Description
A comforting and easy-to-make Crockpot Chicken Pot Roast featuring tender boneless skinless chicken thighs slow-cooked with fresh vegetables and savory au jus and gravy mixes, perfect for a hearty family meal.
Ingredients
Chicken and Vegetables
- 2-3 pounds boneless skinless chicken thighs
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, sliced
Seasonings and Liquids
- 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 slow cooker: Add the chicken thighs, sliced carrots, celery, and onion directly into the slow cooker, distributing them evenly for balanced cooking.
- Make 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 the mixture is smooth and well combined.
- Combine and cook: Pour the seasoned liquid mixture evenly over the chicken and vegetables in the slow cooker. Cover with the lid and cook on low for 6 hours or on high for about 4 hours until the chicken and vegetables are tender and fully cooked.
- Add fresh garnish: Once cooked, if desired, sprinkle fresh parsley over the top to add a pop of color and a fresh herbal note to the dish.
- Serve: Dish up the chicken pot roast warm, making sure to include plenty of the flavorful sauce and vegetables. Enjoy this comforting and effortless meal!
Notes
- You can substitute boneless skinless chicken breasts if preferred, but thighs yield a juicier and more tender result.
- The cooking time may vary slightly depending on your slow cooker model.
- For a thicker gravy, remove the chicken and vegetables and cook the sauce on high uncovered for 15–20 minutes to reduce before serving.
- This dish freezes well—store leftovers in airtight containers for up to 3 months.
- Adding fresh parsley is optional but enhances the presentation and flavor.
