Crock Pot Chicken Pot Roast
Crock Pot Chicken Pot Roast with veggies, tender chicken, and a simple, rich gravy. It’s family friendly comfort food that’s perfect with mashed potatoes!
A FAMILY FRIENDLY DINNER RECIPE
This Slow Cooker Chicken Pot Roast is the ultimate comfort food. Instead of the traditional beef roast, this recipe uses chicken thighs (or even chicken breasts) for a lighter but still rich and simple meal. The secret? Cooking the chicken in beef broth with a classic pot roast seasoning mix gives it that classic roast-like flavor. It’s the best of both worlds with the comfort feeling you get from a beef pot roast, but made with a bit more affordable chicken thighs instead.
FREQUENTLY ASKED QUESTIONS:
Using beef broth brings a slightly different flavor, however, chicken broth can totally be used. If you do use chicken broth, it will end up more like a chicken stew. The idea is to make this like a traditional beef pot roast (hence why I used the pot roast seasoning), but with chicken instead of beef. You’ll be surprised how well the flavors work together!
I served this Chicken Pot Roast with a big pile of Mashed Potatoes. It also goes great with a bunch of your favorite veggies too. If all else fails, pop a bag of the frozen vegetables in the microwave or grab a bagged salad. If mashed potatoes aren’t your thing, try it with some Baked Potatoes instead or add halved baby potatoes to the Slow Cooker with the chicken and vegetables. Serving it with egg noodles or a side of white rice is also a good idea. If you want to really carb it up, add some Dinner Rolls too.
The cornstarch slurry is optional to thicken the gravy, but not necessary.
Sauté onions and mushrooms together before adding them to the slow cooker for an added depth of flavor. Beef up the vegetables by adding sliced asparagus, green beans, frozen peas, or corn.
If you can’t find pot roast seasoning mix, make your own by combining 1 teaspoon each of garlic powder, onion powder, dried thyme, dried parsley, salt, and black pepper.
Reserve some of the leftovers to add as a filling to individual chicken pot pies.
I chose to use chicken thighs since they’re a much more affordable option. If you have frozen chicken breasts, you can use those instead. They’re typically smaller than raw chicken breasts, so they’ll cook in the same amount of time, but they can be much less expensive than fresh, so it may be a more cost effective option.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Freeze into portions or freezer-safe containers for up to 3 months.
Reheat from thawed or frozen on the stovetop or in the microwave until hot. Add a splash of broth if needed.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- yellow onion, carrots, celery – some grocery stores sell this already diced together (called mire poix) that can be a time saver if needed.
- Baby Bella mushrooms – don’t like mushrooms? Just leave them out.
- garlic – I really prefer fresh garlic for best flavor. The jarred stuff just doesn’t compare in terms of flavor but if that’s what you prefer to use, then go for it!
- boneless, skinless chicken thighs– you can use chicken breasts instead. I shared more options to try to save some grocery budget money above in the Frequently Asked Questions section.
- pot roast seasoning mix– I like to use 1 packet of Kinder’s Sunday Pot Roast Stew Seasoning for Slow Cooking (not a paid affiliate link) there is also a Walmart version (not a paid affiliate link), but any pot roast seasoning packet will work.
- low sodium beef or chicken broth– I like to use low sodium options when choosing broth for this since things can get salty easily. You can always use Homemade Chicken Broth to really control the ingredients used even easier. Use low-sodium beef or chicken broth depending on which seasoning packet you use. Some can be very salty. If you need to save some money, you can use chicken or beef bouillon cubes and just combine it with water to make some broth instead.
- Worcestershire sauce
- rosemary sprigs and a dried bay leaf – this adds much more flavor than you might realize but if you don’t have either one of these ingredients, don’t let it stop you from making this. This still gets a good bit of flavor from the seasonings. The rosemary and dried bay leaf just add depth of flavor.
- unsalted butter – you can use salted – just remove extra salt in recipe.
