Slow Cooker Chicken Pot Roast with Vegetables

Chicken Pot Roast with Vegetables

Chicken Pot Roast with Vegetables


  • 1 (3 1/2 lb.) chicken
  • 1/2 t salt
  • 1/4 t pepper
  • 1 T unsalted butter
  • 8 baby carrots
  • 8 small boiling onions, peeled
  • 3/4 C chicken broth
  • 1 t dried tarragon
  • 1/4 t dried thyme
  • 1 bay leaf
  • 3 potatoes cut into 1/2 inch slices


  1. Melt the butter in the skillet. Stir in the carrots and
  2. onions. Stirring often, cook for 3 minutes or until the
  3. onions are a light brown. Pour the chicken broth into the
  4. skillet. Stir in the tarragon and thyme. Remove the
  5. skillet from the heat.
  6. Scatter the potatoes over the bottom of the crock pot. Add
  7. in the carrot onion mixture. Place the bay leaf into the
  8. mixture. Add the chicken on top.
  9. Cover with the lid and cook on low for 8 hours or until
  10. the juices from the chicken run clear when pierced with a
  11. fork. Transfer the chicken and the vegetables to a platter
  12. and keep warm.
  13. Skim the fat from the surface of the cooking liquid. Pour
  14. the liquid into a saucepan and place the pan over high
  15. heat. Bring the liquid to a brisk boil. Cook the liquid,
  16. stirring often, until it is reduced to 1 cup. Pour the
  17. sauce over the chicken and vegetables before serving.
  18. Makes 4 servings


Turn this tasty dish into a warming soup. Complete the above directions through the 8 hours of cooking. Remove the chicken from the crock pot. Get rid of the skin and pull the meat from the bones. Return the meat to the crock pot. Add 8 oz. of fully cooked noodles to the crock pot. Cook until heated through, about 30 minutes then enjoy.