Description
A simple and comforting Crockpot Chicken Pot Roast recipe featuring tender chicken thighs cooked with fresh vegetables and savory gravy mix, perfect for an easy weeknight meal.
Ingredients
Scale
Meat
- 3 pounds boneless skinless chicken thighs
Vegetables
- 2 carrots sliced
- 2 celery stalks sliced
- 1 onion sliced
Liquids and Mixes
- 1 cup chicken stock
- 1 ounce envelope au jus mix
- 1 ounce envelope chicken gravy mix
Spices
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
Instructions
- Prepare Ingredients: Place the chicken thighs, sliced carrots, celery, and onion directly into the slow cooker base.
- Mix Sauce: In a small bowl, whisk together chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper until smooth.
- Combine and Cook: Pour the sauce mixture over the chicken and vegetables in the slow cooker. Cover with the lid.
- Slow Cook: Cook on low heat for 6 hours or on high heat for 4 hours until the chicken is tender and vegetables are cooked through.
- Garnish and Serve: Optionally sprinkle fresh parsley on top for color, then dish up and serve warm for comforting, easy dining.
Notes
- Using boneless skinless chicken thighs ensures juiciness and quicker cooking compared to bone-in cuts.
- You can substitute fresh parsley with dried parsley if fresh is not available.
- For a thicker gravy, you can remove the lid for the last 30 minutes of cooking to reduce the liquid slightly.
- Add potatoes for a heartier meal; they can be placed in the slow cooker along with the other vegetables.
- If you prefer less sodium, use low-sodium chicken stock and gravy mix variants.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
