Slow Cooker Chicken Pot Roast

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Skip the rotisserie section and make this Chicken Pot Roast at home. Warm paprika, seasonal thyme, lots of freshly ground black pepper – have I got your attention yet? This slow cooker recipe is perfect to make for a big family meal on a Sunday night.

    This recipe combines everything you love about pot roasts with roasted chicken. Skip the rotisserie section and make this Chicken Pot Roast at home. Warm paprika, seasonal thyme, and also lots of freshly ground black pepper – have I got your attention yet? This slow cooker recipe is perfect to make for a big family meal on a Sunday night. Enjoy eating slowly together and shred up the chicken for tacos, pastas, and great sandwiches all week long. One bite and it will hook you!

    A Leaner Pot Roast

    I know we all think of “pot roast” as a beef dish. Actually, the term “pot roast” simply means a piece of meat that is cooked slowly in a covered pot. This Chicken Pot Roast is not only leaner, it’s also easier to achieve a reliable moist and flavorful meat. This beautifully browned chicken was cooked in a Set n’ Forget Slow Cooker. We 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. This deliciously simple slow cooker recipe, with it’s potatoes and root vegetables, is actually a perfectly balanced family meal for any night of the week!

    Want To Add More Vegetables?

    That can never be a bad thing… We think baby carrots and potatoes work excellently but you could also include celery, whole onions, turnips, and even cremini mushrooms.

    Need more pot roast in your life? We understand. How about this Skinny Mississpippi Pot Roast? Oh okay… one more. This is our Classic Beef Pot Roast. You’re welcome.

    0 from 0 votes

    Slow Cooker Chicken Pot Roast

    A pot roast for the beginner, this recipe is savory and delicious and is a great addition to your menu.
    Prep Time 15 minutes
    Cook Time 6 hours
    Total Time 6 hours 15 minutes
    Yield 6 people
    Serving Size 1 cup
    Course Dinner
    Cuisine Universal
    Author SkinnyMs.

    Ingredients

    • 1 chicken large, roasted
    • 2 teaspoons extra virgin olive oil
    • 2 garlic cloves minced
    • 2 teaspoons fresh thyme
    • 1 teaspoon black pepper
    • 1 teaspoon paprika
    • 1 teaspoon kosher or sea salt
    • 2 celery stalks
    • 1/4 cup water optional
    • 1 cup baby carrots
    • 2 potatoes medium, cut into 1-inch cubes

    Instructions

    • 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 6 hours or until chicken has reached an internal temperature of 165-170 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.

    Notes

    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.
    The Cuisinart Slow-Cooker for Browning is another great option for this recipe.

    Nutrition Information

    Serving: 1cup | Calories: 178kcal | Carbohydrates: 15g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 104mg | Fiber: 3g | Sugar: 2g |
    SmartPoints (Freestyle): 5
    Keywords Diabetic-Friendly, Gluten-Free, Paleo, Slow Cooker

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    27 Comments

    1. 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)?

      1. Lisa, Sure that would work as well. You will likely have to reduce the cooking time…start with an hour less and check for doneness.

    2. 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!!

    3. 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!

    4. 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!

      1. 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.

      1. 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.

    5. 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. 🙂

    6. 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!

      1. 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.

      1. 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.

    7. I love the idea of slower cooker recipes because everyone says you can come home from work and eat. However most recipes, like the one above says to cook from 4-6 hours. I work an 8 hour day with a 25 min. drive to and from work, so I am looking at about 10 hours in the crockpot. Is cooking on low like the recipe recommends above, going to over cook the meal?

      1. Shawn J., I think you would be fine, but we can’t promise it won’t be overcooked. The ideal thing would be to cook on low for 6 hours then it
        automatically goes to warm. Of course not all slow cookers have that feature. The 10 hours on low should work, if your slow cooker doesn’t have that feature.
        The Chicken Pot Roast won’t be ruined just fall-off-the-bone extremely tender. You should also make sure there’s enough liquid so that it doesn’t dry out, so you would want to add 1 cup more liquid than the recipe calls for, either one cup of chicken broth or water, if cooking for 10 hours on low.

    8. Just an extra tip for the crock pot users. I use a security timer to manage the crock pot while I’m at work. These are the light timers that you can find easily during Christmas time for tree lights. Everything goes in before I leave for work and I set the timer to switch the pot on and off as needed. Might be a little cold when I get home but it works for me.

      1. Yes! Lamb shanks would be a delicious substitute in this recipe. Just keep in mind lamb will change the nutritional information.

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