Introduction

Remember those Sunday dinners where the house smelled absolutely divine? That savory aroma of slow-cooked goodness that just made you feel instantly at home? Well, get ready to recreate that magic with this ridiculously easy Slow Cooker Chicken Pot Roast! Seriously, it’s so simple, you’ll wonder why you haven’t been making it all along. It’s the kind of meal that practically cooks itself, leaving you with more time to relax and less time stressed in the kitchen.

Why You’ll Love This Recipe

Fast Prep, Slow Cooker Magic: We’re talking minutes to toss everything in the pot, and the slow cooker does all the hard work.
Effortless Ease: Minimal chopping, zero fuss. This recipe is perfect for busy weeknights or when you just want a comforting meal without the effort.
The Ultimate Giftable Meal: Imagine dropping off a warm, ready-to-heat pot roast for a new parent, a sick friend, or someone going through a tough time. It’s a hug in a slow cooker!
Crowd-Pleasing Comfort: This dish is a classic for a reason. It’s hearty, flavorful, and appeals to just about everyone at the table.

Ingredients

Gather ’round, friends! Here’s what you’ll need to make this comforting creation:

2-3 pounds boneless, skinless chicken thighs: These are my go-to because they stay so incredibly moist and tender after slow cooking.
2 carrots, sliced: For that classic pot roast sweetness and beautiful color.
2 celery stalks, sliced: Adds a lovely subtle flavor and a bit of texture.
1 onion, sliced: The base of so many great flavors!
1 cup chicken stock: This is our flavor-packed liquid base.
1 (1 ounce) envelope au jus mix: This little packet is a secret weapon for deep, savory flavor.
1 (1 ounce) envelope chicken gravy mix: For that rich, luscious sauce we all dream of.
1 teaspoon garlic powder: Because garlic makes everything better.
1 teaspoon onion powder: An extra punch of oniony goodness.
½ teaspoon black pepper: Just a touch to round out the flavors.

How to Make It

Alright, let’s get this cozy meal started! It’s as simple as 1-2-3-4-5!

Veggie Base: First things first, take your sliced carrots, celery, and onion and scatter them evenly in the bottom of your slow cooker. This creates a nice little bed for our chicken.
Chicken Layer: Now, nestle those beautiful boneless, skinless chicken thighs right on top of the veggies. Try to arrange them in a single layer if you can.
Flavorful Sauce: Grab a separate bowl (this is where the magic happens!). Whisk together the chicken stock, that handy au jus mix, the chicken gravy mix, garlic powder, onion powder, and black pepper. Give it a good stir until everything is nicely combined.
Pour It On: Carefully pour this savory liquid mixture all over the chicken and vegetables in the slow cooker. Make sure everything gets a nice coating.
Cook Time! Pop the lid on your slow cooker, and let the magic happen. You can cook this on LOW for 6-8 hours (perfect for starting in the morning) or on HIGH for 3-4 hours if you’re in a bit more of a hurry. Whichever you choose, you’ll know it’s ready when the chicken is fall-apart tender and cooked through.

Substitutions & Additions

Feeling inspired? Here are some ways to make this recipe your own!

Veggies: Feel free to add other root vegetables like potatoes (cut into chunks) or parsnips. Peas or green beans can be stirred in during the last hour of cooking for a pop of green.
Herbs: A sprig of fresh rosemary or thyme added to the slow cooker during cooking infuses wonderful aroma.
Thicker Sauce: If you prefer a thicker sauce, you can remove the chicken and veggies at the end, whisk a tablespoon of cornstarch into a little cold water, and stir that into the liquid in the slow cooker on high for a few minutes until thickened.
Lemon Zest: A little bit of lemon zest stirred in at the end can add a bright, fresh counterpoint to the richness.

Tips for Success

Let’s make sure your pot roast turns out perfectly every single time!

Don’t Overcrowd: Make sure your slow cooker isn’t too full, as this can lead to uneven cooking. If you have a lot of chicken, consider using a larger slow cooker or cooking in batches.
Prep Ahead: You can slice all your vegetables and even mix your dry seasoning packet ingredients together the night before and store them in the fridge. In the morning, just dump everything in and go!
Liquid Level: While this recipe is designed for just the right amount of liquid, if you find your sauce is too thick for your liking after cooking, a splash more chicken stock or water can easily thin it out.

How to Store It

Leftovers? Lucky you! This Slow Cooker Chicken Pot Roast tastes even better the next day.

Once cooled, transfer any leftovers to an airtight container and store them in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, in the microwave, or even back in the slow cooker on warm. It’s also fantastic shredded and used in sandwiches or wraps!

FAQs

Q: Can I use chicken breast instead of thighs?

A: You can, but chicken thighs are highly recommended for slow cooking as they stay much more moist and tender. If you use chicken breast, be very careful not to overcook them, as they can dry out quickly.

Q: What should I serve with this pot roast?

A: This pot roast is wonderful served over mashed potatoes, egg noodles, rice, or with crusty bread for dipping into that delicious sauce!

Q: Can I freeze this chicken pot roast?

A: Yes, you can freeze cooled leftovers in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight and reheat as usual.

Easiest Slow Cooker Chicken Pot Roast

This ridiculously easy Slow Cooker Chicken Pot Roast is a comforting and flavorful meal that practically cooks itself, perfect for busy weeknights or a cozy Sunday dinner.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 8

Equipment

Slow Cooker
bowl for mixing sauce

Ingredients

Main ingredients

3 pounds boneless, skinless chicken thighs
2 carrots sliced
2 celery stalks sliced
1 onion sliced

Sauce ingredients

1 cup chicken stock
1 ounce au jus mix
1 ounce chicken gravy mix
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon black pepper

Instructions

Scatter sliced carrots, celery, and onion evenly in the bottom of your slow cooker.
Nestle the boneless, skinless chicken thighs on top of the vegetables in a single layer if possible.
In a separate bowl, whisk together chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper until combined.
Pour the savory liquid mixture all over the chicken and vegetables in the slow cooker, ensuring everything is coated.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fall-apart tender and cooked through.

Notes

This recipe is great for making ahead and can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. Leftovers taste even better the next day.