Crockpot Chicken Pot Roast (Printable Version)

Tender whole chicken slow-cooked with carrots, potatoes, and celery in a rich herb-infused gravy. Perfect comforting one-pot family meal.

# What You'll 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 - 1/2 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

15 - 2 tbsp cornstarch
16 - 2 tbsp cold water

# Method:

01 - Rub the chicken all over with olive oil, salt, pepper, paprika, thyme, and rosemary, ensuring even coverage.
02 - Arrange carrots, potatoes, celery, onion, and garlic in an even layer at the bottom of the crockpot.
03 - Place the seasoned whole chicken directly on top of the vegetables. Tuck the bay leaf into the broth and pour the chicken broth around the chicken, avoiding pouring over the seasoned skin.
04 - Cover and cook on LOW setting for 6–7 hours, until the chicken reaches an internal temperature of 165°F and vegetables are fork-tender.
05 - Carefully lift the chicken and vegetables to a serving platter using tongs. Discard the bay leaf.
06 - Pour the cooking liquid into a saucepan. Whisk together cornstarch and cold water until smooth, then stir into the hot liquid. Bring to a simmer over medium heat, stirring constantly for 2–3 minutes until thickened.
07 - Carve the chicken into serving pieces and arrange alongside the vegetables. Drizzle with gravy if desired and serve immediately.

# Chef's Tips:

01 -
  • The chicken practically falls apart at the slightest touch, no carving skills required whatsoever
  • Your entire dinner cooks in one vessel while you go about your life
  • The vegetables absorb all those savory juices and become the real stars of the show
02 -
  • Chicken releases a surprising amount of liquid during cooking, so do not add extra broth unless your crockpot runs notoriously dry
  • The skin will not crisp up in a slow cooker, so either remove it before serving or quickly broil the chicken for 3 minutes at the end
  • Root vegetables vary wildly in cooking time, so test the largest potato piece before declaring dinner done
03 -
  • Spend 10 minutes browning the chicken in a hot skillet before slow cooking, and the flavor depth will be noticeably improved
  • Layer your vegetables with the densest ones on the bottom closest to the heat source

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