Crockpot Chicken Pot Roast

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Crockpot Chicken Pot Roast

Instead of a roast, how about chicken? All the pot roast flavors simmered with chicken in a crockpot. This was the "best chicken dinner" I've had in a long time.
Course Crockpot, Main Course, Main Dish
Cuisine American
Author Catherine’s Plates

Equipment

  • 6 quart crockpot
  • measuring cups & spoons
  • spatula
  • cutting board & sharp knife
  • non-stick cooking spray

Ingredients

  • 3 lbs thin boneless, skinless chicken breasts or thighs
  • 1/2 stalk celery, cut thinly
  • 4-5 medium carrots, peeled and chopped thinly
  • 3 medium yellow onions, chopped
  • 1 packet dry au ju gravy mix
  • 1 packet dry slow cooker pot roast seasoning mix
  • 3 cups chicken broth
  • 1 tsp black pepper, garlic powder, onion powder, oregano, and 1/2 tsp salt
  • 4-6 pats butter
  • 4 TBS corn starch
  • 1/4 cup water

Instructions

  • Spray 6 quart crockpot/slow cooker with non-stick cooking spray. Place chicken in bottom of prepared crockpot.
  • Put chopped celery, carrots, and onions on top of chicken in crockpot.
  • Sprinkle au ju gravy mix, slow cooker pot roast seasoning mix, salt, black pepper, garlic powder, onion powder, and oregano on top. Give every thing a mix. Pour chicken broth over everything and place pats of butter on top.
  • Place lid on crockpot and cook on high for 3-4 hours or on low for 5-6 hours until chicken is cooked and tender. Vegetables should be nice and tender too.
  • Break up or shred chicken. Mix water and corn starch together and pour into crockpot. Stir everything together to thicken the gravy.
  • Serve with cooked rice, pasta, or potatoes. It's so delicious.


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