Slow Cooker Chicken Pot Roast
If you’re looking for a lighter Sunday supper that still feels familiar, look no further than my Chicken Crock Pot Roast recipe! This set-it-and-forget-it meal features the rich, cozy flavors of classic pot roast, but without the heaviness of red meat.
I love slow cooker chicken recipes on busy weeks. From this crock pot roast chicken and slow cooker carolina gold chicken thighs to slow cooker cherry cola chicken legs, there’s plenty of ways to whip up something delicious without any fuss!
Here, chicken thighs are slow cooked to fork-tender perfection and served with a rich brown gravy that’s just begging for a pile of mashed potatoes.
Serves: 6
Prep time: 5 minutes
Cook time: 4 hours
Why You’ll Love Roasting Chicken In a Crock Pot
- Quick & Easy – This easy crockpot recipe is basically set it and forget it. You do have to do about 15 minutes of prep with your veggies, but the rest is hands-off.
- Lightened Up – I used to love eating a Sunday roast every week, but as I’ve gotten older, I need to pay attention to boring adult things like cholesterol. This yummy chicken pot roast scratches the itch in a much lighter, more easily digestible format.
- Just 10 Ingredients – And half of them are pantry staples! Don’t you just love when things are simple?
Ingredients & Substitutions
- 2 to 3 pounds boneless skinless chicken thighs: Using dark meat ensures the richest flavor and most tender shreds. You can also use bone-in chicken thighs for a consistency and flavor that’s even more like pot roast. Just make sure to give it a quick sear to brown the skin before cooking to add depth.
- 2 carrots, sliced: Adds natural sweetness and classic pot roast texture.
- 2 stalks celery, sliced: Brings a subtle savory note and helps build the base flavor.
- 1 onion, sliced: Melts into the gravy and gives it depth and richness.
- 1 cup chicken stock: Since we’re making chicken pot roast, chicken stock makes the most sense. If needed, you can use vegetable stock instead. Alternatively, swap in chicken bone broth for an added boost of protein!
- 1 envelope au jus mix, 1 ounce: Adds that classic pot roast savory flavor.
- 1 envelope chicken gravy mix, 1 ounce: Helps thicken the sauce and adds comfort food richness.
- 1 teaspoon garlic powder: Adds warmth without overpowering.
- 1 teaspoon onion powder: Enhances the natural onion flavor already in the dish.
- 1 half teaspoon black pepper: Make sure it’s freshly cracked for the most potent flavor. The pre-ground stuff that comes in a tin doesn’t pack much punch since all of the essential oils end up dissipating.
How to Make Slow Cooker Chicken Pot Roast
Step 1: Layer
Start by placing the chicken thighs right into the bottom of your slow cooker. Spread them out as evenly as you can. Then just toss the sliced carrots, celery, and onion right on top. No need to be fancy here—this is rustic, comforting home cooking at its best.
Step 2: Mix
In a small bowl, whisk together the chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper. Make sure everything is well combined so there are no dry pockets of seasoning. This flavorful gravy is going to be the star of the show!
Step 3: Pour & Cover
Pour that delicious gravy mixture right over the chicken and veggies. Give it a gentle nudge with a spoon to make sure everything is lightly coated. Then just pop the lid on the slow cooker and let the magic happen.
Step 4: Slow Cook to Perfection
Cook this on low for 6 hours or high for 4 hours. The chicken should get super tender and easy to break apart with a fork, and the vegetables will get nice and soft (but not mushy).
Step 5: Garnish & Serve
If you want, sprinkle a little parsley over the top before serving for a bright pop of color and freshness. Scoop it into bowls, making sure everyone gets plenty of that rich, flavorful gravy. Serve it up hot and enjoy!
Optional Variations & Dietary Adaptations
- Gluten-Free – Use gluten-free gravy mixes and double check your chicken stock is also gluten-free.
- Swap the Protein – Instead of chicken, you could use beef chuck roast or pork shoulder for a different twist. Just adjust the cooking time as needed.
- Add Potatoes – Dice up some potatoes and add them in with the other vegetables for a heartier, more filling meal.
- Try Different Veggies – Mix it up by using parsnips, turnips, or rutabaga in place of or in addition to the carrots, celery, and onion.
