I’ve been holding onto this recipe for too long. It’s so special and delicious. I’ve been waiting until our fall days really settled in before sharing this! And after spending time in Chicago this past weekend, where the changing leaves and mild temperatures made for ideal fall weather, I now know it’s time! Everyone is ready to enter cozy fall and holiday mode, and I’m right there with you all! In fact, I feel like I’m three steps ahead, which is honestly great! The fall and holiday season is always the busiest, so I’m really trying to get us all prepped and ready to go with easy dinners and great recipes for entertaining! This brings me to today’s recipe: pot roast chicken made easily in the crockpot! I adore this recipe, and when I get home from traveling this week, I’m definitely making it for my family! If you love a traditional pot roast, this is very similar. I swapped the beef roast for chicken breasts and thighs and braised them slowly in my favorite seasonal pumpkin beer and cider. The flavor and tenderness are perfect! While I adore a classic pot roast, the chicken feels a little lighter and simpler for weeknight dinners!
Ok, here are the details
Ingredients
boneless chicken breasts or thighs, or use a mix, I use skinless chicken flour chili powder garlic fresh thyme and sage salted butter sweet yellow onions your favorite beer, I love pumpkin beer (you can also replace the beer with broth or additional apple cider) apple cider (or use broth) potatoes, I like Yukon Gold cream cheese garlic powder
Tools
Crockpot Braiser
Step 1: season the chicken Working in the bowl of your crockpot, season the chicken well with salt and pepper. Then, rub the chicken pieces all over with flour, chili powder, garlic, fresh thyme, and fresh sage. The flour will slowly thicken the gravy, so don’t skip it. If needed, feel free to use gluten-free flour. Step 2: the onions Now that you’ve taken care of the chicken, start the onions. The key is to slice them thinly. I prefer to use a lot of onions, but you do what you and your family will enjoy most! Arrange the onions around and underneath the chicken. Then add pats of salted butter. Step 3: add the potatoes and start cooking Pour over the beer and apple cider, or feel free to use your favorite broth if you prefer not to cook with beer. Arrange the potatoes over the chicken. Leave them whole; no chopping required. Cover and slow cook until it’s dinner time!!
Step 3: broil the chicken When ready, I transfer everything but the potatoes to a roasting pan. Then, finish cooking the chicken at a high temperature in the oven for 15 minutes. During this time, the onions should darken a bit in color. Step 4: the potatoes While you finish the chicken in the oven, mash the potatoes with cream cheese, butter, garlic powder, salt, and pepper! They are going to be so creamy, buttery and scrumptious!
Step 5: serve and enjoy Finally, serve the chicken, which should be tender and falling apart into the gravy and onions in the pot. Serve the mashed potatoes on the side or underneath the chicken and gravy. It’s the perfect family dinner, so hands off, too. Of course, I served this with beer bread and a big salad! Great for Sunday nights all fall and winter long. This pot roast isn’t too difficult, and the potatoes really make the recipe perfect. I’m so excited for you all to make this soon!!
Looking for other simple dinners? Here are my favorites: Crockpot Thai Short Ribs with Coconut Rice Baked Chipotle Cheddar Sweet Potato Chowder One Skillet Creamy Sun-Dried Tomato Chicken and Orzo Herby Buttered Balsamic Mushroom Ravioli Spicy Pesto Pasta Alla Vodka Smothered Chicken in Mushroom Wine Pan Sauce Lastly, if you make this Crockpot Pumpkin Beer Braised Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
