Description
A comforting and easy Crockpot Chicken Pot Roast featuring tender boneless chicken thighs slow-cooked with carrots, celery, and onion in a flavorful sauce made from chicken stock, au jus mix, and chicken gravy mix. Perfect for a warm, hearty meal with minimal prep.
Ingredients
Scale
Chicken and Vegetables
- 2-3 pounds boneless skinless chicken thighs
- 2 carrots sliced
- 2 celery stalks sliced
- 1 onion sliced
Seasoning and Sauce
- 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 Ingredients: Add the chicken thighs, sliced carrots, celery, and onion directly into the slow cooker.
- Make Sauce: In a small bowl, whisk together the chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper until smooth.
- Combine and Cook: Pour the prepared sauce over the chicken and vegetables in the slow cooker. Cover with the lid and cook on low for 6 hours or on high for 4 hours until the chicken is tender and the vegetables are cooked through.
- Optional Garnish: Sprinkle with fresh parsley for a pop of color and added freshness before serving.
- Serve: Dish up the chicken pot roast and serve warm as a comforting meal.
Notes
- For more flavor, sear the chicken thighs in a hot skillet before adding to the slow cooker.
- Use fresh herbs like thyme or rosemary to enhance the aroma.
- Adjust seasoning to taste, adding salt if needed since au jus and gravy mixes can be salty.
- Serve with mashed potatoes or crusty bread to soak up the flavorful sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
