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 AFFORDABLE 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 flavour. 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.
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 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 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. 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 corn starch slurry. Combine 2 Tablespoons corn starch 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.
- Add chicken back to slow cooker and stir to combine.
- Serve chicken pot roast and vegetables over mashed potatoes with gravy on top. Enjoy.
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.
Course: Dinner, Main Course
Cuisine: American
FREQUENTLY ASKED QUESTIONS:
What to serve with Crock Pot Chicken Pot Roast?
I served this Chicken Pot Roast with a big pile of Mashed Potatoes. It also goes great with a bunch of your favourite 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.
Is the corn starch slurry required?
The corn starch slurry is optional to thicken the gravy, but not necessary
What else can I add to this pot roast?
Sauté onions and mushrooms together before adding them to the slow cooker for an added depth of flavour. Beef up the vegetables by adding sliced asparagus, green beans, frozen peas, or corn.
What if I can’t find pot roast seasoning?
Reserve some of the leftovers to add as a filling to individual chicken pot pies.
Why use beef broth when it’s chicken?
Using beef broth brings a slightly different flavour, 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 pot roast, but with chicken instead of beef, so the beef broth is traditionally used.
What other chicken can I use?
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.
How to store leftover Chicken Pot Roast?
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.
Nutrition
| Nutrient | Amount |
|---|---|
| Calories | 267 kcal |
| Carbohydrates | 14 g |
| Protein | 26 g |
| Fat | 13 g |
| Sodium | 709 mg |
| Fiber | 4 g |
| Sugar | 4 g |
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.