Slow Cooker Chicken Pot Roast

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Slow Cooker Chicken Pot Roast

Serves: 6
Prep time: 5 minutes
Cook time: 4 hours

This Slow Cooker Chicken Pot Roast is pure comfort in a bowl.

Tender chunks of chicken slow-cooked with hearty potatoes, carrots, and savory herbs in a rich, flavorful gravy, it’s everything you love about a traditional pot roast, made lighter with chicken.

The slow cooker does all the work, infusing every bite with cozy, home-cooked flavor.

Perfect for chilly nights or when your family needs something warm and wholesome on the table.

A plate of shredded chicken stew with carrots served over mashed potatoes, alongside green beans, on a striped cloth with a glass, wooden spoon, and layered cutting boards.

How To Make Slow Cooker Chicken Pot Roast

Raw chicken thighs on a plate, and bowls containing chopped onions, celery, carrots, chicken broth, brown sugar, mustard powder, and assorted spices on a white surface.

Ingredients

  • 2-3 pounds boneless skinless chicken thighs
  • 2 carrots, sliced
  • 2 stalks celery 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
A plate of shredded chicken with carrots and sauce served over mashed potatoes, with a side of green beans.

Step-by-Step Guide

1. To your slow cooker add your chicken, carrots, celery and onion.

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2. To a small bowl whisk together the chicken stock, au jus, chicken gravy mix, garlic powder, onion powder and black pepper.

Slow cooker filled with raw chicken, chopped carrots, celery, and onions, next to a measuring cup containing dry seasoning mix.
Raw chicken, sliced carrots, celery, and chopped onions with broth and seasonings in a slow cooker, ready to be cooked.

3. Cover and cook on low 6 or high for 4 hours.

A slow cooker filled with shredded meat, sliced carrots, and herbs in a thick sauce, viewed from above.
Close-up of shredded chicken stew with sliced carrots and herbs in a thick, brown sauce.

4. Garnish with parsley if you like.

Close-up of shredded chicken, carrots, and herbs in a thick sauce inside a slow cooker.

5. Serve!

A ladle holding a serving of shredded chicken, tomatoes, and vegetables over a slow cooker filled with a similar mixture.
A plate of shredded meat with carrots and gravy served over mashed potatoes, with green beans on the side, sits on a striped napkin next to a green glass and wooden spoon.

Substitutions

  • Chicken – Boneless skinless chicken breasts can be used instead of thighs if you prefer leaner meat, though thighs will be juicier and more flavorful.
  • Vegetables – Feel free to swap in baby carrots, diced potatoes, mushrooms, or even green beans depending on what you have on hand.
  • Gravy Mixes – If you don’t have au jus or chicken gravy mix, you can use a packet of ranch seasoning or dry onion soup mix for a different twist.
  • Stock – Chicken broth or bone broth can be used in place of chicken stock with no problem.
A plate of mashed potatoes topped with shredded chicken, carrots, and gravy, garnished with herbs; green glasses are in the background.

Tips & Tricks

  • Sear the chicken first for extra flavor, this step is totally optional but adds a little something special!
  • Want a thicker gravy? Stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) during the last 30 minutes of cooking.
  • Chop the veggies into similar-sized pieces so they cook evenly.
  • Garnish with fresh parsley or thyme before serving to add a pop of color and a little freshness.
A plate of mashed potatoes topped with shredded chicken, carrots, and gravy, garnished with herbs, with green beans on the side.

Storage & Make Ahead

  • Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better the next day!
  • Freeze in freezer-safe containers or zip-top bags for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or on the stovetop.
  • Make Ahead Tip: You can prep everything the night before, just layer it all in the slow cooker insert, cover, and refrigerate. In the morning, pop it in the base and start cooking!
A plate of mashed potatoes topped with a stew of meat, carrots, and herbs, set on a striped cloth with green glass cups in the background.

Slow Cooker Chicken Pot Roast

Print Recipe
A plate of mashed potatoes topped with shredded chicken and carrots in sauce, served with green beans on the side, sits on a striped napkin and wooden board.
Prep Time:5 minutes
Cook Time:4 hours
Total Time:4 hours 5 minutes

Ingredients

  • 2-3 pounds boneless skinless chicken thighs
  • 2 carrots sliced
  • 2 stalks celery 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

  • To your slow cooker add your chicken, carrots, celery and onion.
  • To a small bowl whisk together the chicken stock, au jus, chicken gravy mix, garlic powder, onion powder and black pepper.
  • Cover and cook on low 6 or high for 4 hours.
  • Garnish with parsley if you like.
  • Serve!

Notes

Substitutions

  • Chicken – Boneless skinless chicken breasts can be used instead of thighs if you prefer leaner meat, though thighs will be juicier and more flavorful.
  • Vegetables – Feel free to swap in baby carrots, diced potatoes, mushrooms, or even green beans depending on what you have on hand.
  • Gravy Mixes – If you don’t have au jus or chicken gravy mix, you can use a packet of ranch seasoning or dry onion soup mix for a different twist.
  • Stock – Chicken broth or bone broth can be used in place of chicken stock with no problem.

Tips & Tricks

  • Sear the chicken first for extra flavor, this step is totally optional but adds a little something special!
  • Want a thicker gravy? Stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) during the last 30 minutes of cooking.
  • Chop the veggies into similar-sized pieces so they cook evenly.
  • Garnish with fresh parsley or thyme before serving to add a pop of color and a little freshness.

Storage & Make Ahead

  • Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better the next day!
  • Freeze in freezer-safe containers or zip-top bags for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or on the stovetop.
  • Make Ahead Tip: You can prep everything the night before, just layer it all in the slow cooker insert, cover, and refrigerate. In the morning, pop it in the base and start cooking!
Servings: 6 servings
A plate of shredded chicken with gravy served over mashed potatoes, alongside green beans, on a striped napkin with green glass cups in the background.
A plate of chicken and vegetables in sauce served over grits with green beans on the side, placed on a wooden board near glasses, utensils, and a striped napkin.

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