Crockpot Chicken Pot Roast (Print)

Comforting slow-cooked whole chicken with root vegetables and herbs in rich gravy

# 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:

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 vegetable bed. Tuck the bay leaf among the vegetables and pour chicken broth around the sides of the chicken, avoiding pouring over the top.
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 - Using tongs, carefully transfer the chicken and vegetables to a serving platter. Remove and discard the bay leaf before serving.
06 - Transfer cooking liquid to a saucepan. Whisk together cornstarch and cold water until smooth, then stir into the hot liquid. Simmer over medium heat for 2–3 minutes, stirring constantly until thickened.
07 - Carve the chicken into portions and arrange alongside the vegetables. Drizzle with gravy if desired and serve immediately.

# Expert Advice:

01 -
  • Set it in the morning and come home to dinner waiting for you
  • The vegetables cook right alongside the chicken, soaking up all those savory juices
  • Leftovers make the most incredible sandwiches for lunch the next day
02 -
  • Removing the giblets before cooking is essential, so double check inside the cavity
  • The vegetables on the bottom cook faster than the chicken, so cut them larger than you normally would
  • Let the chicken rest for 10 minutes before carving to keep all those juices inside
03 -
  • Browning the chicken in a hot skillet before slow cooking adds incredible depth of flavor
  • Cooking the broth in a saucepan first adds another layer of richness to the final dish

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