Crockpot Chicken Pot Roast (Slow Cooker Recipe)

Crockpot Chicken Pot Roast is a slow cooker meal with tender chicken, soft vegetables, and a savory ranch gravy that comes together with very little hands-on work. The chicken cooks right in the crockpot with carrots, potatoes, onion, broth, and ranch dressing mix, so every bite is coated in the seasoned cooking liquid. As it cooks, your kitchen fills with the warm smell of chicken and herbs. I like making this on a busy day when I want dinner ready without standing over the stove.

Why You’ll Love This Crockpot Chicken Pot Roast

• Hands-off cooking: The slow cooker does most of the work after you add the ingredients.
• Complete meal: Chicken, carrots, potatoes, and onion cook together in one crockpot.
• Simple ingredients: You only need a short list of familiar grocery store ingredients.
• Savory gravy: Chicken broth and ranch dressing mix create a flavorful sauce to spoon over the meal.
• Great for busy days: The recipe cooks on low for 6-8 hours, giving you plenty of time to handle other tasks.

How To Make Crockpot Chicken Pot Roast

Start by placing the chicken thighs in the bottom of the crockpot. Add the carrots, potatoes, and onion, then pour over a mixture of chicken broth and ranch dressing mix. Season with salt and pepper, cover, and cook on low for 6-8 hours. The chicken pot roast is ready when the chicken is cooked through and the vegetables are tender. For a thicker gravy, stir in a cornstarch slurry at the end and let it bubble for a few minutes. Serve it hot with the gravy spooned over the chicken and vegetables.

Ingredients

• 4 bone-in chicken thighs, skin removed (or boneless, skinless thighs)
• 4 carrots, peeled and cut into 2-inch chunks
• 1 1/2 pounds baby potatoes, halved (or 3 medium potatoes cut into large chunks)
• 1 onion, cut into wedges
• 2 cups chicken broth
• 1 packet (1 ounce) ranch dressing mix
• Salt and pepper to taste
• Optional gravy thickener: 2 tablespoons cornstarch mixed with 3 tablespoons cold water
• Chopped fresh parsley for serving (optional)

Crockpot Chicken Pot Roast

Directions

1. Pat the chicken thighs dry and place them in the bottom of the crockpot.
2. Add the carrots, potatoes, and onion on top of the chicken.
3. In a separate bowl, whisk the chicken broth with the ranch dressing mix until the powder dissolves.
4. Pour the broth mixture over the chicken and vegetables.
5. Season lightly with salt and pepper. The ranch mix already adds salt.
6. Cover and cook on low for 6-8 hours, until the chicken is cooked through (165°F) and the vegetables are tender.
7. Optional: for a thicker gravy, transfer the chicken and vegetables to a plate. Stir the cornstarch mixture into the liquid in the crockpot, turn it to high, cover, and cook 10-15 minutes until thickened.
8. Return everything to the crockpot or serve hot with the gravy spooned over the top and a sprinkle of parsley.

How To Serve Crockpot Chicken Pot Roast

Serve Crockpot Chicken Pot Roast in wide bowls so each serving gets chicken, vegetables, and plenty of gravy. A simple green salad adds a fresh side without making the meal feel heavy. Warm bread or biscuits soak up the broth-based sauce.

For a casual family dinner, place the crockpot on the table and let everyone serve themselves. Water, iced tea, or another favorite drink works well alongside this warm meal.

How To Store Crockpot Chicken Pot Roast

Let the leftovers cool before placing them in airtight containers. Store the chicken, vegetables, and gravy together in the refrigerator and use them within 3 to 4 days.

To reheat, warm a portion in the microwave or in a saucepan over medium heat until hot throughout. Add some of the stored gravy while reheating to keep the chicken and vegetables moist.

You can freeze leftovers with the gravy in a freezer-safe container, leaving a little room for expansion. Thaw in the refrigerator before reheating. The potatoes may be softer after thawing.

Tips For Making Crockpot Chicken Pot Roast

• Cut vegetables in large pieces: Big carrot chunks and halved baby potatoes hold their shape over a long cook.
• Layer the chicken first: Keep the thighs on the bottom of the crockpot, then add the vegetables.
• Remove the skin: Skin turns soft and rubbery in a slow cooker.
• Mix the broth well: Whisk the ranch mix into the broth before pouring it in so there are no clumps.
• Season carefully: The ranch mix already adds salt, so taste before adding more.
• Keep the lid on: Lifting it lets heat escape and adds cooking time.

Variations

• Ingredient swap: Use Yukon gold or red potatoes, whichever you have.
• Add-in option: Add sliced celery or a handful of mushrooms for more vegetables.
• Chicken breasts: Use boneless breasts and cook 3-4 hours on low so they do not dry out.
• Different cooking method: For the oven, bake covered in a Dutch oven at 350°F for about 1 hour 15 minutes, until the chicken and vegetables are tender.

Crockpot Chicken Pot Roast

FAQs

What Is The Best Way To Make Crockpot Chicken Pot Roast Ahead?

Chop the carrots, potatoes, and onion ahead of time and keep them refrigerated until you are ready to cook. Mix the broth and ranch dressing mix shortly before adding it to the crockpot. Keep the raw chicken refrigerated until cooking begins.

Can I Use Chicken Breasts Instead Of Chicken Thighs?

Yes, but breasts dry out over 6-8 hours. Cook them 3-4 hours on low and check that they reach 165°F.

Can I Double Crockpot Chicken Pot Roast?

You can double the ingredients if your crockpot is large enough (6 quarts or more). Do not fill it more than about two-thirds full, and check that everything is tender before serving.

How Do I Know When The Chicken Pot Roast Is Done?

The chicken is done when it reaches 165°F in the thickest part, away from the bone, and the carrots and potatoes are tender when pierced with a fork.

Can I Freeze The Leftovers?

Yes. Freeze the leftovers with the gravy in a freezer-safe container, thaw in the refrigerator, and reheat until hot throughout, adding gravy as needed.

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