Slow Cooker Chicken Pot Roast Recipe

BySarah
Jump to Recipe· 4.8 from 36 reviews

If you’re craving something cozy and downright comforting, you’ve got to try my Slow Cooker Chicken Pot Roast Recipe. It’s one of those dishes that feels like a warm hug on a plate — simple to throw together, yet packed with comforting flavors that taste like homemade love. Whether you’re newbie to slow cooking or a seasoned pro, this recipe will quickly become your go-to for an effortless, hearty meal.

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Why This Recipe Works

  • Hands-Off Cooking: Just pop all the ingredients in the slow cooker, set it, and forget it until dinnertime.
  • Flavor-Packed Broth: The blend of au jus and chicken gravy mixes creates a rich, savory sauce that coats the chicken and veggies beautifully.
  • Tender, Juicy Chicken: Using boneless, skinless chicken thighs means every bite is juicy and melts in your mouth, no fuss.
  • Balanced Veggies: Carrots, celery, and onions add a naturally sweet and aromatic base, soaking up all those delicious juices.
Slow Cooker Chicken Pot Roast, easy chicken pot roast, hearty slow cooker meal, comforting chicken dinner, simple chicken casserole - 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

The ingredients in this Slow Cooker Chicken Pot Roast Recipe come together to create a classic, comforting meal without any complicated prep. Each element plays a role in building layers of flavor while keeping things super simple.

Slow Cooker Chicken Pot Roast, easy chicken pot roast, hearty slow cooker meal, comforting chicken dinner, simple chicken casserole - 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 swear by thighs for slow cooking—they stay tender and juicy far better than breasts.
  • Carrots: They add just the right amount of natural sweetness and texture, balancing the savory flavors.
  • Celery: This veggie brings a subtle earthiness that rounds out the flavor perfectly.
  • Onion: It adds a base aroma that fills your kitchen with those amazing slow-cooked scents.
  • Chicken Stock: Using stock instead of water amps up the richness of your pot roast flavors.
  • Au Jus Mix: This little packet brings deep, beefy notes that make the dish feel indulgent.
  • Chicken Gravy Mix: Thickens the sauce and adds a comforting, traditional flavor.
  • Garlic Powder: A quick way to punch up the savory depth without fresh garlic prep.
  • Onion Powder: Adds an extra layer of oniony goodness.
  • Black Pepper: Just the right amount of spice to balance the sweetness.
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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

I love how flexible this Slow Cooker Chicken Pot Roast Recipe is. Over time, I’ve played with adding a few twists here and there — it’s all about making it feel like your own comfy classic.

  • Veggie Bump: Once, I added mushrooms and baby potatoes, turning the pot roast into an even heartier meal. It soaked up all that wonderful broth—highly recommended if you want to stretch your meal.
  • Spice It Up: If you like a bit of heat, try tossing in a pinch of cayenne or smoked paprika. It adds a subtle warmth that lifts the dish beautifully.
  • Herbs: Fresh rosemary or thyme tucked in during cooking imparts a lovely aroma, making the slow cooker magic even more pronounced.

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

Step 1: Layer Your Base

Start by tossing the sliced carrots, celery, and onions right into your slow cooker. I like to spread them out evenly because they create a flavor-packed bed for the chicken to sit on, which helps them steam up nicely without turning mushy. It’s an easy first step that sets the stage for the whole dish.

Step 2: Add the Chicken

Next, nestle your boneless skinless chicken thighs on top of the veggies. Don’t worry about layering them perfectly—this recipe is forgiving! I like to use a generous 2-3 pounds to make enough for leftovers (or second helpings, no judgment here).

Step 3: Whisk Together the Magic Sauce

In a separate bowl, whisk the chicken stock with the au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper. Whisk until smooth—that way, no lumps sneak into your sauce. When I first tried this, I overlooked whisking properly and ended up with clumps, which really made me appreciate this small but crucial step.

Step 4: Pour and Cook

Pour that flavorful sauce over the chicken and veggies—try to get it as evenly distributed as possible. Then cover your slow cooker and cook on low for about 6 hours, or on high for around 4. You’re looking for tender chicken that falls apart easily and veggies that are soft but not mushy.

Step 5: Garnish and Serve

Right before serving, I sprinkle some fresh parsley to add a burst of color and a touch of freshness. It almost feels like a little celebration for such a simple meal that’s so satisfying.

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Pro Tips for Making Slow Cooker Chicken Pot Roast Recipe

  • Keep Chicken Evenly Sized: I always make sure my chicken thighs are roughly the same size so they cook evenly—no dry edges or underdone center.
  • Don’t Peek Too Early: Opening the lid releases heat and messes with cook time; resist the urge to check in before at least 3 hours have passed.
  • Adjust Liquids If Needed: If your slow cooker tends to evaporate more, add a splash more chicken stock to keep everything moist.
  • Thicken Sauce After Cooking: If you want a thicker gravy, remove the chicken/veggies and switch the slow cooker to high, cooking the liquid uncovered for 15 minutes to reduce it.

How to Serve Slow Cooker Chicken Pot Roast Recipe

Slow Cooker Chicken Pot Roast, easy chicken pot roast, hearty slow cooker meal, comforting chicken dinner, simple chicken casserole - 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’m a simple gal when it comes to garnishes. Fresh parsley is my go-to because it brightens the dish visually and adds just a hint of herbaceous freshness without overpowering the cozy flavors.

Side Dishes

This chicken pot roast pairs beautifully with mashed potatoes to soak up all that luscious gravy. I also love serving it with crusty bread and a crisp green salad to balance out the richness.

Creative Ways to Present

For special occasions, I’ve gathered the chicken and veggies in a big rustic serving dish and drizzled some additional gravy on top, garnished heavily with fresh thyme sprigs. It turns an everyday dinner into something a bit more festive without extra effort.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in airtight containers in the fridge. The flavors actually deepen overnight, and it reheats like a dream. Just make sure to keep the sauce and solids together to avoid dryness.

Freezing

I’ve frozen this Slow Cooker Chicken Pot Roast Recipe a few times with great success. Just portion it out into freezer-safe containers, leaving some headspace for expansion. When thawed, the chicken stays moist and flavorful, which isn’t always a given for slow cooker meals.

Reheating

The best way I’ve found to reheat leftovers is gently on the stove over low heat to avoid drying out the chicken. Give it a slow, loving warm-up with a splash of broth if needed, stirring occasionally until hot all the way through.

FAQs

  1. Can I use bone-in chicken thighs for this recipe?

    Absolutely! Bone-in thighs tend to add extra richness to the dish. Just keep in mind they might need slightly longer cooking time to ensure the meat is tender and falls off the bone. If you use bone-in, check doneness at the 6-hour mark on low or 4 hours on high and adjust accordingly.

  2. Can I prepare this recipe in advance and refrigerate before slow cooking?

    Yes! You can assemble all the ingredients in the slow cooker insert, cover tightly, and refrigerate overnight. Just add an additional 30 minutes of cook time when you start the slow cooker to compensate for the cold ingredients.

  3. Is it okay to use chicken breast instead of thighs?

    You can, but chicken breasts tend to dry out more easily in slow cooking. If you prefer chicken breast, I recommend cutting it into larger chunks and cooking on low to help retain moisture.

  4. How thick will the gravy be after cooking?

    The gravy should be moderately thick thanks to the chicken gravy mix but still pourable. If you like it thicker, remove the chicken and veggies after cooking and let the sauce simmer uncovered on high to reduce and thicken further.

  5. Can I double this recipe for a larger crowd?

    Yes, you can! Just make sure your slow cooker is large enough to hold all ingredients without overcrowding, which can affect cooking times. In general, double the cooking time if necessary and check for tenderness as you go.

Final Thoughts

This Slow Cooker Chicken Pot Roast Recipe has become one of my absolute favorites for lazy weekday dinners or cozy weekend meals. It’s unbelievably simple to prepare, yet it yields big, comforting flavors that make you feel like you’ve spent hours in the kitchen. I truly hope you give it a try—you’ll love the ease and the heartwarming taste. Promise me you’ll take a moment to savor those tender bites and maybe even share with friends or family. After all, good food brings people together, and this pot roast certainly does that for me.

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Slow Cooker Chicken Pot Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 36 reviews
  • Author: Sarah
  • 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 a comforting and easy-to-make dish featuring tender boneless chicken thighs cooked low and slow with fresh vegetables and savory seasonings. Perfect for a hassle-free family meal, this recipe combines carrots, celery, and onions with flavorful chicken stock and gravy mixes, slow-cooked to juicy perfection.

Ingredients

Chicken and Vegetables

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

Seasoning and Sauce

  • 1 cup chicken stock
  • 1 ounce envelope au jus mix
  • 1 ounce envelope chicken gravy mix
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper

Instructions

  1. Prepare ingredients: Slice the carrots, celery, and onion. Set aside 2-3 pounds of boneless skinless chicken thighs.
  2. Assemble in slow cooker: Place the chicken thighs and sliced vegetables into your slow cooker in an even layer.
  3. Mix 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.
  4. Add sauce to slow cooker: Pour the prepared sauce evenly over the chicken and vegetables inside the slow cooker.
  5. Cook: Cover the slow cooker and cook on low for 6 hours, or on high for 4 hours, until the chicken is tender and the vegetables are soft.
  6. Optional garnish: Before serving, sprinkle the finished pot roast with fresh parsley to add a pop of color and freshness.
  7. Serve: Dish up the chicken pot roast warm for a hearty and comforting meal.

Notes

  • For best flavor, use fresh vegetables and good quality chicken stock.
  • You can substitute chicken thighs with bone-in thighs if preferred but adjust cooking time accordingly.
  • If you like a thicker gravy, remove some cooking liquid and thicken with a cornstarch slurry on the stovetop.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • Add fresh herbs like thyme or rosemary for extra aromatic flavor variations.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 600 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Protein: 40 g
  • Cholesterol: 110 mg

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