If you’re craving a hearty, comforting meal that feels like a big warm hug, you have to try this Crockpot Chicken Pot Roast Recipe. It’s the perfect blend of tender chicken thighs slow-cooked to juicy perfection with a medley of fresh vegetables and rich, flavorful gravy. The slow cooker does all the heavy lifting, making dinner effortless but unbelievably satisfying. Whether you’re feeding a crowd or just want a cozy weeknight meal with minimal fuss, this recipe will quickly become your go-to comfort food favorite.
Ingredients You’ll Need
This Crockpot Chicken Pot Roast Recipe calls for simple, pantry-friendly ingredients that come together in harmony. Each ingredient plays a vital role: fresh veggies add texture and sweetness, chicken thighs stay juicy and tender, and the gravy mix layers in that irresistible savory flavor.
- 2-3 pounds boneless skinless chicken thighs: Choose thighs for extra juiciness and rich flavor compared to chicken breasts.
- 2 carrots, sliced: Adds natural sweetness and a lovely pop of color to the dish.
- 2 celery stalks, sliced: Provides a subtle crunch and aromatic depth.
- 1 onion, sliced: Brings sweetness and rounds out the flavor base perfectly.
- 1 cup chicken stock: The savory liquid foundation that keeps everything moist and delicious.
- 1 (1 ounce) envelope au jus mix: Intensifies the beefy, savory notes for a rich gravy.
- 1 (1 ounce) envelope chicken gravy mix: Thickens the sauce while adding a comforting, classic flavor.
- 1 teaspoon garlic powder: Offers a warm, aromatic punch.
- 1 teaspoon onion powder: Boosts the onion flavor for an extra savory kick.
- ½ teaspoon black pepper: Adds just the right amount of subtle heat and earthiness.
How to Make Crockpot Chicken Pot Roast Recipe
Step 1: Layer Your Veggies
Start by placing the sliced carrots, celery, and onion evenly across the bottom of your crockpot. This creates a flavorful vegetable bed that not only infuses the chicken with moisture but also soaks up all those delicious juices during cooking.
Step 2: Add the Chicken Thighs
Next, lay your boneless skinless chicken thighs right on top of the veggies. This positioning ensures the chicken cooks beautifully in the aromatic steam and stays tender throughout the long, slow cooking process.
Step 3: Mix Up the Sauce
In a separate bowl, combine the chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper. Stir it thoroughly to blend all those flavors into a savory, luscious gravy base that will transform the dish.
Step 4: Pour the Mixture Over
Pour your sauce mixture evenly over the chicken and vegetables in the crockpot. This step guarantees every bite will be tender, juicy, and coated with that incredible gravy.
Step 5: Cook Low and Slow
Cover your crockpot and set it to low heat. Let it cook for 6 to 8 hours until the chicken is utterly tender and the vegetables are beautifully soft. The slow cooking melds all those deep flavors and makes your home smell downright amazing.
Step 6: Shred and Stir
When the cooking time is up, shred the chicken right in the pot with two forks. Stir the shredded meat back into the combined veggies and gravy, allowing the flavors to mingle one last time before serving.
How to Serve Crockpot Chicken Pot Roast Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme adds a bright, fresh contrast and a pop of color right before serving. If you like a little tang, a squeeze of fresh lemon juice brightens the rich gravy beautifully.
Side Dishes
Pair this Crockpot Chicken Pot Roast Recipe with creamy mashed potatoes or fluffy rice to soak up that savory sauce. Roasted Brussels sprouts or steamed green beans also complement the meal with their crisp texture and vibrant flavor.
Creative Ways to Present
For a charming family-style presentation, serve the pot roast right in the crockpot to keep it warm at the table. Or plate it over a bed of buttery egg noodles for a comforting twist that’s sure to impress. Leftovers can be turned into sandwiches, topped with gravy and served alongside a pickle for a delightful lunch.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making the second-day meal even better.
Freezing
This dish freezes wonderfully—just transfer cooled leftovers into freezer-safe containers or heavy-duty bags. Use within 3 months for the best taste and texture.
Reheating
Reheat gently on the stovetop over low heat or microwave in short intervals, stirring in between to ensure even heating. Add a splash of chicken stock if the sauce has thickened too much during storage.
FAQs
Can I use chicken breasts instead of thighs?
You can, but thighs hold up better during the long cooking time and stay more moist and flavorful. Breasts may dry out if cooked too long.
Do I need to brown the chicken first?
Nope! This Crockpot Chicken Pot Roast Recipe is designed for convenience, so you can skip browning and still get great flavor thanks to the slow cooking and seasoning.
Can I add other vegetables?
Definitely! Potatoes, parsnips, or mushrooms would be excellent additions that soak up the tasty gravy beautifully.
Is this recipe freezer-friendly?
Yes, it freezes well and reheats with ease, making it fantastic for batch cooking and meal prep.
How do I adjust cooking time for high heat?
If you’re short on time, cook on high for 3 to 4 hours, but keep an eye on it to avoid overcooking the chicken.
Final Thoughts
Trust me, once you try this Crockpot Chicken Pot Roast Recipe, you’ll wonder how you ever lived without it. It’s one of those dishes that feels like homemade love in every bite, and the slow cooker makes it surprisingly effortless. This recipe is perfect for busy days, family dinners, or when you just want a meal that fills your home with warmth and comfort. Give it a go soon—you’ll be so glad you did!
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Crockpot Chicken Pot Roast Recipe
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Chicken Pot Roast is a comforting, hearty dish perfect for an easy weeknight meal. Featuring tender boneless chicken thighs cooked slowly with fresh vegetables and flavorful gravy, it is a simple yet satisfying recipe that requires minimal prep and provides delicious, melt-in-your-mouth results.
Ingredients
Vegetables
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, sliced
Chicken
- 2–3 pounds boneless skinless chicken thighs
Seasonings and Sauces
- 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 Vegetables: Layer the sliced carrots, celery, and onion evenly at the bottom of the crockpot to form a flavorful vegetable base.
- Add Chicken: Place the boneless skinless chicken thighs on top of the arranged vegetables, ensuring an even layer for slow cooking.
- Mix Seasoning Sauce: In a separate bowl, combine the chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper. Stir well to dissolve powders and create a cohesive sauce.
- Pour Mixture: Pour the seasoning mixture evenly over the chicken and vegetables in the crockpot, ensuring thorough coverage to infuse flavor during cooking.
- Slow Cook: Cover the crockpot with its lid and cook on low heat for 6 to 8 hours until the chicken is tender and cooked through.
- Shred Chicken: Once cooked, remove the chicken, shred it with forks, then stir the shredded meat back into the pot to mix with the vegetables and juices before serving.
Notes
- For best flavor, use fresh vegetables and quality chicken thighs.
- You can substitute the au jus mix and gravy mix with homemade seasoning blends for a less processed meal.
- Serve this pot roast with mashed potatoes or rice to soak up the delicious juices.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
