Description
A savory and tender chicken thigh pot roast made in a slow cooker with carrots, celery, and onions, perfect for a hearty meal.
Ingredients
Scale
- 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 thighs to the slow cooker.
- Add the sliced carrots, celery, and onion on top.
- Pour in the chicken stock.
- Sprinkle in the au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper.
- Cover and cook until the chicken is tender and shreds easily.
- Shred the chicken in the slow cooker, stir everything together, and serve.
Notes
- For extra flavor, sear the chicken thighs before adding them to the slow cooker.
- Adjust seasoning to taste.
- Serve over mashed potatoes or rice.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg