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Slow Cooker Chicken Pot Roast

by Skinny Ms.

Slow Cooker Chicken Pot Roast
This deliciously simple slow cooker recipe is a perfect family meal for any night of the week. Our Chicken Pot Roast combines everything you love about pot roasts with roasted chicken. The whole family will love this dish. The chicken is moist and flavorful and the vegetables are seasoned and cooked to the perfect consistency. One bite and you’ll be hooked! Serve this entrée recipe with a simple garden salad for an easy meal on a busy weeknight.

After dinner, try one of our perfectly portioned Skinny Mini Desserts!

Slow Cooker Chicken Pot Roast

Slow Cooker Chicken Pot Roast

Servings: 6 | Serving size: 1/6 of recipe | Calories: 178 | Total Fat: 8 g | Saturated Fats: 2 g | Trans Fats: 0 g | Previous Points: 4 | Points Plus: 4 | Cholesterol: 31 mg | Sodium: 104 mg | Carbohydrates: 15 g | Dietary fiber: 3 g | Sugars: 2 g | Protein: 10 g

Ingredients

  • 1 large roasting chicken
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons fresh thyme
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • Kosher or sea salt to taste
  • 2 stalks celery
  • 1/4 cup water (optional)
  • 1 cup baby carrots
  • 2 medium potatoes, cut into 1" cubes

Directions

This beautifully browned chicken was cooked in my Set 'n Forget Slow Cooker. I love this slow cooker because you simply add the chicken, put the probe in the fatty part of the thigh and set the probe to 165 degrees. The chicken cooks to the set temperature and switches to warm when done.

Rinse and pat dry chicken. Rub the outside of chicken with olive oil. Combine spices and rub on the outside of the chicken. Place minced garlic in the cavity along with a little more salt and pepper. Add water to the slow cooker, next the celery and the chicken on top, breast side up. The celery prevents the chicken from browning too much on the bottom. Add carrots and potatoes around chicken. Cover and cook on low 4-6 hours or until chicken has reached an internal temperature of 165 degrees and veggies are tender. Use a meat thermometer to check for doneness or pierce with a fork, to make sure the juices run clear.

For extra browning, carefully remove chicken from the slow cooker, place in a large roasting pan and broil until desired color has been reached. Garnish chicken with fresh thyme, if desired.

Note: Adding water is not necessary, but I like to add 1/4 cup for additional moisture.

Tip: Cook with skin for additional moisture. Be sure to remove and discard before serving.

http://skinnyms.com/slow-cooker-chicken-pot-roast/

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21 Responses to Slow Cooker Chicken Pot Roast

  • Allison says:

    This looks interesting! Can't say that I would have thought about cooking a chicken this way before seeing your post.

  • Kerry Wick says:

    Our family loves chicken and with the way I work, this works out great and they get a good meal too.

  • Lisa says:

    I can't wait to try this. I rarely use a whole chicken as my family is not that keen on the dark meat. Would this be good with just using chicken breasts (with skin on and bones in)?

  • Skinny Ms. says:

    Chrissy, Not so much…you’ll need to place in the oven to brown to desired color.

  • Crazymomma says:

    I made two of these this weekend, they cooked for 6 hours on low (one in each crock pot). They were so tender and juicy they were falling off the bone! The only thing I did differently, I doubled the spices for each chicken, and added coriander. Simply amazing!!

  • Randi says:

    My kids just DEVOURED this chicken! So easy and our whole family absolutely loved it. Definitely a winner for this household. Only problem is I don't think it was enough! They ate more than I anticipated. May need to put one in each crock pot next time to make sure we have enough!

  • Jeanne says:

    I don't see carrots in the recipe but they are in the picture. Looks good so I am going to add them and add broth instead of water.

  • I made this today… even have the same kind of crock pot as that recommended. It just beeped that it is to temp, but by gosh, my chicken doesn't look even slightly browned like the delicious looking one in the picture. :( Not sure if I did something wrong….?? Hopefully it will still taste delicious!

    • Skinny Ms. says:

      Debbie, Here are instructions for browning: To brown the chicken, carefully remove from the slow cooker, place in a large roasting pan and broil until desired color has been reached.

  • Iris says:

    Are the carrots and potatoes included in the nutrition facts?

  • Tracy says:

    Add an apple in the cavity of the chicken instead of water. This will give it plenty of juice.

  • heidi says:

    How is it only 2 points? It doesn't have a serving size, only says it serves 6.

    • SkinnyMs says:

      Heidi, I just redid the calculations and it's actually 4 points. 1/6th of the recipe is the serving size. The roasting chicken should be large.

  • Another all time favorite! I love how tender, juicy, and flavorful the chicken is! It really does just fall apart. The potatoes and carrots are delicious along with it. :-)

  • Jess says:

    When I suggested us making our own whole chicken to my husband, he was really skeptical. He says, "It's cheaper to buy a rotisserie chicken at Wal-Mart." and I just can't believe that considering the chicken is $0.95 a pound ($6 for a 6 lb chicken!). I think this recipe will be different in terms of taste but from the reviews it sounds worth trying and making a believer out of my husband!

  • It says to discard the skin, why?

    • SkinnyMs says:

      Michelle Lass Parrinello, Remove the skin if you don't want to eat the fat that's in the skin. For those who never eat poultry skin due to the fat content/ don't like it is still a good idea to cook with the skin on to seal in the juices and remove the skin after cooking. If you like the skin, you can keep it on.

  • lyn says:

    What do you do if you do not have probe as part of the slow cooker..

    • SkinnyMs says:

      Lyn, After 4 hours, use a meat thermometer inserted in the thigh to check that the temperature is at least 165 degrees. Once it's that way, it's safe to eat. Another method home cooks usually use is just to see that the juices run clear and the chicken is not pink, no thermometer necessary.

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