Crockpot Chicken Pot Roast
A warm and hearty crockpot dish featuring tender chicken and aromatic vegetables, perfect for cozy fall and winter nights.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 495 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 2–3 pounds boneless skinless chicken thighs
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, sliced
- 1 cup chicken stock
- 1 (1 ounce) envelope au jus mix
- 1 (1 ounce) envelope chicken gravy mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
Instructions
- Layer sliced carrots, celery, and onion in the crockpot.
- Place chicken thighs on top of the vegetables.
- In a bowl, combine chicken stock, au jus mix, gravy mix, garlic powder, onion powder, and black pepper.
- Pour the mixture over the chicken and vegetables, ensuring everything is coated.
- Cover and cook on low for 6-8 hours until the chicken is tender.
- Once cooked, shred the chicken and stir it back into the pot before serving.
Notes
Serve with creamy mashed potatoes, fluffy rice, or warm crusty bread. Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 100mg
Find it online: https://thestationrecipes.com/crockpot-chicken-pot-roast/