- Make it Creamy – For an extra rich gravy, stir in some heavy cream or cream cheese at the end.
Expert Tips & Tricks
- Brown the Chicken First – For extra flavor, take a few minutes to sear the chicken thighs in a hot pan before adding them to the slow cooker. This helps develop more complex flavor thanks to the Maillard reaction.
- Use Bone-In Chicken – Chicken thighs with the bone-in will give you the most tender, fall-off-the-bone texture. The bones also add extra depth of flavor to the gravy. If you go this route, remove them from the slow cooker for the last 5-10 minutes and broil them on high until browned and crisped up.
- Cut Veggies Into Larger Pieces – Chop the carrots, celery, and onions into larger, more rustic chunks. This will prevent them from getting too mushy during the long cooking time, plus it makes chopping go by more quickly.
- Adjust Seasoning As Needed– Taste the finished dish and adjust the seasoning as needed. Add a little extra salt, pepper, or even a splash of lemon juice to brighten up the flavors.
- Thicken the Gravy – If you want an even thicker stew-like gravy, make a cornstarch slurry by mixing 1-2 tablespoons cornstarch with 1-2 tablespoons water. Stir this into the hot pot roast chicken during the last 30 minutes of cooking.
How to Serve
The classic pairing for this comforting dish is to serve the tender chicken and vegetables over a bed of creamy, buttery mashed potatoes. The rich gravy will soak into the fluffy spuds for the ultimate in cozy, stick-to-your-ribs satisfaction. Another hearty option is to toss the shredded chicken and veggies with some wide egg noodles for a homestyle chicken noodle dish.
For a low-carb twist, you could serve the pot roast over a bed of creamy, garlic-infused cauliflower mash instead. And to soak up all that delectable gravy, a thick slice of crusty artisan bread or a fluffy rosemary garlic dinner roll would be just the ticket.
For some extra roasted veggie goodness, try pairing the pot roast with Brussels sprouts, butternut squash, or green beans that have been tossed in olive oil and roasted until tender and caramelized. The natural sweetness would complement the savory pot roast beautifully.
Storage & Reheating
- Reheating: Transfer the chicken, vegetables, and gravy to a baking dish and reheat in a 350°F oven for 20-30 minutes, until heated through. Alternatively, you can reheat individual portions in the microwave, stirring every 1-2 minutes until hot.
- Refrigeration: Transfer any leftovers to an airtight container and allow to cool to room temperature. It should be refrigerated within 2 hours of taking it off the heat. Chicken pot roast will keep well in the fridge for 3-4 days.
- Freezing: For longer-term storage, slow cooker chicken pot roast can also be frozen for 2-3 months. (It’s still safe to eat beyond that time, but the quality will deteriorate.) Just be sure to label the containers with the contents and date. Allow the frozen pot roast to thaw in the refrigerator overnight.
Frequently Asked Questions
Can you do a pot roast with chicken?
Yes, particularly if you use a crockpot! Making chicken pot roast slow cooker-style makes these chicken thighs very tender and flavorful without drying them out, just like a traditional beef pot roast.
Is it okay to put raw chicken in a crock pot?
Yes, it is generally safe to put raw chicken directly into a slow cooker or crock pot. The long, slow cooking process will kill any harmful bacteria. However, browning the chicken first can enhance the flavor and texture. Searing the chicken before adding it to the slow cooker helps lock in the juices and gives the dish a more complex taste.
Can you roast a chicken in a slow cooker?
Absolutely! The slow, moist heat of the slow cooker results in an incredibly tender, juicy roast chicken. The long cooking time also allows the flavors to really develop. It’s a hands-off, easy way to get a delicious roast chicken without heating up the oven. Just be sure the internal temperature reaches 165°F before serving, and if you’re using skin-on chicken, consider crisping it up under the broiler.
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!
Slow Cooker Chicken Pot Roast
Print Recipe
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
- Step 1: Layer – Start by placing the chicken thighs right into the bottom of your slow cooker. Spread them out as evenly as you can. Then just toss the sliced carrots, celery, and onion right on top. No need to be fancy here—this is rustic, comforting home cooking at its best.
