Crockpot Chicken Pot Roast (Print version)

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

# Ingredient List:

→ 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 - Arrange carrots, potatoes, celery, onion, and garlic in an even layer at the bottom of the crockpot.
03 - Place the seasoned whole chicken on top of the vegetables. Tuck the bay leaf into the broth and pour the chicken broth around the chicken, not directly over it.
04 - Cover and cook on LOW setting for 6–7 hours, or until the chicken reaches an internal temperature of 165°F and vegetables are fork-tender.
05 - Using tongs, carefully transfer the chicken and vegetables to a serving platter. Remove and 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 and serve with tender vegetables alongside, spooning gravy over portions if desired.

# Expert Advice:

01 -
  • The house smells incredible all day long
  • Almost zero active cooking time
  • Leftovers taste even better the next day
02 -
  • The broth goes around the chicken, not over it, to keep the skin from getting soggy.
  • Resting the chicken for even 5 minutes makes carving so much easier.
03 -
  • A 6 to 7 quart crockpot gives you the best results without overcrowding.
  • The vegetables at the bottom cook faster than the chicken, so cut them generously.

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