Slow Cooker Chicken Pot Roast Recipe

ByTaylor
Jump to Recipe· 4.9 from 23 reviews

If you’re craving a cozy, comforting meal that basically makes itself, you’re in for a treat with this Slow Cooker Chicken Pot Roast Recipe. Imagine tender chicken thighs slowly cooking alongside hearty veggies in a savory, rich sauce—that’s exactly what this recipe delivers every time. I love how it’s so fuss-free yet offers those deep, satisfying flavors that make you want seconds (and maybe thirds!). Stick around, and I’ll walk you through everything so your pot roast comes out perfect.

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Why This Recipe Works

  • Hands-Off Cooking: You just dump everything in and let the slow cooker do the magic while you relax or get other things done.
  • Flavor-Packed Sauce: The combo of au jus and chicken gravy mix plus spices gives a comforting, rich sauce without any complicated steps.
  • Tender, Juicy Chicken and Veggies: Slow cooking keeps the chicken thighs meltingly tender and infuses the vegetables with savory goodness.
  • Minimal Ingredients, Maximum Comfort: With pantry basics and simple fresh veggies, it’s an easy recipe to pull off even on busy days.
Slow Cooker Chicken Pot Roast, easy chicken pot roast, comforting slow cooker dinner, hearty chicken recipes, savory chicken pot roast - Inside a black slow cooker, there is a mix of shredded light brown chicken pieces and small round orange carrot slices, all sitting in a shiny golden broth. The food is sprinkled with small bright green herb leaves, adding a fresh touch. The black sides of the slow cooker curve around the food, with some bits sticking near the top edge. The cooker is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Slow Cooker Chicken Pot Roast Recipe is a wonderful blend of juicy chicken thighs and classic pot roast veggies all enveloped in a lush sauce. Each ingredient adds its own character, plus a bit of kitchen wisdom helps you shop and prep like a pro.

Slow Cooker Chicken Pot Roast, easy chicken pot roast, comforting slow cooker dinner, hearty chicken recipes, savory chicken pot roast - Flat lay of boneless skinless chicken thighs arranged neatly, a few bright orange carrot slices, fresh green celery stalks sliced, a halved white onion with visible layers, a small white ceramic bowl filled with golden chicken stock, another small white bowl containing a fine light brown powder blend representing au jus and chicken gravy mix, a small white bowl with a pale beige powder for garlic powder, a similar bowl with fine off-white onion powder, and a tiny white bowl holding coarse black pepper, all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Boneless skinless chicken thighs: I prefer thighs here because they stay tender and juicy, even after slow cooking for hours—a big upgrade from dry breasts.
  • Carrots: They add a subtle sweetness and texture that rounds out the savory flavors.
  • Celery stalks: These bring a mild aromatic crunch and balance out the earthiness.
  • Onion: Sliced onions break down and add natural sweetness and depth to the sauce.
  • Chicken stock: Forms the flavorful broth base; always go for low-sodium to control saltiness.
  • Au jus mix: A secret weapon for beefy flavor notes that deepen the sauce dramatically.
  • Chicken gravy mix: Adds thickness and that classic pot roast taste without extra fuss.
  • Garlic powder: Offers a mellow garlic flavor that melds beautifully during slow cooking.
  • Onion powder: Boosts the onion flavor in a subtle, consistent way.
  • Black pepper: Simply for a gentle kick and balanced seasoning.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this Slow Cooker Chicken Pot Roast Recipe is how easy it is to customize. I often switch up the veggies or spice levels depending on what my family feels like or what’s in season—don’t hesitate to make it truly yours.

  • Vegetable swaps: I’ve replaced celery with parsnips or potatoes for more starch if I want a heartier meal.
  • Spice it up: Adding a pinch of smoked paprika or a little cayenne gives a nice warm heat that wakes up the sauce.
  • Herbs: Throw in fresh thyme or rosemary if you have them on hand for a fragrant upgrade.
  • Make it gluten-free: Simply swap the gravy mix for a gluten-free alternative and check the au jus label.

Step-by-Step: How I Make Slow Cooker Chicken Pot Roast Recipe

Step 1: Prep and layer the ingredients

Start by slicing your carrots, celery, and onion. Place the chicken thighs into the slow cooker, then scatter the veggies evenly on top. This layering allows the flavors to meld as they cook. Trust me, it smells amazing already at this stage!

Step 2: Whisk together your flavorful sauce

In a small bowl, whisk chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper until the mixture is smooth and lump-free. Pour this over the chicken and veggies in the slow cooker—this is what ties all the ingredients together with that irresistible sauce.

Step 3: Slow cook low and slow

Cover and set your slow cooker to low for 6 hours or high for about 4 hours. The chicken turns super tender, and the veggies soak up all those comforting flavors. Pro tip: I usually plan this recipe for weekends when I have time to let the slow cooker work its magic without rushing.

Step 4: Finish and serve

Once done, I sprinkle fresh parsley on top for a pop of color and freshness. Then, just dish it up and serve warm—comfort food at its easiest, guaranteed to warm you from the inside out.

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Pro Tips for Making Slow Cooker Chicken Pot Roast Recipe

  • Avoid Dry Chicken: Using thighs instead of breasts keeps the meat juicy and tender after slow cooking.
  • Layer Veggies on Top: Placing the veggies over the chicken helps them steam perfectly without turning mushy.
  • Check your Slow Cooker: Slow cooker temps vary; if you’re short on time, use high for 4 hours but check tenderness early to avoid overcooking.
  • Make it Ahead: You can prep everything the night before; just refrigerate the slow cooker insert with all ingredients inside for easy morning cooking.

