Slow Cooker Chicken Pot Roast
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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 the chicken and vegetables - Start by placing the chicken thighs directly into the bottom of your slow cooker. Spread them out as evenly as you can. Add the sliced carrots, celery, and onion right on top. No need to be fancy here. This is rustic comfort food at its best.
- Step 2: Mix the gravy base - 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.
- Step 3: Pour and cover - Pour the gravy mixture evenly over the chicken and vegetables. Give it a gentle nudge with a spoon to make sure everything is lightly coated. Place the lid on the slow cooker.
- Step 4: Slow cook to perfection - Cook on low for 6 hours or on high for 4 hours. The chicken should be tender and easy to break apart with a fork, and the vegetables should be soft but not mushy.
- Step 5: Garnish and serve - If you like, sprinkle a little fresh parsley over the top before serving. Scoop into bowls, making sure everyone gets plenty of gravy, and enjoy while it is hot.
Notes
Tips, Tricks & 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.Private Notes
Servings: 6 servings
