light pan sauce you can spoon over the chicken and potatoes when serving.
Ingredients:
- 1 whole chicken (about 4–5 pounds)
- 4 medium potatoes, chopped
- 4 carrots, sliced
- 1 onion, quartered
- 2 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Directions:
Step 1: Preparation
Place the chopped potatoes, sliced carrots, and quartered onion at the bottom of the crockpot in an even layer. Sprinkle the minced garlic over the vegetables. This bed of vegetables will lift the chicken and absorb flavorful juices as it cooks.
Step 2: Mixing
Season the whole chicken inside and out with salt, pepper, dried thyme, and dried rosemary. Rub the spices into the skin and cavity so the flavors penetrate during cooking. Place the seasoned chicken on top of the vegetables, breast side up.
Step 3: Cooking
Pour the 2 cups of chicken broth around the chicken, taking care not to wash off the seasoning. Cover the crockpot and cook on low for 6–8 hours or on high for 4–5 hours. Cook until the internal temperature reaches 165°F in the thickest part of the thigh and the meat is tender and pulls away from the bone.
Step 4: Finishing
When the chicken is done, carefully lift it out and let it rest for 5–10 minutes. Taste the vegetables and season with extra salt and pepper if needed. Carve the chicken and serve with the cooked potatoes, carrots, and onions, spooning some of the cooking juices over the top for a glossy, savory finish.
How to Serve Crockpot Chicken Pot Roast
- Serve warm with spoonfuls of the cooking juices over the chicken and vegetables.
- Add a simple green salad or steamed greens for freshness and color.
- For a heartier meal, offer crusty bread to soak up juices.
- This dish works well for family dinners, casual gatherings, or meal prep for the week.
How to Store Crockpot Chicken Pot Roast
- Refrigerator: Store in an airtight container for 3–4 days.
- Freezer: Keep in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently in a covered dish in a 325°F oven or in a saucepan over low heat. Add a splash of broth or water if it seems dry. For microwave reheating, cover and heat in 1-minute intervals until hot.
Expert Tips for Perfect Crockpot Chicken Pot Roast
- Pat the chicken dry before seasoning. Dry skin helps the seasoning stick.
- Use low-sodium chicken broth if you watch salt; you can always add salt at the end.
- If you prefer crisp skin, place the cooked chicken under a hot broiler for 3–5 minutes after slow cooking.
- Cut potatoes into even pieces so they cook uniformly.
- Avoid lifting the lid during the long cook; each lift drops the temperature and extends cook time.
- Add root vegetables like parsnips or turnips for more depth, or throw in celery for extra aroma.
- If your crockpot runs hot, check chicken a bit earlier to prevent overcooking.
Delicious Variations
- Lemon-Herb: Add a sliced lemon and fresh rosemary sprigs inside the cavity for bright citrus notes.
- Garlic-Butter: Mix softened butter with minced garlic and spread under the skin before cooking for richer flavor.
- Mediterranean: Swap thyme and rosemary for oregano and add olives and cherry tomatoes in the last hour.
- Spicy: Add a teaspoon of smoked paprika and a pinch of cayenne for warmth.
- No Whole Chicken: Use bone-in chicken thighs and breasts if you prefer smaller pieces; reduce cook time slightly and check for doneness earlier.
Frequently Asked Questions
Q: Can I use boneless chicken instead of a whole chicken?
A: Yes. Boneless thighs or breasts work. Use similar seasoning and place them on the vegetable bed. Cook time will be shorter—start checking at 2–3 hours on low for thighs and 1.5–2 hours for breasts, depending on size.
Q: Do I need to brown the chicken first?
A: No, browning is optional. It adds a deeper flavor and crispier skin, but the slow cooker produces very tender meat without searing. If you brown, do it quickly in a hot pan for 3–4 minutes per side before adding to the crockpot.
Q: What’s the best way to check doneness?
A: Use a meat thermometer. Insert into the thickest part of the thigh without touching bone. The safe internal temperature is 165°F (74°C). The meat should also pull easily from the bone.
Q: Can I add other vegetables or herbs?
A: Absolutely. Add parsnips, sweet potatoes, mushrooms, or celery. Fresh herbs like parsley or thyme can be added in the last hour for fresh aroma. Avoid delicate herbs too early; they lose flavor in long cooks.
Q: How can I make a thicker sauce or gravy from the cooking juices?
A: Remove the chicken and vegetables, then strain the juices into a saucepan. Simmer to reduce, or whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer until thickened. Adjust salt and pepper to taste.
Q: Is this recipe suitable for meal prep?
A: Yes. It reheats well and portions freeze nicely. Use airtight containers and keep sauce separate if you want to preserve texture when freezing.
Q: Can I leave the skin on the chicken?
A: Yes. Keeping the skin adds flavor and fat, which helps baste the meat and vegetables. Remove the skin before serving if you want a leaner dish.
Conclusion
This Crockpot Chicken Pot Roast gives you a warm, flavorful meal with very little hands-on time. The slow-cooked chicken turns tender and juicy, and the vegetables cook soft and savory—perfect for busy days or relaxed dinners. For another version and step-by-step photos, check this helpful recipe at Crock Pot Chicken Pot Roast – The Country Cook. Enjoy the simple comfort of a one-pot roast and feel free to adapt herbs and vegetables to your taste.
Print
Crockpot Chicken Pot Roast
- Total Time: 375 minutes
- Yield: 6 servings 1x
- Diet: Paleo
Description
A hands-off, comforting meal with tender chicken, potatoes, and carrots soaked in rich broth and herbs.
Ingredients
- 1 whole chicken (about 4–5 pounds)
- 4 medium potatoes, chopped
- 4 carrots, sliced
- 1 onion, quartered
- 2 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Place the chopped potatoes, sliced carrots, and quartered onion at the bottom of the crockpot in an even layer. Sprinkle the minced garlic over the vegetables.
- Season the whole chicken inside and out with salt, pepper, dried thyme, and dried rosemary. Rub the spices into the skin and cavity.
- Place the seasoned chicken on top of the vegetables, breast side up. Pour the chicken broth around the chicken.
- Cover the crockpot and cook on low for 6–8 hours or on high for 4–5 hours until the chicken reaches an internal temperature of 165°F.
- Carefully lift the chicken out and let it rest for 5–10 minutes. Taste the vegetables and season with extra salt and pepper if needed. Carve the chicken and serve with the cooked vegetables and spoon over the cooking juices.
Notes
For a crispy skin finish, place the cooked chicken under a hot broiler for 3–5 minutes after slow cooking.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 4g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4.5g
- Protein: 36g
- Cholesterol: 200mg
