Name: Slow Cooker Chicken Pot Roast
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: American
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 packet 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)

Description

This slow cooker chicken pot roast is a comforting blend of vegetables and tender chicken, perfect for any meal.

Ingredients

Scale

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 packet 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)

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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 on top of vegetables. Sprinkle thighs with 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon paprika, 1 teaspoon dried parsley and 1 ounce packet 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.
When chicken is done, remove and discard bay leaf and rosemary sprigs. Remove chicken and shred using two forks (or dice into chunks). This can also be done while it is still in the crock pot (whichever is easiest for you). Add chicken back to slow cooker and stir to combine.
If you’d like to thicken this up a bit more, you can make a cornstarch slurry. Combine 2 tablespoons cornstarch with 2 tablespoons hot broth from slow cooker in a small bowl. Whisk until smooth, then add slurry to slow cooker and stir to combine. Cover and cook on high for about 20-30 minutes, or until thickened.
Serve chicken pot roast and vegetables over mashed potatoes with gravy on top. Enjoy.

Notes

If using salted butter, reduce the amount of added salt in the recipe.
This dish can also be made using chicken breasts instead of thighs.
Feel free to omit the mushrooms if desired.

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 30g
Cholesterol: 100mg