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Crockpot Chicken Thigh Pot Roast

Crockpot Chicken Thigh Pot Roast is a comforting slow-cooked meal made with juicy chicken thighs, classic vegetables, and a rich, savory gravy — perfect for chilly evenings or easy family dinners.
Calories:
Author: Sandra Myers

Ingredients

  • 2 pounds boneless skinless chicken thighs
  • 1 ½ cups carrots peeled and cut into chunks
  • 1 cup celery chopped
  • 1 medium yellow onion sliced
  • 1 ½ cups chicken stock
  • 1 packet au jus mix about 1 ounce
  • 1 packet chicken gravy mix about 0.87 ounce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • Optional: fresh chopped parsley for garnish

Instructions

  • Place chicken thighs in the slow cooker and add the chopped carrots, celery, and sliced onion around them.
  • Whisk chicken stock with au jus mix, gravy mix, garlic powder, onion powder, and black pepper until smooth.
  • Pour the seasoned mixture evenly over the chicken and vegetables, then cover with the lid.
  • Cook on low for 6 hours or high for about 4 hours until the chicken is tender and the vegetables are soft.
  • Stir gently before serving, garnish with parsley if desired, and serve with mashed potatoes, rice, or rolls.