Dinner

Crockpot Chicken Pot Roast Recipe

ByRafael Mansero April 21, 2026April 21, 2026

Introduction

This Crockpot Chicken Pot Roast is a simple and comforting one-pot meal perfect for busy days. Tender chicken thighs cook slowly with fresh vegetables and savory seasonings, resulting in a cozy dish with minimal effort.

A white plate holds a three-layered dish. The bottom layer is creamy white mashed potatoes with a soft, smooth texture spread evenly. The middle layer is a mix of orange carrot slices and tender shredded chicken in a light brown gravy, scattered generously over the mashed potatoes with small green herb pieces sprinkled on top. The top layer has bright green cooked green beans arranged in a small pile along one side of the plate. The plate rests on a white marbled surface with a soft orange cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

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
½ teaspoon black pepper

Instructions

Step 1: Place the chicken thighs, sliced carrots, celery, and onion directly into the slow cooker.
Step 2: 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 evenly over the chicken and vegetables.
Step 3: Cover and cook on low for 6 hours, or on high for about 4 hours, until the chicken and vegetables are tender.
Step 4: Optional: Sprinkle with fresh parsley for a pop of color before serving.
Step 5: Serve warm and enjoy this easy, delicious comfort food.

Tips & Variations

For extra flavor, sear the chicken thighs in a hot skillet before adding them to the crockpot.
Feel free to add potatoes or mushrooms to the slow cooker for a heartier meal.
Use low sodium chicken stock if you prefer less salt in the dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until heated through. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows several bowls and plates of fresh ingredients on a white marbled surface. On the right, a round white plate holds six pieces of raw chicken thighs with a pinkish color and some white fat. To the left, a large white bowl is filled with three layers of chopped vegetables: diced white onions, sliced bright green celery, and round orange carrot pieces. Below these, a white ramekin contains a clear golden liquid, likely oil or broth. Near the bottom, there are small clear glass bowls with light yellow powder and beige ground spice. To the right of those is a small white heart-shaped dish divided into four sections, each holding different spices in white, black, and yellow hues. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts may dry out more easily. Cooking on low and checking for doneness will help keep them tender.

Can I prepare this recipe without a slow cooker?

You can make it in a covered Dutch oven on the stove over low heat for about 2 hours, stirring occasionally, until the chicken and vegetables are tender.