Crockpot Chicken Pot Roast (Printable)

Tender whole chicken slow-cooked with root vegetables and herbs in savory gravy.

# What You'll Need:

→ Poultry

01 - 1 whole chicken (about 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, creating an even layer.
03 - Set the seasoned whole chicken on top of the vegetables. Add the bay leaf and pour the chicken broth around (not over) the chicken.
04 - Cover and cook on LOW for 6–7 hours, or until the chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender.
05 - Carefully transfer the chicken and vegetables to a serving platter using tongs. Remove and discard the bay leaf.
06 - For gravy, pour the cooking liquid into a saucepan. Mix cornstarch and cold water, then whisk into the liquid. Bring to a simmer over medium heat, stirring constantly until thickened (about 2–3 minutes).
07 - Carve the chicken and serve with vegetables and gravy.

# Expert Tips:

01 -
  • The entire meal cooks together in one pot, so you get meat, vegetables, and rich gravy without juggling multiple pans or timing
  • Leftovers taste even better the next day, making it perfect for meal prep or effortless lunch reheating
02 -
  • Browning the chicken in a hot skillet for 3 to 4 minutes per side before slow cooking adds incredible depth and color, though it is an extra step
  • The vegetables will release additional liquid as they cook, so do not be tempted to add more broth or you will end up with soup instead of pot roast
03 -
  • Pat the chicken completely dry with paper towels before oiling and seasoning to ensure crispy, golden skin
  • Let the chicken rest for 10 minutes after cooking before carving to keep the juices distributed throughout the meat

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