- cornstarch– this is an optional ingredient that I used to thicken it up
HOW TO MAKE CROCK POT CHICKEN POT ROAST:
Place onions, carrots, celery, mushrooms, and minced garlic in the bottom of a 6-7 quart slow cooker. Place chicken thighs on top of vegetables. Sprinkle with salt, pepper, paprika, parsley, and pot roast seasoning mix. Pour broth and Worcestershire sauce over chicken and vegetables. Top with butter slices, rosemary sprigs and bay leaf.
Place lid on slow cooker and cook for 4-6 hours on low. Remove chicken and shred using two forks (Or dice into chunks). Remove and discard bay leaf and rosemary sprigs. If you’d like to thicken this up a bit more, you can make a cornstarch slurry. Combine 2 Tablespoons of cornstarch with 2 Tablespoons hot broth from slow cooker. Whisk until smooth. Add slurry to slow cooker and stir to combine. Cover and cook on high for about 20-30 minutes, or until thickened. Add chicken back to slow cooker and stir to combine.
Serve chicken pot roast and vegetables over mashed potatoes with gravy on top. Enjoy.
CRAVING MORE RECIPES?
- Creamy Chicken Noodle Stew
- Crock Pot Mississippi Chicken Roast
- Mississippi Pot Roast
- Crock Pot Chicken Stew
- Crock Pot French Onion Pot Roast
- Instant Pot Pot Roast
- Crock Pot 3- Packet Pot Roast
Crock Pot Chicken Pot Roast
Ingredients
- 1 large yellow onion, halved and cut into slices
- 3 whole carrots, cut into 2-inch pieces
- 4 stalks celery, cut into 2-inch pieces
- 8 ounces whole Baby Bella mushrooms, sliced (optional)
- 4 cloves minced garlic
- 1 ½ pounds boneless, skinless chicken thighs (can use chicken breasts)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- 1 teaspoon dried parsley (optional)
- 1 ounce packet pot roast seasoning mix
- 2 cups low sodium beef (or low sodium chicken broth)
- 2 teaspoons Worcestershire sauce
- 2 rosemary sprigs
- 1 dried bay leaf
- 4 Tablespoons unsalted butter, sliced (can use salted – just remove extra salt in recipe)
- 2 Tablespoons cornstarch (optional, to thicken)
Instructions
- Place 1 large yellow onion, halved and cut into slices, 3 whole carrots, cut into 2-inch pieces, 4 stalks celery, cut into 2-inch pieces, 8 ounces whole Baby Bella mushrooms, sliced and 4 cloves minced garlic in the bottom of a 5-6 quart slow cooker.
- Place 1 ½ pounds boneless, skinless chicken thighs chicken on top of vegetables. Sprinkle thighs with 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon paprika, 1 teaspoon dried parsley and 1 ounce packet pot roast seasoning mix.
- Pour 2 cups low sodium beef and 2 teaspoons Worcestershire sauce over chicken and vegetables. Top with 4 Tablespoons unsalted butter, sliced, 2 rosemary sprigs and 1 dried bay leaf.
- Place lid on slow cooker and cook for 4-6 hours on low.
- When chicken is done, remove and discard bay leaf and rosemary sprigs. Remove chicken and shred using two forks (or dice into chunks). This can also be done while it is still in the crock pot (whichever is easiest for you.) Add chicken back to slow cooker and stir to combine.
- If you’d like to thicken this up a bit more, you can make a cornstarch slurry. Combine 2 Tablespoons cornstarch with 2 Tablespoons hot broth from slow cooker in a small bowl. Whisk until smooth.Add slurry to slow cooker and stir to combine. Cover and cook on high for about 20-30 minutes, or until thickened.
- Serve chicken pot roast and vegetables over mashed potatoes with gravy on top. Enjoy.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This recipe was delicious !! I served it over mashed potatoes!!
Great recipe. I used 2-3 large frozen Chicken breasts, that I diced, as I am not a fan of dark meat. I served it over mashed garlic potatoes. Will be making it again soon as I got 4 bags to freeze, since there is only me. Thanks for posting this recipe.