Description
This Crockpot Chicken Pot Roast is a comforting and flavorful slow-cooked dish featuring tender chicken thighs with hearty vegetables in a savory gravy. Perfect for an easy, hands-off meal that feels like classic comfort food.
Ingredients
Scale
Chicken and Vegetables
- 2-3 pounds boneless skinless chicken thighs
- 2 carrots sliced
- 2 celery stalks sliced
- 1 onion sliced
Sauce 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
- Prepare the ingredients: Place the chicken thighs, sliced carrots, celery, and onion directly into the slow cooker.
- Mix 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 smooth.
- Add the sauce: Pour the prepared sauce mixture over the chicken and vegetables in the slow cooker.
- Cook the pot roast: Cover 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 and serve: Optionally sprinkle fresh parsley over the dish for a pop of color before serving warm.
Notes
- You can use chicken breasts if preferred but thighs provide more flavor and stay moist.
- For added depth, brown the chicken thighs in a skillet before adding to the slow cooker.
- Adjust vegetable quantities to your liking or add potatoes for a heartier meal.
- If you don’t have au jus mix or chicken gravy mix, substitute with store-bought gravy and beef broth.
- Leftovers store well in the fridge for up to 3 days and reheat gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg
