Crockpot Chicken Pot Roast (Print-Friendly Format)
Slow-cooked chicken with carrots and celery in a savory gravy for a comforting, effortless main dish.
# Ingredients You’ll Need:
→ Main
01 -
900–1350 grams boneless skinless chicken thighs
02 -
2 carrots, sliced
03 -
2 celery stalks, sliced
04 -
1 onion, sliced
→ Sauce
05 -
240 millilitres chicken stock
06 -
28 grams au jus seasoning mix
07 -
28 grams chicken gravy mix
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
0.5 teaspoon ground black pepper
# How to Make It:
01 -
Arrange the chicken thighs, carrots, celery, and onion evenly in the bowl of a slow cooker.
02 -
In a mixing bowl, whisk together chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper until fully combined and smooth.
03 -
Pour the sauce evenly over the chicken and vegetables in the slow cooker to ensure even coverage.
04 -
Cover with the lid and cook on low for 6 hours, or on high for 4 hours, until the chicken and vegetables are fork-tender.
05 -
Optionally, garnish with chopped fresh parsley for colour. Portion onto plates and serve warm.
# Extra Tips:
01 -
For best results, slice vegetables evenly to ensure uniform cooking.