Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Chicken Pot Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 116 reviews
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 4-6 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Chicken Pot Roast is a comforting, flavorful dish perfect for an easy weeknight dinner. Tender chicken thighs are slow-cooked with carrots, celery, and onions in a savory broth made from chicken stock, au jus mix, and chicken gravy mix, fused with garlic and onion powders for extra depth of flavor. Minimal prep and the slow cooker do all the work, resulting in a juicy, hearty pot roast that pairs well with mashed potatoes or crusty bread.

Ingredients

Scale

Chicken and Vegetables

  • 2–3 pounds boneless skinless chicken thighs
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 onion, sliced

Broth and 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

  1. Prepare Ingredients: Begin by slicing the carrots, celery, and onion into similar-sized pieces to ensure even cooking.
  2. Add to Slow Cooker: Place the boneless skinless chicken thighs, sliced carrots, celery, and onion into the bottom of your slow cooker.
  3. Mix Broth: In a small bowl, whisk together the chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper until well combined.
  4. Cook: Pour the broth mixture over the chicken and vegetables in the slow cooker. Cover with the lid and cook on low for 6 hours or on high for 4 hours until the chicken is tender and cooked through.
  5. (Optional) Thicken Gravy: If you desire a thicker gravy, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Stir this into the slow cooker during the last 30 minutes of cooking.
  6. Garnish and Serve: Once cooked, garnish with fresh parsley or thyme for a pop of color and a fresh flavor. Serve hot alongside your favorite sides.

Notes

  • Searing the chicken thighs before adding them to the slow cooker enhances the flavor but is optional.
  • Use a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) to thicken the gravy in the last 30 minutes if you want a richer sauce.
  • Chop vegetables uniformly to guarantee even cooking throughout the dish.
  • Garnishing with fresh parsley or thyme adds color and freshness to the final dish.

Find it online: https://oliviadinner.com/slow-cooker-chicken-pot-roast-recipe/