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
Scale
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.
