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Crockpot Chicken Pot Roast Recipe

4 from 62 reviews

This Crockpot Chicken Pot Roast is a comforting and easy-to-make slow cooker recipe featuring tender boneless chicken thighs cooked with hearty vegetables and a flavorful gravy made from au jus and chicken gravy mixes. Perfect for a hassle-free, cozy meal that yields juicy, flavorful chicken and savory vegetables all in one pot.

Ingredients

Scale

Chicken and Vegetables

  • 23 pounds boneless skinless chicken thighs
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 onion, sliced

Gravy Mix

  • 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

  1. Add ingredients to slow cooker: Place the boneless skinless chicken thighs, sliced carrots, celery, and onion directly into the slow cooker, spreading them evenly.
  2. Mix gravy: 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 incorporated.
  3. Cook: Pour the gravy mixture 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.
  4. Add garnish: Optionally, sprinkle fresh parsley over the finished pot roast for a touch of color and freshness.
  5. Serve: Dish up the chicken pot roast and serve warm, enjoying this comforting, effortless meal.

Notes

  • You can substitute chicken stock with low-sodium broth to reduce salt content.
  • For thicker gravy, remove the lid for the last 30 minutes to allow some liquid to evaporate.
  • Adding fresh herbs like thyme or rosemary can enhance the flavor.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.

Keywords: Crockpot Chicken Pot Roast, slow cooker chicken, comfort food, easy chicken dinner, pot roast chicken