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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