Name: Crockpot Chicken Pot Roast
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 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; 1/2 teaspoon black pepper

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Crockpot Chicken Pot Roast

Warm, simple, and supremely comforting, this Crockpot Chicken Pot Roast turns humble chicken thighs and pantry staples into a fork-tender, gravy-slick dinner with almost no hands-on time. It’s the sort of slow-cooked meal that fills the house with cozy aromas and yields leftovers that taste even better the next day. If you appreciate set-it-and-forget-it comfort food, this recipe is a winner — and for a similar comforting gravy-style slow cooker dish, check out this guide to crockpot chicken and gravy.

Why make this recipe
If you’re tired of last-minute dinner scrambles and want reliable comfort on weeknights, this recipe is perfect because it delivers tender shredded chicken bathed in savory gravy with minimal effort and common pantry seasonings. It solves the “what’s for dinner?” problem by using affordable ingredients, a single pot, and long, forgiving cook time that fits a busy schedule.

Step-by-Step Guide to Making Crockpot Chicken Pot Roast

Ingredients

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
1/2 teaspoon black pepper

Directions

Prepare the vegetables: Peel and slice the carrots, rinse and slice the celery, and thinly slice the onion. These aromatics form a flavorful bed for the chicken and help create the sauce as they cook down.
Layer vegetables in the crockpot: Spread the sliced carrots, celery, and onion evenly across the bottom of your slow cooker to create a steam-trapping layer for the chicken.
Add the chicken: Place the boneless skinless chicken thighs on top of the vegetable bed in a single layer where possible. Thighs are forgiving and stay tender when slow-cooked.
Mix the cooking liquids: In a bowl or measuring cup, whisk together the chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper until the dry mixes dissolve and the liquid is smooth.
Pour over the chicken and vegetables: Gently pour the seasoned stock mixture over the chicken thighs and veggies, ensuring the seasonings distribute evenly. The gravy mix will thicken during cooking and the au jus adds depth.
Cover and cook: Put the lid on and cook on LOW for 6–8 hours until the chicken is very tender and shreds easily with two forks. If you’re in a hurry, you can cook on HIGH for 3–4 hours, but LOW gives the best texture.
Shred and incorporate: Remove the chicken to a cutting board or plate, shred it with two forks, then return the shredded chicken to the crockpot and stir it into the sauce and softened vegetables. This step lets the meat soak up gravy flavor and creates a cohesive pot roast.
Taste and adjust: Before serving, taste the gravy and adjust seasoning with salt and pepper if needed. If the gravy is too thin, let the crockpot cook uncovered on HIGH for 15–30 minutes to reduce slightly; if it’s too thick, stir in a few tablespoons of warm chicken stock.
Serve warm: Spoon generous portions of the shredded chicken, vegetables, and gravy over mashed potatoes, egg noodles, rice, or serve with crusty bread on the side.

Why this method works
Slow cooking at low temperature breaks down the connective tissue in dark meat chicken thighs, making them incredibly tender while allowing the simple gravy base to concentrate flavors. Using powdered au jus and gravy mixes is a practical shortcut that gives deep, savory flavor without lengthy pan reductions.

Best Way to Store Crockpot Chicken Pot Roast

Refrigerator: Store in an airtight container for 3–4 days at 40°F (4°C) or below.
Freezer: Freeze in labeled freezer-safe containers or heavy-duty freezer bags for up to 3 months at 0°F (-18°C) or colder.
Reheating: Thaw overnight in the refrigerator if frozen; reheat on the stovetop over low heat until warmed through (165°F / 74°C internal temperature) or microwave in 30–60 second intervals, stirring frequently.

Serving Suggestions for Crockpot Chicken Pot Roast

Over mashed potatoes: The classic pairing — creamy mashed potatoes soak up the rich gravy for a comforting plate.
With egg noodles: Toss hot wide egg noodles directly into the crockpot before serving for a hearty chicken and noodle meal.
On crusty bread: Pile the shredded chicken and vegetables onto toasted rolls for an open-faced sandwich that’s perfect for lunch or a casual dinner.
With roasted or steamed greens: Balance the richness with a side of green beans, roasted Brussels sprouts, or a simple spinach salad dressed with lemon vinaigrette.
As a pot pie filling: Transfer leftovers into a casserole dish, top with puff pastry or biscuit dough, and bake until golden for an easy pot pie upgrade.

Tips to make Crockpot Chicken Pot Roast (Q&A style)
Q: How do I keep the chicken moist?
A: Use boneless skinless thighs rather than breasts; thighs tolerate low-and-slow heat better and stay juicy. Also avoid lifting the lid frequently during the cooking time.

