Description
This Crockpot Chicken Pot Roast is a comforting, easy-to-make slow cooker recipe that combines tender chicken thighs with hearty vegetables and flavorful gravy. It’s perfect for a cozy family meal with minimal prep and fuss, delivering rich, savory flavors with every bite.
Ingredients
Scale
Protein
- 2–3 pounds boneless skinless chicken thighs
Vegetables
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, sliced
Liquids & Seasonings
- 1 cup chicken stock
- 1 (1 ounce) envelope au jus mix
- 1 (1 ounce) envelope chicken gravy mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
Instructions
- Prepare the crockpot: Add the boneless skinless chicken thighs, sliced carrots, celery, and onion directly into the slow cooker, layering them evenly for consistent cooking.
- Mix the sauce: In a small bowl, whisk together the chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper until smooth and well combined.
- Combine and cook: Pour the prepared sauce evenly over the chicken and vegetables in the slow cooker. Cover with the lid tightly.
- Slow cook the dish: Cook on the low setting for 6 hours or on high for about 4 hours, until the chicken is tender, vegetables are soft, and the flavors have melded beautifully.
- Garnish and serve: Optionally, sprinkle fresh parsley on top for a splash of color before serving the pot roast warm. Enjoy this comforting meal as is or with your favorite side.
Notes
- You can use chicken breasts if preferred, but thighs remain more tender and juicy with slow cooking.
- Adding a bay leaf or fresh herbs like thyme can enhance the flavor.
- For a thicker gravy, remove the lid during the last 30 minutes of cooking to allow the sauce to reduce.
- Serve with mashed potatoes, rice, or crusty bread to soak up the delicious gravy.
- Leftovers store well in the fridge for up to 3 days and freeze nicely for up to 3 months.
