Description
This cozy Crockpot Chicken Thigh Pot Roast is the ultimate dump-and-go comfort dinner. Tender chicken thighs, hearty carrots, onions, celery, and a rich, savory gravy cook low and slow until everything is melt-in-your-mouth delicious. Perfect for busy weeknights or lazy weekends when you want a comforting meal that practically makes itself.
Ingredients
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2–3 pounds boneless, skinless chicken thighs
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2 carrots, sliced
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2 celery stalks, sliced
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1 onion, sliced
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1 cup chicken stock
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1 (1-ounce) envelope au jus mix
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1 (1-ounce) envelope chicken gravy mix
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon black pepper
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Fresh parsley, chopped (optional)
Instructions
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Add chicken thighs, carrots, celery, and sliced onion to your slow cooker.
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In a small bowl, whisk together the chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper.
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Pour the mixture over the chicken and vegetables.
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Cook on Low for 6 hours or High for 4 hours, until everything is tender and the gravy has thickened.
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Top with fresh parsley and serve warm.
Notes
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Add potatoes or mushrooms for extra bulk.
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For thicker gravy, whisk 1 tablespoon cornstarch with 2 tablespoons water and stir in during the last 30 minutes.
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Leftovers taste even better the next day!
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 4 hours (high)
- Category: Dinner
- Method: Slow Cooking / Crock pot
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 1/6 of the recipe)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 145 mg