Description
A comforting and easy-to-make Crockpot Chicken Pot Roast featuring tender boneless skinless chicken thighs slow-cooked with fresh vegetables and savory au jus and gravy mixes, perfect for a hearty family meal.
Ingredients
Scale
- 2–3 pounds boneless skinless chicken thighs
- 2 carrots, sliced
- 2 celery stalks, 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
- Add the chicken thighs, sliced carrots, celery, and onion directly into the slow cooker, distributing them evenly for balanced cooking.
- 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.
- Pour the seasoned liquid mixture evenly over the chicken and vegetables in the slow cooker. Cover with the lid and cook on low for 6 hours or on high for about 4 hours until the chicken and vegetables are tender and fully cooked.
- Once cooked, if desired, sprinkle fresh parsley over the top to add a pop of color and a fresh herbal note to the dish.
- Dish up the chicken pot roast warm, making sure to include plenty of the flavorful sauce and vegetables. Enjoy this comforting and effortless meal!
Notes
- Prep Time: 20 minutes
- Cook Time: 6 hours on low or 4 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Crockpot Chicken Pot Roast