The ideal pot roast is one that falls apart in your mouth. This slow cooker version really does the trick, serving up wholesome veggies and juicy, tender meat in each bite.
- Yield: 4 Servings
- Preparation Time: 20 Minutes
- 1½ pounds russet potatoes, unpeeled, cut into 1½-inch chunks
- 1 pound baby carrots
- 1 cup coarsely chopped onion
- 8 boneless, skinless chicken thighs
- 4 tablespoons (½ stick) unsalted butter
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- 2 tablespoons chopped fresh parsley, plus more for garnish
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup chicken broth
How to Make It
- Spray the insert of a 6-quart slow cooker with cooking spray.
- Layer the potatoes, carrots, and coarsely chopped onion over the bottom of the slow cooker and place the chicken thighs on top.
- In a small saucepan, melt the butter over medium heat. Add the finely chopped onion, celery, and parsley and cook until the vegetables are translucent, about 2 minutes. Add the flour, stirring until the flour is completely absorbed, about 1 minute. Add the salt, pepper, and chicken broth and cook, stirring, until the sauce thickens and bubbles, about 2 minutes. Pour the sauce over the chicken, cover, and cook on Low for 5 to 6 hours, or until the vegetables appear done when pierced with the tip of a knife.
- Serve, garnished with parsley.