Crockpot Chicken Pot Roast (Recipe for Printing)
Tender chicken thighs with vegetables in rich au jus gravy, slowly simmered for maximum flavor with minimal effort.
# What You’ll Need:
→ Protein
01 -
2-3 pounds boneless skinless chicken thighs
→ Vegetables
02 -
2 carrots, sliced
03 -
2 celery stalks, sliced
04 -
1 onion, sliced
→ Liquid
05 -
1 cup chicken stock
→ Seasonings and Mixes
06 -
1 (1 ounce) envelope au jus mix
07 -
1 (1 ounce) envelope chicken gravy mix
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
½ teaspoon black pepper
# Steps to Prepare:
01 -
Add the chicken thighs, sliced carrots, celery, and onion directly into the slow cooker.
02 -
In a small bowl, whisk together the chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper until smooth. Pour the mixture over the chicken and vegetables.
03 -
Cover and cook on low for 6 hours, or on high for about 4 hours, until the chicken and vegetables are tender.
04 -
Optionally garnish with fresh parsley for color. Serve warm as a comforting main dish.
# Helpful Advice:
01 -
This dish pairs wonderfully with mashed potatoes or crusty bread to soak up the flavorful sauce.