Description
A warm and hearty Crockpot Chicken Thigh Pot Roast made with juicy chicken thighs, tender vegetables, and rich slow-cooked gravy. The perfect cozy dinner for busy nights.
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
Fresh parsley (optional)
Instructions
Add the chicken thighs, carrots, celery, and onion directly into your 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 mixture over the chicken and vegetables.
Cover and cook on LOW for 6 hours or HIGH for 4 hours, until everything is tender and flavorful.
Sprinkle with fresh parsley if desired.
Serve warm and enjoy this cozy, comforting meal.
Notes
Add baby potatoes or mushrooms for a heartier meal.
If the gravy is too thin, remove the lid during the last 30 minutes to thicken.
Leftovers keep well for up to 4 days and taste 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: 310 kcal
- Sugar: 3 g
- Sodium: 740 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 150 mg