Crockpot Chicken Pot Roast (Printable Version)

Tender whole chicken slow-cooked with root vegetables and aromatic herbs in a rich, savory broth.

# What You Need:

→ Poultry

01 - 1 whole chicken (3.5–4 lbs), giblets removed, patted dry

→ Vegetables

02 - 4 large carrots, peeled and cut into large chunks
03 - 3 large potatoes, peeled and cut into 2-inch pieces
04 - 2 celery stalks, sliced
05 - 1 large yellow onion, cut into wedges
06 - 4 garlic cloves, smashed

→ Liquids

07 - 1 cup low-sodium chicken broth

→ Herbs & Seasonings

08 - 2 tbsp olive oil
09 - 1 tsp salt
10 - ½ tsp black pepper
11 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
12 - 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
13 - 1 tsp paprika
14 - 1 bay leaf

→ For Gravy (optional)

15 - 2 tbsp cornstarch
16 - 2 tbsp cold water

# How to Make It:

01 - Rub the chicken all over with olive oil, salt, pepper, paprika, thyme, and rosemary, ensuring even coverage.
02 - Place carrots, potatoes, celery, onion, and garlic in the bottom of the crockpot, distributing evenly.
03 - Set the seasoned whole chicken on top of the vegetables. Add the bay leaf and pour the chicken broth around the chicken, avoiding pouring directly over it.
04 - Cover and cook on LOW for 6–7 hours, or until the chicken reaches an internal temperature of 165°F and vegetables are fork-tender.
05 - Carefully transfer the chicken and vegetables to a serving platter using tongs. Remove and discard the bay leaf.
06 - Pour the cooking liquid into a saucepan. Mix cornstarch and cold water until smooth, then whisk into the liquid. Bring to a simmer over medium heat, stirring constantly until thickened (2–3 minutes).
07 - Carve the chicken into portions and serve with vegetables and gravy if desired.

# Expert Tips:

01 -
  • The house smells incredible all day long, building anticipation that makes the first bite absolutely worth it
  • Everything cooks together in one pot, leaving you with almost no cleanup and maximum flavor
02 -
  • Browning the chicken in a skillet first adds incredible depth, though it is not strictly necessary
  • Pouring broth around rather than over the chicken keeps the seasoning intact
03 -
  • Pat the chicken completely dry before seasoning for better adherence
  • Use fresh herbs when possible, but dried work perfectly in a pinch

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