Crockpot Chicken Pot Roast (Printable)

Tender slow-cooked whole chicken with carrots, potatoes, and savory herbs in rich gravy. Minimal effort, maximum comfort.

# What You Need:

→ Poultry

01 - 1 whole chicken, approximately 3.5-4 pounds, giblets removed, patted thoroughly 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 into pieces
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 tablespoons olive oil
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
12 - 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
13 - 1 teaspoon paprika
14 - 1 bay leaf

→ For Gravy (optional)

15 - 2 tablespoons cornstarch
16 - 2 tablespoons cold water

# How-To:

01 - Rub the entire surface of the chicken with olive oil, then evenly coat with salt, black pepper, paprika, fresh thyme leaves, and chopped rosemary. Ensure seasoning covers all areas for maximum flavor penetration.
02 - Arrange the carrot chunks, potato pieces, sliced celery, onion wedges, and smashed garlic cloves in an even layer at the bottom of the crockpot. This creates a natural roasting rack and flavors the cooking liquid.
03 - Position the seasoned whole chicken directly on top of the vegetable bed. Tuck the bay leaf into the vegetables and carefully pour the chicken broth around the base of the chicken, avoiding pouring directly over the seasoned skin.
04 - Cover and cook on LOW setting for 6-7 hours. The chicken is fully cooked when an instant-read thermometer inserted into the thickest part of the thigh registers 165°F and vegetables are fork-tender.
05 - Using tongs, carefully transfer the chicken and vegetables to a warmed serving platter. Remove and discard the bay leaf. Allow the chicken to rest for 10 minutes before carving to retain juices.
06 - Pour the cooking liquid from the crockpot into a saucepan. Whisk together cornstarch and cold water until smooth, then stir into the hot liquid. Bring to a simmer over medium heat, whisking constantly for 2-3 minutes until thickened. Serve alongside the carved chicken.
07 - Carve the chicken into serving pieces and arrange on plates with the tender vegetables. Drizzle with gravy if prepared and serve immediately while hot.

# Expert Tips:

01 -
  • The house smells incredible all day long
  • Practically effortless with maximum comfort payoff
02 -
  • Browning the chicken first adds incredible depth but is totally optional
  • The vegetables cook faster than the chicken so cut them larger than you normally would
03 -
  • Pat the chicken completely dry before seasoning for the best flavor penetration
  • Use a 6 to 7 quart crockpot so everything fits without crowding

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