Crockpot Chicken Pot Roast Recipe

Introduction

This Crockpot Chicken Pot Roast is a comforting and easy meal perfect for busy days. Tender chicken thighs simmer with fresh vegetables and flavorful seasonings, creating a hearty dish that’s ready when you are. It’s the ultimate hands-off dinner that feels like a warm hug.

Ingredients

• 2-3 pounds boneless skinless chicken thighs
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, sliced
• 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. Step 1: Place the chicken thighs, sliced carrots, celery, and onion directly into the slow cooker.
2. Step 2: In a small bowl, whisk together the chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper until smooth. Pour this mixture evenly over the chicken and vegetables.
3. Step 3: Cover the slow cooker and cook on low for 6 hours or on high for about 4 hours, until the chicken is tender and the vegetables are cooked through.
4. Step 4: Optional: Sprinkle with fresh parsley before serving for a pop of color.
5. Step 5: Serve warm and enjoy this cozy, comforting meal.

Tips & Variations

• For extra flavor, add a few sprigs of fresh thyme or rosemary to the slow cooker before cooking.
• Use bone-in chicken thighs for richer taste, adjusting cooking time slightly if needed.
• Swap out the vegetables for your favorites, like potatoes or mushrooms, to customize your pot roast.
• If you prefer a thicker sauce, stir in a slurry of cornstarch and water during the last 30 minutes of cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or on the stovetop until heated through, adding a splash of chicken stock if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts can be used, but they may cook faster and become dry if overcooked. Check for doneness earlier if using breasts.

Is it possible to make this recipe in a regular pot instead of a slow cooker?

Absolutely. You can make this on the stovetop by simmering on low heat for about 1-1.5 hours, or until the chicken and vegetables are tender. Be sure to stir occasionally and add more stock if needed.

Crockpot Chicken Pot Roast Recipe

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★★★★★

4.6 from 102 reviews

This Crockpot Chicken Pot Roast is a comforting, easy-to-make slow cooker recipe featuring tender boneless chicken thighs cooked with carrots, celery, and onion in a flavorful chicken stock and au jus mixture. Perfect for a hands-off meal that delivers rich, cozy flavors with minimal effort.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 6 hours on low or 4 hours on high
• Total Time: 6 hours 15 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Chicken and Vegetables

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

Seasoning and Sauce

• 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 the ingredients: Start by slicing the carrots, celery stalks, and onion. Trim the chicken thighs if needed. This prep ensures everything cooks evenly in the crockpot.
2. Add to slow cooker: Place the chicken thighs, sliced carrots, celery, and onion directly into the slow cooker. This layering sets the base for the flavors to meld during cooking.
3. Make sauce mixture: In a small bowl, whisk together the chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper until fully combined and smooth. This mixture will thicken during cooking, creating a rich sauce.
4. Combine and cook: Pour the prepared sauce over the chicken and vegetables in the slow cooker. Cover with the lid and cook on low heat for 6 hours, or on high heat for about 4 hours, until the chicken is tender and vegetables are soft.
5. Garnish and serve: Once cooked, optionally sprinkle with fresh parsley for a pop of color and fresh flavor. Serve warm as a comforting main dish perfect for any day.

Notes

• Use boneless skinless chicken thighs for the best tender and juicy results.
• Cooking times can vary depending on your slow cooker model; adjust accordingly.
• For added flavor, you can add fresh herbs like thyme or rosemary before cooking.
• This recipe is great for meal prep and leftovers reheat well.

Keywords: Crockpot chicken pot roast, slow cooker chicken recipe, easy chicken pot roast, comfort food, slow cooker dinner