Description
This Crockpot Chicken Pot Roast Recipe is cozy comfort food made easy. Tender chicken thighs, hearty vegetables, and rich gravy cook low and slow for a stress-free dinner everyone loves.
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
Add the chicken thighs, carrots, celery, and onion directly into the slow cooker.
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 the gravy mixture evenly over the chicken and vegetables.
Cover and cook on LOW for 6 hours or HIGH for 4 hours, until the chicken is tender and easily shredded.
Serve warm, spooning the gravy over mashed potatoes, rice, or noodles if desired.
Notes
Chicken thighs stay juicier than breasts during long cook times.
If the gravy is thicker than you like, stir in a splash of warm chicken stock before serving.
This recipe reheats beautifully and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 165 mg