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This crockpot chicken pot roast brings all the cozy comfort of a Sunday dinner with half the effort. Juicy chicken thighs simmer with classic pot roast vegetables and a savory gravy that tastes like you spent all day in the kitchen. It is the kind of set it and forget it meal that fills your home with the best smells and rewards you with a fuss free dinner for the whole family.
I make this on days when I need extra comfort without any extra work. The first time I threw it together my kids could not believe how much it tasted like their favorite diner pot roast. It quickly became our rainy day family staple.
Ingredients
- Boneless skinless chicken thighs: Tender and stay juicy even after hours of cooking. Use fresh or thawed for best results.
- Carrots: Classic pot roast sweetness adds color and natural flavor. Look for firm bright carrots for the best texture.
- Celery: Savory base flavor. Try to use the inside stalks for tenderness.
- Onion: Creates natural sweetness and depth of flavor. Yellow or white onions melt into the sauce beautifully.
- Chicken stock: Provides all the moisture and ties the gravy together. Low sodium is my go to.
- Au jus mix: Big hit of savory flavor. Look for it near the spice packets and choose low salt if watching sodium.
- Chicken gravy mix: Builds the classic comfort food sauce. Pick one with real herbs on the ingredient list if possible.
- Garlic powder: Gentle background warmth.
- Onion powder: Enhances the savory profile.
- Black pepper: Lifts all the flavors. Use freshly cracked for a little extra punch.
Instructions
- Prep the Vegetables and Chicken:
- Slice carrots into rounds, celery into thin pieces, and onion into strips. I usually use thicker slices so the veggies do not fall apart after hours of cooking. Place the chicken thighs and all the chopped vegetables straight into the crockpot.
- Make the Gravy Mixture:
- In a mixing bowl, combine chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper. Whisk until the powders are fully dissolved so there are no clumps. This helps the sauce coat everything evenly.
- Layer and Pour:
- Pour the prepared gravy mixture over the chicken and veggie mixture in the slow cooker. Make sure each piece is coated so every bite gets flavor.
- Slow Cook Until Tender:
- Place the lid on your crockpot. Set to low and cook for about six hours for the most tender, juicy chicken. If you are in a hurry, four hours on high works too. The vegetables should be melt in your mouth and the chicken easily shreds with a fork.
- Optional Garnish and Serve:
- Once everything is cooked, sprinkle with chopped fresh parsley for a nice bright finish if you want that extra homestyle touch. Dish up with plenty of sauce and serve warm.
Chicken thighs are my favorite for this dish because they stay tender and flavorful even after a long cook. I always remember my little one sneaking second helpings straight from the crockpot and insisting we use this as Sunday supper from then on.
Storage Tips
Let leftovers cool to room temperature before packing them up. Store everything in an airtight container in the fridge for up to three days. If you want to keep it even longer, freeze single servings and reheat directly from frozen for speedy future dinners.
Ingredient Swaps
No au jus mix? Use an extra envelope of chicken gravy mix plus a splash of Worcestershire sauce. If you only have chicken breasts, be mindful of cook time to avoid them drying out. Add extra carrots for a sweeter flavor or toss in potatoes to make it extra hearty.
Serving Suggestions
This pot roast loves a side of mashed potatoes, rice, or even buttered noodles. For extra comfort, stir some frozen peas into the crockpot for the last half hour to add pop and color. Warm crusty bread is perfect to mop up every bit of that savory sauce.
History and Comfort Roots
Chicken pot roast takes inspiration from old fashioned beef pot roasts. It is that American comfort food meal that feels like a hug in a bowl. Adapting with chicken makes it lighter and more approachable for hectic weeknights without losing the classic cozy vibe.
Seasonal Adaptations
Use parsnips or turnips after a fall market trip. Try baby potatoes in winter for extra heartiness. Mix in fresh garden peas or green beans as spring arrives.
Success Stories
Friends have told me this recipe made Sunday meals less stressful for them, and a neighbor once brought it to a new parent meal train—rave reviews all around. This crockpot wonder truly saves the day when you crave home cooked comfort with minimal effort.
Freezer Meal Conversion
You can make this a dump and go freezer meal. Just layer all the raw ingredients and the mixed up sauce into a large freezer bag. Press out air and seal. Freeze for up to two months. Let it thaw in the fridge overnight before cooking as usual in the crockpot.
This crockpot chicken pot roast is a true hug in a bowl that takes little effort for maximum comfort. Give it a try for your next family meal and let the slow cooker work its magic.
Common Recipe Questions
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, though thighs offer more moisture and tenderness when slow-cooked.
- → Do I need to brown the chicken before adding to the slow cooker?
Browning is optional. Placing the chicken directly in the slow cooker still yields plenty of flavor and saves time.
- → What vegetables can I add for variety?
Potatoes, parsnips, or mushrooms are great additions to enhance flavor and texture alongside the carrots and celery.
- → How can I thicken the sauce if needed?
If the sauce is too thin, stir in a slurry of cornstarch and water toward the end of cooking to reach your desired consistency.
- → Is this dish freezer-friendly?
Yes, leftovers can be cooled completely and stored in airtight containers in the freezer for up to three months.