Description
A comforting and easy Crockpot Chicken Pot Roast featuring tender boneless skinless chicken thighs simmered with carrots, celery, and onion in a savory blend of au jus and chicken gravy mix. Perfect for a cozy 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 ounce envelope au jus mix
- 1 ounce envelope chicken gravy mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
Instructions
- Prepare Ingredients: Slice the carrots, celery, and onion. Measure out all spices and mixes for the sauce.
- Add to Slow Cooker: Place the chicken thighs, sliced carrots, celery, and onion directly into the slow cooker.
- Make Sauce: In a small bowl, whisk together chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper until smooth.
- Combine and Cook: Pour the sauce mixture over the chicken and vegetables. Cover the slow cooker with the lid.
- Cook: Set the slow cooker to low and cook for 6 hours or on high for 4 hours, until the chicken and vegetables are tender and cooked through.
- Garnish and Serve: Optionally sprinkle fresh parsley over the top for color. Serve warm as a comforting meal.
Notes
- Use bone-in chicken thighs for extra flavor if desired, adjusting cook time slightly if needed.
- Adding potatoes can turn this into an even heartier meal.
- If you prefer thicker gravy, remove the lid during the last 30 minutes to allow the sauce to reduce.
- Leftovers store well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
