I’ve been making this crockpot chicken pot roast for over 10 years now, and it just occurred to me last week that I was yet to share it here on the blog! This one is a real comfort food classic, simple to make, and a totally delicious cozy dinner idea for the colder fall and winter months. Though I love getting a little experimental and creative with recipes like my crockpot cranberry and apricot chicken and my crockpot Mississippi pot roast sliders, there’s no denying that the good old fashioned classics are hard to beat, and that’s exactly what this one is!

Instead of the usual beef, this version uses chicken thighs that simmer low and slow with carrots, celery, and onion until everything is wonderfully tender. A quick mix of chicken stock, au jus, and gravy packets creates the rich, savory sauce that ties it all together, with no extra steps or fuss required. A true dump-and-go recipe that’s worthy of a spot in your regular rotation!

Ingredients

I know from reader feedback that many of you prefer to have a printable recipe card, and you’ll find one at the bottom of this post! I highly recommend that you don’t skip the coming sections though. I’m covering more detail about the ingredients used, sharing photos from the process, and sharing more tips for storing and serving.

Boneless skinless chicken thighs – Perfect for slow cooking — they stay juicy and tender, unlike chicken breasts which can dry out.
Carrots, celery, and onion – The classic roast trio that brings sweetness, flavor, and that cozy pot roast vibe.
Chicken stock – Adds moisture and helps create the savory gravy base.
Au jus mix – Brings rich, beefy-style flavor that deepens the roast feel even though this recipe uses chicken.
Chicken gravy mix – Thickens everything up into that silky, spoon-over-everything kind of sauce.
Garlic powder & onion powder – Simple pantry staples that layer in flavor.
Black pepper – Just enough to balance the richness without overpowering.

How To Make Crockpot Chicken Pot Roast

Add the chicken, carrots, celery, and onion straight into your slow cooker.

In a small bowl, whisk together the chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper until smooth. Pour it over the chicken and veggies.

Cover and cook on low for 6 hours, or on high for about 4 hours, until everything is tender and cozy.
Sprinkle with fresh parsley if you want a pop of color.

Dish it up and serve warm — it’s comfort food at its easiest.

Storage & Make-Ahead Tips

Store any leftovers in an airtight container in the fridge for up to 4 days — the flavors actually deepen and taste even better the next day. For longer storage, freeze portions in freezer-safe containers or zip-top bags for up to 3 months. Just thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave.

If you want to make life easier, you can prep everything the night before. Layer the ingredients into the slow cooker insert, cover, and refrigerate. In the morning, just set it into the slow cooker base and start cooking — dinner’s practically done before you’ve had your coffee.

Substitutes & Variations

Chicken – Boneless, skinless chicken breasts work if you want a leaner option, but thighs are the winner for juicy, flavorful results.
Vegetables – Swap in baby carrots, diced potatoes, mushrooms, or even green beans depending on what’s in your fridge or pantry.
Gravy mixes – No au jus or chicken gravy mix? A packet of ranch seasoning or dry onion soup mix will give you a tasty twist.
Stock – Chicken broth or bone broth can be used in place of chicken stock with no problem at all.

Serving Ideas

This crockpot chicken pot roast is comfort food made for chilly nights! Spoon it over creamy mashed potatoes, egg noodles, or rice so all that savory gravy has something to soak into. Add a side of crusty bread to mop up every last drop, or keep it lighter with a simple green salad. It also makes a perfect Sunday dinner — hearty enough to feel special, but easy enough to pull off during the week.

Print Recipe

Crockpot Chicken Pot Roast

Juicy chicken thighs slow-cooked with carrots, celery, and onion in a savory gravy-style sauce. It’s the cozy, comforting flavors of a classic pot roast — but lightened up with chicken and made easy in the crockpot.

Prep Time5

Cook Time4

Total Time4 5

Course: Main Course

Servings:

Ingredients

2-3 pounds boneless skinless chicken thighs
2 carrots sliced
2 celery stalks sliced
1 onion sliced
1 cup chicken stock
1 1 ounce envelope au jus mix
1 1 ounce envelope chicken gravy mix
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper

Instructions

Add the chicken, carrots, celery, and onion straight into your slow cooker.
In a small bowl, whisk together the chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper until smooth. Pour it over the chicken and veggies.
Cover and cook on low for 6 hours, or on high for about 4 hours, until everything is tender and cozy.
Sprinkle with fresh parsley if you want a pop of color.
Dish it up and serve warm — it’s comfort food at its easiest.

This cozy crockpot recipe is a real winner, and I hope you love it just as much as me and my family do! If you try it, I’d really appreciate it if you could take a minute to leave a comment below. It makes my day, and it also helps other readers who might be thinking about trying it!