Most slow cooker chicken dishes turn out watery or bland, but this one doesn’t. It uses a packet of au jus mix alongside the chicken gravy, which gives the sauce a savory depth that tastes like it simmered all day with beef bones. The chicken thighs stay fork-tender without drying out, and the vegetables hold their shape.
If you’ve only made pot roast with beef, this crockpot chicken pot roast will surprise you with how similar it feels, same rich sauce, same shreddable meat, but ready hours sooner.
I served a watery, salty broth instead of the rich sauce I expected. My family politely called it ‘chicken soup.’
Chicken thighs for tenderness
Boneless skinless chicken thighs are the right call here. They have enough fat and connective tissue to stay moist through hours of slow cooking.
Breasts dry out; they lack the fat to withstand that long a cook. Thighs come out fork-tender and juicy every time. Plus, they cook evenly without needing any attention.
Two mixes, one sauce
Au jus mix brings a beefy depth and a thin jus, while chicken gravy mix adds body and a silky texture. Together they create a rich sauce without needing flour or cornstarch.
Now I always combine both, they work together to give body without any extra thickener. No slurry, no stirring.
Just pour and go.
Vegetables layered right
Layering carrots, celery, and onion over the chicken does two things. The vegetables release moisture and flavor into the meat as they cook.
And the sauce poured over everything ensures even seasoning. These veggies hold their shape through six hours; they soften but don’t going soggy.
Prep: 15 min · Cook: 6 hr · Total: 6 hr 15 min · Servings: 6 · Calories: 400 kcal
Shopping and prep notes for this pot roast
Chicken thighs: Buy boneless skinless thighs, not breasts. They stay moist and tender through the long cook.
Au jus mix: One packet adds beefy depth to the sauce. It’s a savory boost you can’t get from stock alone.
Chicken gravy mix: One packet thickens the sauce without extra steps. No cornstarch or flour needed.
Carrots: Slice them about 1/4 inch thick so they soften but hold their shape after 6 hours.
Celery: Slice into half moons. They add background flavor and a little crunch even after slow cooking.
Build the layers, then walk away
Add the chicken
Place the chicken thighs in an even layer at the bottom of the slow cooker. They’ll release juices as they cook, and being in direct contact with the pot speeds browning on the edges.
Layer the vegetables
Spread the carrots, celery, and onion over the chicken. This keeps them above the direct heat, so they steam rather than fry. They’ll soften to a tender bite without disintegrating.
Make the sauce
Whisk the chicken stock with both seasoning mixes and the spices until no lumps remain. The powder thickens the liquid slightly on contact; you should see a smooth, thin gravy consistency.
Pour and cook
Pour the sauce evenly over everything. Tilt the pot if needed to distribute. Cover and cook on low for 6 hours, or high for 5, until the chicken pulls apart with a fork.
If the meat resists, it needs more time.
Crockpot Chicken Pot Roast
Ingredients
For the Chicken:
- 2-3 pounds boneless skinless chicken thighs
For the Vegetables:
- 2 carrots sliced
- 2 celery stalks sliced
- 1 onion sliced
For the Sauce:
- 1 cup chicken stock
- 1 ounce au jus mix
- 1 ounce chicken gravy mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
Instructions
For the Chicken:
Add chicken thighs:
Put the chicken thighs into the slow cooker.
For the Vegetables:
Layer vegetables over chicken:
Layer the sliced carrots, celery, and onion over the chicken.
For the Sauce:
Mix broth and seasonings:
Combine chicken stock, au jus mix, gravy mix, garlic powder, onion powder, and black pepper in a bowl.Pour mixture over chicken:
Pour the mixture over the chicken and vegetables in the slow cooker.Cook until tender:
Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is fork-tender.Serve immediately:
Serve immediately.
Storage and Reheating
This pot roast holds well in the fridge for 3 to 4 days. The sauce thickens as it cools, so when reheating, add a splash of chicken stock or water to loosen it back up.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until the chicken is warmed through. Avoid the microwave if you can, it tends to dry out the meat.
For longer storage, freeze the chicken and sauce in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating. The vegetables will soften further upon freezing and thawing, so they won’t be as firm as fresh.
Serve the dish as soon as it’s reheated for the best texture; the chicken stays juiciest within the first few days.
Tips
- Trim visible fat from the chicken thighs before adding them to the slow cooker; excess fat renders during the long cook and can make the sauce greasy.
- Cut carrots and celery into uniform 1/4-inch slices so they soften at the same rate and don’t leave some pieces raw or overcooked.
Swapping chicken breasts? Thighs still win.
Boneless skinless chicken thighs: Boneless skinless chicken breasts. Breasts will dry out in the long cook; they lack the fat and connective tissue that keep thighs moist.
If you must, use breasts and check for doneness at 4 hours on low, pulling them sooner if tender. The meat will be drier and flakier, not fork-tender.
Au jus mix: 1 beef bouillon cube + 2 teaspoons Worcestershire sauce. The bouillon cube gives the beefy depth; Worcestershire adds the savory tang.
The sauce won’t have the same jus-like consistency, it’ll be thinner. You could add a teaspoon of cornstarch mixed with water after cooking to thicken if needed.
Chicken gravy mix: Gluten-free chicken gravy mix or 2 tablespoons cornstarch + extra seasonings (1 teaspoon dried thyme, 1 teaspoon poultry seasoning). Gluten-free gravy mix works one-for-one. Without it, the sauce will be thin.
The cornstarch slurry (mix with 2 tablespoons cold water) stirred in during the last 30 minutes thickens it, but you lose the built-in seasoning. The extra herbs add some savory notes, though not identical.
Frequently Asked Questions
Can I cook this on high instead of low, and how does that affect the texture?
Yes, cook on high for 4 to 5 hours. The chicken will still be fork-tender, but the meat may shred a bit more readily and the vegetables soften slightly faster. The trade-off is that the sauce won’t reduce as much, so it’ll be a touch thinner.
If that bothers you, let it sit uncovered for 10 minutes after cooking.
The sauce seems thin after cooking; how can I thicken it without changing the flavor?
Remove the chicken and veggies, then simmer the sauce on the stovetop over medium heat for 5 to 10 minutes until it reduces to your liking. That concentrates flavor without adding anything. If you want faster thickening, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook until it bubbles and thickens, just note this adds a slight gloss but no taste change.
Can I prep this the night before and refrigerate the insert, then cook the next day?
You can assemble everything in the slow cooker insert the night before, cover, and refrigerate. The next day, place the insert directly into the slow cooker and cook on low for 6 to 8 hours.
You may need to add 30 minutes to the cook time since the insert starts cold. The chicken will still come out tender, and the sauce will be just as rich.
How is this different from a traditional beef pot roast in terms of flavor and cooking method?
This uses chicken thighs instead of beef chuck, so the meat is leaner and cooks faster, 6 hours on low versus 8, 10 for beef. The sauce leans savory from au jus and chicken gravy mixes rather than deep beefy braising liquid. You get a lighter, juicier result with no searing step; everything goes in raw and comes out tender.
