Crockpot Chicken Pot Roast (Print Version)
Tender chicken thighs with vegetables slow-cooked in savory gravy for a comforting, hassle-free dinner everyone will love.
# Ingredients:
01 -
2-3 pounds boneless skinless chicken thighs
02 -
2 carrots, sliced
03 -
2 celery stalks, sliced
04 -
1 onion, sliced
05 -
1 cup chicken stock
06 -
1 (1 ounce) envelope au jus mix
07 -
1 (1 ounce) envelope chicken gravy mix
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
½ teaspoon black pepper
11 -
Fresh parsley for garnish (optional)
# Steps:
01 -
Add the chicken thighs, sliced carrots, celery, and onion directly into the slow cooker.
02 -
In a small bowl, whisk together the chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper until completely smooth. Pour this mixture over the chicken and vegetables.
03 -
Cover and cook on low for 6 hours, or on high for about 4 hours, until the chicken is tender and the vegetables are fully cooked.
04 -
Garnish with fresh parsley if desired for color and freshness. Serve warm in bowls.
# Notes:
01 -
This dish adapts the classic beef pot roast flavors but uses chicken thighs for a lighter version.
02 -
The slow cooking process allows the flavors to meld together while keeping the chicken exceptionally juicy.