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This crockpot chicken pot roast combines tender boneless chicken thighs with carrots, celery and onion in a savory Au Jus gravy. It cooks hands-off on low for 4–6 hours or high for 2–3 hours, making it an effortless weeknight meal.
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Add chicken, carrots, celery and onion into slow cooker. Pour in the water. Sprinkle in the Au Jus mix, garlic powder and black pepper.
Cover slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.
In a small bowl stir together cornstarch with 2 Tbsp water until smooth. Stir the mixture into the slow cooker to thicken the gravy.
Shred up or break up the chicken and stir it back into the slow cooker.
Serve and enjoy!
Written automatically by CookOS, not by the creator.
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the gravy has thickened too much.
slow cooker
Written automatically by CookOS, not by the creator.
Yes, but thighs stay moister during the long cook time. If using breasts, check doneness at the lower end of the time range to avoid drying them out.
4–6 hours on low or 2–3 hours on high, depending on your slow cooker and desired tenderness.
Yes. Prepare ingredients in the slow cooker insert the night before, refrigerate, then cook the next day. Add 15–20 minutes to cooking time if starting from cold.
Mashed potatoes, egg noodles, rice or crusty bread are all good choices to soak up the gravy.
The cornstarch slurry (cornstarch mixed with 2 Tbsp water) thickens the gravy in step 3. Stir it in thoroughly and let it cook for a few minutes before serving.
