Description
This Crockpot Chicken Pot Roast is a comforting and easy-to-make slow cooker meal featuring tender boneless skinless chicken thighs cooked with carrots, celery, and onion in a flavorful au jus and chicken gravy broth. Perfect for a hands-off dinner, it delivers hearty flavors with minimal effort.
Ingredients
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
- Prepare the Slow Cooker: Place the chicken thighs, sliced carrots, celery, and onion directly into the slow cooker, layering them evenly to ensure even 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.
- Cook: Pour the prepared sauce 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 is tender and the vegetables are cooked through.
- Garnish: Once cooked, optionally sprinkle with fresh parsley to add a pop of color and fresh flavor.
- Serve: Dish up the chicken pot roast warm as a comforting and satisfying meal. Enjoy!
Notes
- For best flavor, use fresh parsley as a garnish just before serving.
- You can add other root vegetables like potatoes or parsnips for variation.
- If you prefer, substitute boneless skinless chicken breasts, but thighs provide juicier results.
- Adjust seasoning to taste, especially if your au jus or gravy mix is already salty.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
