Pot Roasted Chicken

This hearty family meal is made all in one pot. Since it's ready in one hour and can feed a family of four, you are able to spend your time doing what matters; being with the people you love.









  • 4 Sanderson Farms® Skinless Chicken Thighs
  • ¾ teaspoons salt, divided
  • ¾ cup reduced sodium chicken broth, divided
  • 2 cups sliced onions, ¼-inch
  • 1 teaspoon minced garlic
  • 2 teaspoons honey
  • ½ teaspoon oregano
  • ¼ teaspoon ground black pepper
  • 12 baby red potatoes, cut in half
  • 3 cups baby carrots
  • 1 ½ cups sliced celery, ½-inch on the bias
  • 1 tablespoon corn starch


  1. Season chicken thighs with ½ teaspoon salt.
  2. To the inner pot, add ½ cup broth, onions, garlic, honey, oregano, black pepper and ¼ teaspoon salt.
  3. Place chicken on top of onions and place steam rack over chicken.
  4. Add potatoes, carrots and celery to steam rack.
  5. Place pot into base and secure lid. Make sure steam release handle is in the“sealing” position.
  6. Set “pressure cook” time for 15 minutes.
  7. Once timer ends, turn steam release handle to “venting.”
  8. Mix ¼-cup broth and cornstarch to make a slurry.
  9. Remove lid. Remove steam basket with vegetables and chicken, set aside. The chicken is cooked when it reaches an internal temperature of 180ºϜ.
  10. Press “sauté” for 4 minutes. Add cornstarch slurry to pot. Stir until thickened. Pour sauce over chicken and vegetables.
  11. TIP: Too much food? We can show you what to do with it.

Nutritional Information

Saturated Fat 2g
Carbohydrate 41g

Chicken. A great source of protein.

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