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CROCKPOT CHICKEN POT ROAST centered hero view, clean and uncluttered
Yesica Andrews

Crockpot Chicken Pot Roast Easy Weeknight Dinner

This crockpot chicken pot roast is a deliciously easy dinner perfect for a weeknight meal or family dinner. Featuring tender chicken thighs slow-cooked with carrots, celery, and onion in a savory homemade gravy, it offers simple cooking and classic comfort with a lighter twist.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 6 portions
Calories: 310
Ingredients 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

Method
 

  1. Arrange the sliced carrots, celery, and onion evenly at the base of your slow cooker.
  2. Place the chicken thighs on top of the vegetables.
  3. In a separate bowl, combine chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper, whisking until well blended.
  4. Pour the prepared sauce over the chicken and vegetables in the slow cooker.
  5. Cover and cook on high for 4 hours, or on low for 6 hours, until chicken is fully cooked through and tender.
  6. Check that chicken has reached an internal temperature of 165 F and is easy to shred with a fork.
  7. Garnish with fresh parsley if you like, and serve the pot roast warm alongside mashed potatoes, egg noodles, or rice.

Notes

  • Using chicken thighs rather than breasts ensures juicier, more flavorful results. For convenience, you can layer all ingredients in the slow cooker the night before and refrigerate it, then start cooking in the morning. Store leftovers in the fridge up to 4 days or freeze for as long as 3 months.