How to Serve Slow Cooker Chicken Pot Roast Recipe

Slow Cooker Chicken Pot Roast, easy chicken pot roast, comforting slow cooker dinner, hearty chicken recipes, savory chicken pot roast - A black ladle is lifting a spoonful of thick stew from a dark pot. The stew has shredded light brown meat mixed with soft, bright orange carrot slices and small bits of fresh green herbs on top. The stew is coated in a glossy, creamy sauce that makes the meat and carrots look tender and well cooked. The background shows more stew in the pot, with similar colors and chunky texture, all set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish with a sprinkle of fresh parsley because it brightens the dish beautifully and adds that pretty, homey touch. If I’m feeling fancy, I sometimes add a little lemon zest on top for fresh zing that cuts through the richness.

Side Dishes

This chicken pot roast pairs wonderfully with creamy mashed potatoes or buttery egg noodles to soak up all that luscious sauce. Steamed green beans or roasted brussels sprouts add the perfect crisp contrast. I usually keep sides simple so the pot roast shines.

Creative Ways to Present

For special family dinners, I serve this pot roast over a bed of buttery polenta or even creamy grits. Arranging the veggies artfully around the chicken and drizzling extra sauce on top makes it look extra inviting. It’s a simple dish that feels special when you plate it with a little flair.

Make Ahead and Storage

Storing Leftovers

Leftovers go straight into an airtight container and into the fridge within two hours of cooking. I find they keep really well for up to 3-4 days, making for easy lunches or quick dinners the next day.

Freezing

I’ve frozen portions of this pot roast successfully by cooling the leftovers completely, then transferring to freezer-safe bags or containers. It thaws nicely overnight in the fridge and reheats well without losing texture.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring occasionally to prevent sticking. You can add a splash of chicken stock or water if the sauce feels too thick. Microwaving works too—just cover and heat in short bursts, stirring in between for even warming.

FAQs

  1. Can I use chicken breasts instead of thighs?

    You can, but chicken thighs are generally better suited for slow cooking because they stay moist and tender. Breasts tend to dry out after several hours in the slow cooker, so if you prefer breasts, consider reducing the cooking time or keeping a close eye on them.

  2. Do I need to brown the chicken before slow cooking?

    Not at all! This recipe is designed to be “dump and go,” which saves you time and effort. Browning can add extra flavor, but the seasoning and slow cooking process develop plenty of rich taste on their own.

  3. What can I do if my sauce is too thin?

    If your sauce feels too watery at the end, remove the lid and cook on high for an extra 15-30 minutes to reduce it. Alternatively, whisk in a small slurry of cornstarch and water and cook until thickened.

  4. Can I triple this recipe for a crowd?

    Definitely! Just make sure your slow cooker is large enough to hold the increased volume without overcrowding. You may need to adjust cooking time slightly, checking when the chicken is tender and the veggies are cooked through.

  5. Is this recipe good for meal prep?

    Absolutely! It’s one of my favorite meal prep recipes because it holds up well in the fridge and reheats beautifully. Portion it into containers for effortless weekday lunches or dinners.

Final Thoughts

This Slow Cooker Chicken Pot Roast Recipe is one of those dishes I keep coming back to when I want something utterly satisfying without all the hassle. It’s the kind of meal that feels like a warm hug on a plate, perfect for busy days or chilly nights. I hope you find it as comforting and easy to love as I do—give it a shot, and I bet it’ll become a fast favorite in your home too!

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Slow Cooker Chicken Pot Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 23 reviews
  • Author: Taylor
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
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Description

This Crockpot Chicken Pot Roast is an easy and comforting slow-cooked meal featuring tender boneless chicken thighs with hearty carrots, celery, and onions simmered in a flavorful au jus and chicken gravy sauce. Perfect for a hassle-free dinner that everyone will love.

Ingredients

Main Ingredients

  • 2-3 pounds boneless skinless chicken thighs
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 onion sliced

Broth and Seasoning Mix

  • 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

  1. Add Ingredients: Place the boneless skinless chicken thighs, sliced carrots, celery, and onion directly into the slow cooker.
  2. Prepare Sauce: In a small bowl, whisk together the chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper until the mixture is smooth and well combined.
  3. Cook: Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker. Cover the slow cooker with its lid.
  4. Slow Cook: Set the cooker to low and cook for 6 hours, or set to high and cook for about 4 hours, until the chicken and vegetables are tender and cooked through.
  5. Garnish and Serve: Optionally, sprinkle fresh parsley on top for color before serving. Serve warm and enjoy this comforting dish.

Notes

  • Use boneless skinless chicken thighs for the best tenderness and flavor.
  • If you don’t have au jus or gravy mix, you can use beef broth and cornstarch or flour to thicken the sauce.
  • Feel free to add additional vegetables like potatoes or mushrooms for variation.
  • For a thicker sauce, remove the lid in the last 30 minutes to allow some liquid to evaporate.
  • If you prefer white meat, boneless skinless chicken breasts can be used but may cook faster and dry out more easily.
  • Fresh parsley adds a nice color pop but can be omitted if unavailable.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 600 mg
  • Fat: 15 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 35 g
  • Cholesterol: 110 mg

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