Q: Can I thicken the gravy more?
A: Yes — stir in a slurry of 1 tablespoon cornstarch mixed with 1–2 tablespoons cold water, then cook uncovered on HIGH for 10–15 minutes until thickened.

Q: What if the sauce is too salty from the seasoning packets?
A: Dilute with a splash more chicken stock or add a peeled, halved potato to the pot while cooking (remove before shredding) to absorb excess salt.

Variations and Substitutions

Vegetable-forward variation (bullet list):
- Add baby potatoes or parsnips to the bottom layer for heartier vegetables that cook alongside the carrots and celery.
- Swap in sliced mushrooms for an earthy depth that complements the au jus.
Protein swap (paragraph):
If you prefer white meat, boneless skinless chicken breasts can be used, but reduce slow-cook time slightly and check for doneness earlier (breasts can dry out if overcooked). Alternatively, use boneless pork shoulder for a different pot roast experience; adjust spices and cooking time accordingly to ensure tenderness.

FAQs
Q: Can I double this recipe in a larger crockpot?
A: Yes, you can double the ingredients in a larger slow cooker. Make sure the chicken and vegetables fit in a relatively single layer for even cooking; also extend the cook time slightly if the crockpot is very full.

Q: Is this recipe gluten-free?
A: Not as written — the au jus and gravy mix often contain wheat. To make it gluten-free, use certified gluten-free gravy mix or substitute with cornstarch and gluten-free broth plus soy sauce substitute for depth.

Q: How can I make a lighter version?
A: Use low-sodium chicken stock and reduce or omit the au jus packet, increasing garlic and onion powder, fresh herbs, and a squeeze of lemon to brighten flavors. Serve over cauliflower mash for a lower-carb option.

What to pair with leftovers (bullet list)

Reheat and spoon over baked sweet potatoes.
Make tacos with warmed shredded chicken, pickled onions, and slaw.
Add to a baked pasta casserole with cream and cheese for a comforting second-night meal.

Troubleshooting common issues

Chicken is dry: Likely overcooked or cooked on HIGH too long; use thighs next time and keep to LOW 6–8 hours.
Sauce too thin: Remove lid and let it reduce on HIGH for 15–30 minutes, or whisk in a cornstarch slurry.
Sauce too salty: Dilute with unsalted chicken stock, or add unsalted vegetables to absorb excess sodium.

Plating and presentation tips

Spoon the shredded chicken and vegetables neatly over a bed of mashed potatoes and finish with a sprinkle of chopped parsley for color.
For a rustic family-style presentation, leave the crockpot on the table with a ladle so guests can serve themselves, adding extra cracked black pepper to taste.

Nutritional and ingredient notes

Using chicken thighs increases fat and richness compared to breasts, which contributes to a fuller mouthfeel and more satisfying gravy.
The recipe relies on seasoning packets for convenience; if you prefer whole-ingredient cooking, replace mixes with homemade pan gravy using flour or cornstarch thickener and beef or chicken stock plus Worcestershire sauce for depth.

Make-ahead and timeline

Prep night before: Slice vegetables and store them in an airtight container; measure out dry spices into a small jar so in the morning you only assemble the crockpot.
Freezer-to-crockpot: Assemble raw ingredients in a freezer bag (except the gravy packet) and freeze flat; when ready, thaw overnight in the fridge and add the gravy mix and stock before cooking.

Safety reminders

Always bring leftovers to 165°F (74°C) when reheating.
Don’t leave cooked food in the temperature danger zone (40–140°F / 4–60°C) for more than two hours total. Cool large portions quickly by dividing into shallow containers before refrigerating.

A note on seasoning packets
Seasoning packets like au jus and gravy mix are shortcuts that add concentrated flavor quickly, but they can vary in salt content and ingredients. Taste as you go and balance with low-sodium stock or fresh herbs as needed. For an all-homemade approach, combine low-sodium beef or chicken broth with a tablespoon of soy sauce, a teaspoon of Worcestershire, and a cornstarch slurry to simulate gravy depth.

Final serving scenarios

Weeknight family dinner: Serve this with mashed potatoes and steamed green beans for a no-fuss meal the whole family will enjoy.
Casual entertaining: Place a crusty baguette on the table and let guests build open-faced sandwiches topped with extra gravy.
Comfort-food Sunday: Pair with buttery mashed potatoes, glazed carrots, and a simple salad for a full-bodied meal.

Conclusion

This Crockpot Chicken Pot Roast is an effortless comfort dish that delivers big flavor with minimal fuss — perfect for busy weeknights or relaxed weekend meals. For another take on a slow-cooked chicken pot roast with detailed photos and tips, see The Country Cook’s Crock Pot Chicken Pot Roast, and for additional variations and serving ideas, check out Slow Cooker Chicken Pot Roast from Life With The Crust Cut Off.