- Step 2: Mix – In a small bowl, whisk together the chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper. Make sure everything is well combined so there are no dry pockets of seasoning. This flavorful gravy is going to be the star of the show!
- Step 3: Pour & Cover – Pour that delicious gravy mixture right over the chicken and veggies. Give it a gentle nudge with a spoon to make sure everything is lightly coated. Then just pop the lid on the slow cooker and let the magic happen.
- Step 4: Slow Cook to Perfection – Cook this on low for 6 hours or high for 4 hours. The chicken should get super tender and easy to break apart with a fork, and the vegetables will get nice and soft (but not mushy).
- Step 5: Garnish & Serve – If you want, sprinkle a little parsley over the top before serving for a bright pop of color and freshness. Scoop it into bowls, making sure everyone gets plenty of that rich, flavorful gravy. Serve it up hot and enjoy!
Notes
Optional Variations & Dietary Adaptations
- Gluten-Free – Use gluten-free gravy mixes and double check your chicken stock is also gluten-free.
- Swap the Protein – Instead of chicken, you could use beef chuck roast or pork shoulder for a different twist. Just adjust the cooking time as needed.
- Add Potatoes – Dice up some potatoes and add them in with the other vegetables for a heartier, more filling meal.
- Try Different Veggies – Mix it up by using parsnips, turnips, or rutabaga in place of or in addition to the carrots, celery, and onion.
- Make it Creamy – For an extra rich gravy, stir in some heavy cream or cream cheese at the end.
Expert Tips & Tricks
- Brown the Chicken First – For extra flavor, take a few minutes to sear the chicken thighs in a hot pan before adding them to the slow cooker. This helps develop more complex flavor thanks to the Maillard reaction.
- Use Bone-In Chicken – Chicken thighs with the bone-in will give you the most tender, fall-off-the-bone texture. The bones also add extra depth of flavor to the gravy. If you go this route, remove them from the slow cooker for the last 5-10 minutes and broil them on high until browned and crisped up.
- Cut Veggies Into Larger Pieces – Chop the carrots, celery, and onions into larger, more rustic chunks. This will prevent them from getting too mushy during the long cooking time, plus it makes chopping go by more quickly.
- Adjust Seasoning As Needed– Taste the finished dish and adjust the seasoning as needed. Add a little extra salt, pepper, or even a splash of lemon juice to brighten up the flavors.
- Thicken the Gravy – If you want an even thicker stew-like gravy, make a cornstarch slurry by mixing 1-2 tablespoons cornstarch with 1-2 tablespoons water. Stir this into the hot pot roast chicken during the last 30 minutes of cooking.
How to Serve
The classic pairing for this comforting dish is to serve the tender chicken and vegetables over a bed of creamy, buttery mashed potatoes. The rich gravy will soak into the fluffy spuds for the ultimate in cozy, stick-to-your-ribs satisfaction. Another hearty option is to toss the shredded chicken and veggies with some wide egg noodles for a homestyle chicken noodle dish. For a low-carb twist, you could serve the pot roast over a bed of creamy, garlic-infused cauliflower mash instead. And to soak up all that delectable gravy, a thick slice of crusty artisan bread or a fluffy rosemary garlic dinner roll would be just the ticket. For some extra roasted veggie goodness, try pairing the pot roast with Brussels sprouts, butternut squash, or green beans that have been tossed in olive oil and roasted until tender and caramelized. The natural sweetness would complement the savory pot roast beautifully.Storage & Reheating
- Refrigeration: Transfer any leftovers to an airtight container and allow to cool to room temperature. It should be refrigerated within 2 hours of taking it off the heat. Chicken pot roast will keep well in the fridge for 3-4 days.
- Freezing: For longer-term storage, slow cooker chicken pot roast can also be frozen for 2-3 months. (It’s still safe to eat beyond that time, but the quality will deteriorate.) Just be sure to label the containers with the contents and date. Allow the frozen pot roast to thaw in the refrigerator overnight.
- Reheating: Transfer the chicken, vegetables, and gravy to a baking dish and reheat in a 350°F oven for 20-30 minutes, until heated through. Alternatively, you can reheat individual portions in the microwave, stirring every 1-2 minutes until hot.
