Description
A comforting and easy Crockpot Chicken Pot Roast made with tender chicken thighs, fresh vegetables, and flavorful gravy cooked slowly to perfection.
Ingredients
Scale
Protein
- 2-3 pounds boneless skinless chicken thighs
Vegetables
- 2 carrots sliced
- 2 celery stalks sliced
- 1 onion sliced
Gravy and Seasoning
- 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
- Prepare the Slow Cooker: Add the chicken thighs, sliced carrots, sliced celery, and sliced onion directly into the slow cooker.
- Mix the Sauce: In a small bowl, whisk together the chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper until the mixture is smooth and well combined.
- Combine and Cook: Pour the prepared sauce evenly over the chicken and vegetables in the slow cooker. Cover with the lid.
- Slow Cook: Cook on low for 6 hours or on high for about 4 hours, until the chicken is tender and the vegetables are soft and flavorful.
- Garnish and Serve: Optionally sprinkle with fresh parsley for color and serve warm as a comforting main dish.
Notes
- You can substitute chicken thighs with boneless chicken breasts, but cooking time may be shorter and meat less tender.
- Adding potato chunks can make this dish even heartier.
- For a thicker gravy, stir in a slurry of cornstarch and water about 30 minutes before the end of cooking.
- Fresh herbs like thyme or rosemary can be added for more aroma.
- This recipe works well with frozen chicken thighs; just increase the cooking time slightly on low.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
