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–+ servings

Slow Cooker Chicken Pot Roast

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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.
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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 for 6 hours or on high for 4 hours.
  • Garnish with parsley if you like.
  • Serve!

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.

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Servings: 6 servings
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