Slow Cooker Chicken Pot Roast

When you want a comforting dinner that practically cooks itself, this Slow Cooker Chicken Pot Roast delivers every time.

It’s everything you love about a traditional pot roast, made lighter with chicken.

Tender chicken, hearty vegetables, and a rich, savory broth all come together in one pot, melding home-cooked flavor into every bite. It’s the kind of meal that feels like a Sunday dinner but without spending hours in the kitchen.

Just add the ingredients to the slow cooker, set it, and let the magic happen. Perfect for busy days, cozy nights, or when you just want something hearty and wholesome without much effort. This Slow Cooker Chicken Pot Roast is truly pure comfort in a bowl.

Looking for the printable recipe? You’ll find it below, but don’t skip the tips section — there are a few tricks that make this turn out perfectly every time!

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

Why You’ll Love This Recipe

This Slow Cooker Chicken Pot Roast is everything you want in a home-made dinner.

It makes a rich, savory gravy that coats tender, tasty chicken and hearty vegetables, all with minimal effort.

You can have everything prepped in about five minutes. It’s family-friendly, endlessly customizable, and perfect for busy weeknights or lazy weekends.

Swap in your favorite vegetables or seasonings, prep it the night before for extra convenience, toss everything together in the morning, and let the slow cooker do the work for dinner.

The best part? The leftovers taste even better the next day as the flavors blend together.

How To Make Slow Cooker Chicken Pot Roast

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

Step-by-Step Guide

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

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

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

4. Garnish with parsley if you like.

5. Serve!

Tips, Tricks and Storage

• Sear the Chicken First: While it’s optional, a quick sear before adding the chicken to the slow cooker helps lock in moisture and gives it extra flavor. 
• Layer Smartly: Place root vegetables like carrots and potatoes on the bottom. They take longer to cook and soak up the delicious juices. Be sure to chop the veggies into similar-sized pieces so they cook evenly.
• Adjust the Broth: If you prefer more sauce, add extra broth or a splash of cream at the end for richness. Want a thicker gravy? Stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) during the last 30 minutes of cooking.
• Prep the Night Before: 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!
• Storage: 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 gently in the microwave or on the stovetop, adding a bit of broth if needed.

Variations

Want a creamier pot roast? Stir in a few spoonfuls of cream or a can of cream of chicken soup during the last 30 minutes.

Looking for more veggies? Add mushrooms, parsnips, or even green beans in the final hour for extra flavor and texture.

Feel free to swap in baby carrots, diced potatoes, mushrooms, or even green beans, depending on what you have on hand.

Garnish with fresh parsley or thyme before serving to add a pop of color, or squeeze in some lemon juice before serving to add a little freshness.

Substitutions

Chicken Thighs → Chicken Breasts

Both work well. Thighs stay a bit juicier, but breasts create a leaner dish. Boneless skinless chicken breasts can be used instead of thighs if you prefer leaner meat, though thighs will be juicier and more flavorful.

Potatoes → Sweet Potatoes or Cauliflower

For a lighter version, swap out regular potatoes. Sweet potatoes add a touch of sweetness, while cauliflower keeps it low-carb. 

Chicken Broth → Vegetable Broth or Gravy Mixes

Chicken broth or bone broth can be used in place of chicken stock with no problem, and vegetable broth works great if you prefer a slightly milder, lighter flavor. 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.

Fresh Herbs →  Dried Herbs

No fresh herbs? Dried rosemary, thyme, and parsley all work fine. Just use about half the amount since dried herbs are more potent.

Frequently Asked Questions

Q: Can I use frozen chicken?

It’s best to use thawed chicken so it cooks evenly.

Q: How do I thicken the broth?

Mix 1 tablespoon cornstarch + 1 tablespoon cold water, then stir it in during the last 30 minutes of cooking. It’ll create a silky, flavorful sauce.

Q: What should I serve it with?

Mashed potatoes, buttered noodles, or fresh bread are all perfect sides — anything that helps soak up that yummy gravy.

Try our full collection of Slow Cooker recipes for more warm, hearty meals that practically cook themselves. Try the tasty Slow Cooker Bourbon Chicken, Slow Cooker Beef Bourguignon, or the Slow Cooker Beef Enchilada Casserole next!