Crockpot Chicken Pot Roast
If you’re a lover of cozy, comfort food vibes, this crockpot chicken pot roast is going to be right up your alley! Here we’ve got all the classic pot roast vibes, but made with tender, juicy chicken thighs and a rich, savory gravy that’s made with a handful of store-cupboard ingredients. It’s budget friendly, easy to prep, and a no-fuss family meal that you’ll want to keep coming back to.
Everything gets layered right into the slow cooker – chicken, hearty veggies, and a simple, flavor-packed sauce – then left to do its thing for a few hours. By dinnertime, you’ve got a warm, comforting meal that tastes like you’ve put in a ton more effort than you really did.
Why You’ll Love It:
- Easy, dump-and-go slow cooker meal (no browning, sautéing, or extra steps)
- Comfort food vibes without the extra work. So good for an easy Sunday dinner alternative!
- Family-friendly and great for leftovers. This recipe serves 6 so it’s perfect for a family meal or for those days when you have guests coming over
- Rich, flavorful gravy made with simple ingredients. Seriously, the gravy is so good and really brings this dish together!
What You’ll Need
Note: There’s a recipe card at the bottom of this post that you can print off at home and save for later! Here I’m sharing more about the specific ingredients I’ve chosen and the role they play in this recipe.
- Chicken thighs – Go for boneless, skinless thighs. They’re made for the slow cooker and stay tender and juicy (no dry, stringy chicken in sight).
- Carrots, celery & onion – The classic trio. They soften down beautifully and give the whole dish that cozy, Sunday roast feel.
- Chicken stock – Keeps everything moist while building the base for a rich, flavorful gravy.
- Au jus mix – A little shortcut that adds that deep, slow-roasted flavor you’d usually expect from beef.
- Chicken gravy mix – This is what brings it all together into a thick, silky sauce you’ll want to spoon over everything.
- Garlic powder & onion powder – Easy flavor boosters that round things out without any extra prep.
- Black pepper – Just enough to cut through the richness and balance it all out.
How To Make Crockpot Chicken Pot Roast (Step-by-Step With Photos From Our Test Kitchen!)
- Add the chicken, carrots, celery, and onion straight into your slow cooker.
- In a small bowl, whisk together the chicken stock, au jus mix, gravy mix, and seasonings until smooth, then pour it right over everything.
- Cover and cook on low for about 6 hours (or high for 4), until the chicken is tender and the veggies are perfectly soft.
- If you’ve got fresh parsley on hand, sprinkle a little over the top at the end. It adds a nice pop of color.
- Spoon it into bowls, make sure you get plenty of that gravy, and serve it up warm.
Troubleshooting Any Potential Issues
All recipes are extensively tested before publishing, so you shouldn’t run into any problems. That being said, here are some common issues that you can sometimes come across when creating this kind of dish, complete with easy fixes.
My chicken turned out dry
This usually means it cooked a little too long or ran too hot. Chicken thighs are pretty forgiving, but slow cookers can vary. Next time, check it a bit earlier or switch to low if you used high.
The sauce is too thin
If it’s looking more like broth than gravy, let it cook uncovered for 20–30 minutes to thicken up. You can also stir in a quick cornstarch slurry (1–2 teaspoons cornstarch + a splash of water).
The sauce is too thick
Just stir in a little extra chicken stock until it loosens up to your liking.
Veggies are too soft
They’ve just had a little too much time in the slow cooker. If you prefer them with more bite, cut them into larger chunks or add them halfway through cooking.
Not enough flavor
Give it a taste and adjust at the end. A pinch of salt, a bit more pepper, or a splash of Worcestershire sauce can wake everything up.
Too salty
This can happen with gravy mixes, depending on the particular brand you choose. Stir in a splash of water to balance it out, and serve it with something plain like rice or potatoes to mellow things out.
Make-Ahead Tips
Want to get ahead of dinner? This one’s easy to prep the night before.
Add the chicken and veggies to the slow cooker insert, then mix up the sauce and pour it over. Cover and pop the whole insert in the fridge overnight.
In the morning, just set it into the slow cooker base, turn it on, and let it do its thing.
Serving Suggestions
This is one of those meals that’s all about the gravy, so you’ll want something to soak it up. Spoon it over creamy mashed potatoes, egg noodles, or a bed of rice and let everything get nice and cozy.
A slice of crusty bread on the side is never a bad idea for catching every last bit of sauce. If you want to balance things out, a simple green salad works perfectly.
Storage & Freezing Notes
Got leftovers? Lucky you! This one’s even better the next day.
Store everything in an airtight container in the fridge for up to 4 days. The flavors settle in and get extra cozy overnight.
For longer storage, portion it out into freezer-safe containers or zip-top bags and freeze for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge, then reheat gently on the stovetop or in the microwave until warmed through.
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
- ½ teaspoon black pepper
Instructions
- Add the chicken, carrots, celery, and onion straight into your slow cooker.
- In a small bowl, whisk together the chicken stock, au jus mix, gravy mix, and seasonings until smooth, then pour it right over everything.
- Cover and cook on low for about 6 hours (or high for 4), until the chicken is tender and the veggies are perfectly soft.
- If you’ve got fresh parsley on hand, sprinkle a little over the top at the end. It adds a nice pop of color.
- Spoon it into bowls, make sure you get plenty of that gravy, and serve it up warm.
Have you tried this recipe? Let us know! Leave a comment and a star rating below. If you’ve got any questions that aren’t covered here, you can also leave a comment and we’ll get back to you ASAP.