Description
This Crockpot Chicken Thigh Pot Roast delivers tender, juicy chicken thighs with hearty vegetables in a rich, savory gravy – perfect for effortless family dinners.
Ingredients
- 2–3 lbs boneless skinless chicken thighs
- 2 large carrots, sliced
- 2 stalks celery, sliced
- 1 large onion, sliced
- 1 cup chicken stock
- 1 (1-oz) envelope au jus mix
- 1 (1-oz) envelope chicken gravy mix
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- Fresh parsley for garnish (optional)
Instructions
1. Place sliced carrots, celery, and onion in bottom of crockpot.
2. Lay chicken thighs on top of vegetables.
3. Whisk together chicken stock, au jus mix, gravy mix, garlic powder, onion powder, and pepper.
4. Pour gravy mixture evenly over chicken and vegetables.
5. Cover and cook on LOW 6 hours or HIGH 4 hours until chicken is tender.
6. Garnish with fresh parsley before serving.
Notes
For richer flavor, sear chicken thighs before adding to crockpot.
Make a cornstarch slurry to thicken gravy during last 30 minutes.
Bone-in thighs add extra flavor but increase cooking time slightly.
Perfect for meal prep – freezes beautifully for up to 3 months.
Pair with mashed potatoes or egg noodles to soak up the gravy.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 385
- Sugar: 4g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 165mg