Description
Crockpot Chicken Pot Roast And Wild Rice is a comforting dish that combines tender chicken, classic pot roast vegetables, and earthy wild rice, all cooked effortlessly in a slow cooker. This hearty meal transforms simple ingredients into a rich, satisfying dinner perfect for busy weeknights.
Ingredients
Scale
- 2–2.5 pounds Boneless, Skinless Chicken Thighs
- 1 cup chopped Carrots
- 1 cup chopped Celery
- 1 large Onion, roughly chopped
- 1.5–2 pounds Small Yukon Gold or red Potatoes, halved or quartered
- 8–10 ounces sliced Cremini or white Button Mushrooms
- 3–4 cups low-sodium Chicken Broth
- Non-Alcoholic Red Cooking Wine Alternative or 1-2 tablespoons Balsamic Vinegar mixed with extra Chicken Broth
- 1–2 tablespoons Tomato Paste
- 4–5 cloves Fresh minced Garlic
- Fresh sprigs of Rosemary
- Fresh sprigs of Thyme
- 1 Bay Leaf
- Salt
- Freshly ground Black Pepper
- Pinch of Smoked Paprika
- 2 tablespoons Cornstarch
- 2 tablespoons cold Water
- 1.5 cups dry Wild Rice Blend
Instructions
- Pat the boneless, skinless chicken thighs dry with paper towels and season with salt, black pepper, and smoked paprika.
- In a large skillet, heat a tablespoon or two of olive oil over medium-high heat and sear the chicken thighs for about 3-4 minutes per side until golden brown. Transfer the chicken to the bottom of a 6-quart slow cooker.
- In the same skillet, add more oil if needed and sauté the chopped onions, carrots, and celery for about 5-7 minutes until softened and fragrant. Add the sautéed vegetables over and around the chicken in the slow cooker.
- Add the halved or quartered potatoes and sliced mushrooms to the slow cooker, along with the minced garlic, rosemary, thyme, and bay leaf.
- In a measuring cup, whisk together the chicken broth, non-alcoholic red cooking wine alternative (or balsamic vinegar + broth), and tomato paste until well combined. Pour this mixture over the ingredients in the slow cooker.
- Secure the lid on the slow cooker and set it to cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is fork-tender and the vegetables are soft.
- While the chicken pot roast is cooking, prepare the wild rice blend according to package directions.
- Once the cooking time is complete, carefully remove the chicken thighs from the slow cooker and shred them into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker.
- Check the consistency of the gravy. If too thin, prepare a cornstarch slurry by whisking together 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth, then stir it into the liquid in the slow cooker. Let it sit for another 15-20 minutes until thickened.
- Taste the pot roast and adjust the seasonings if needed. Remove and discard the bay leaf, rosemary stems, and thyme stems.
- To serve, ladle a generous portion of the Crockpot Chicken Pot Roast over a bed of fluffy wild rice and garnish with fresh parsley if desired.
- Prep Time: 15 mins
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Searing the chicken adds depth of flavor. Cut vegetables into uniform, larger chunks for even cooking. Always taste and adjust seasoning before serving. Cooking wild rice separately ensures the best texture.