Crockpot Chicken Pot Roast

A comforting slow-cooked chicken pot roast combining tender chicken thighs, flavorful vegetables, and a rich sauce for a nourishing meal.

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Prep Time 15

Cook Time 7

Total Time 7 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

2-3 pounds boneless skinless chicken thighs Juicy and full of flavor; chicken breasts can be used if you prefer.
2 whole carrots, sliced Adds sweetness; substitute with parsnips for a different flavor.
2 whole celery stalks, sliced Provides a savory base; bell peppers are a good substitute.
1 whole onion, sliced Enhances flavor; shallots can be used for a milder taste.
1 cup chicken stock For moisture and rich broth; vegetable stock is a great substitute.
1 ounce au jus mix Imparts a rich taste; homemade reductions can be used as an alternative.
1 ounce chicken gravy mix Enhances the sauce; cornstarch mixed with water could make a lower sodium version.
1 teaspoon garlic powder Elevates the overall flavor; minced fresh garlic may be swapped in.
1 teaspoon onion powder Adds extra onion flavor; can be omitted if desired.
½ teaspoon black pepper For a little heat; adjust to taste.

Method

Preparation

Layer sliced carrots, celery, and onion in the crockpot.
Place chicken thighs on top of the vegetables.
In a bowl, mix chicken stock, au jus mix, gravy mix, garlic powder, onion powder, and black pepper.
Pour the mixture over the chicken and vegetables.
Cover and cook on low for 6-8 hours until chicken is tender.
Shred the chicken and stir back into the pot before serving.

Notes

Avoid overfilling the crockpot for even cooking. Be sure to shred the chicken back into the broth to enhance flavor. For added depth, sear chicken thighs beforehand and consider adding potatoes for a complete meal.