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Crispy Parmesan Chicken with Creamy Garlic Sauce plated with parsley garnish

Crockpot Chicken Pot Roast

Juicy chicken thighs slow-cooked with carrots, celery, and onion in a savory homemade gravy. Classic pot roast comfort made lighter with chicken and totally effortless in the crockpot.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 6 portions
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs boneless skinless chicken thighs 2 to 3 lbs
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 onion sliced
  • 1 cup chicken stock
  • 1 oz au jus mix packet 1 envelope
  • 1 oz chicken gravy mix packet 1 envelope
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp black pepper
  • fresh parsley optional, for garnish

Equipment

  • 6-quart slow cooker
  • Small mixing bowl
  • whisk
  • Instant read meat thermometer

Method
 

  1. Add the sliced carrots, celery, and onion into the bottom of your slow cooker. Place the chicken thighs on top.
  2. In a small bowl, whisk together the chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper until smooth. Pour over the chicken and vegetables.
  3. Cover and cook on LOW for 6 hours or on HIGH for 4 hours, until the chicken reaches an internal temperature of 165 F and pulls apart easily with a fork.
  4. Sprinkle with fresh parsley if desired. Serve warm over mashed potatoes, egg noodles, or rice.

Notes

Chicken thighs are strongly recommended over breasts for best results. For make-ahead prep, layer all ingredients in the slow cooker insert and refrigerate overnight, then cook in the morning. Leftovers keep in the refrigerator for up to 4 days or in the freezer for up to 3 months.
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