Description
A warm and comforting slow-cooked chicken dish featuring chicken thighs and pantry staples, perfect for easy weeknight meals.
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
- 1/2 teaspoon black pepper
Instructions
- Prepare the vegetables: Peel and slice the carrots, rinse and slice the celery, and thinly slice the onion.
- Layer vegetables in the crockpot: Spread the sliced carrots, celery, and onion evenly across the bottom of your slow cooker.
- Add the chicken: Place the boneless skinless chicken thighs on top of the vegetable bed in a single layer.
- Mix the cooking liquids: In a bowl, whisk together the chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper.
- Pour over the chicken and vegetables: Gently pour the seasoned stock mixture over the chicken thighs and veggies.
- Cover and cook: Cook on LOW for 6–8 hours or on HIGH for 3–4 hours until tender.
- Shred and incorporate: Remove the chicken, shred it, and stir it back into the crockpot with the sauce.
- Taste and adjust: Before serving, taste the gravy and adjust seasoning if needed.
- Serve warm: Spoon portions over mashed potatoes, egg noodles, rice, or serve with crusty bread.
Notes
Store leftovers in an airtight container for 3–4 days. Freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg
Keywords: crockpot, chicken, pot roast, comfort food, slow cooker