Slow Cooker Chicken Pot Roast
Table of contents
Intro
I’ll be honest—I expected this to be good, but I did not expect it to taste so much like a classic beef pot roast. The rich onion gravy, tender potatoes, carrots, celery, and perfectly seasoned shredded chicken come together in one of the coziest slow cooker dinners I’ve made in a long time. If someone had served me a bowl without telling me it was made with chicken, I would’ve guessed it was a traditional pot roast.
This Slow Cooker Chicken Pot Roast has everything you love about a classic pot roast, just made with chicken instead of beef. It’s hearty, budget-friendly, packed with flavor, and easy enough for a busy weeknight. We served ours over fluffy white rice with green beans on the side, but it’s just as delicious over mashed potatoes, buttered egg noodles, or with a thick slice of crusty bread to soak up every last drop of that delicious onion gravy.
If you’re looking for an easy crockpot chicken dinner that’s filling, comforting, and made with simple ingredients, this recipe is one you’ll want to keep on repeat. It has all the cozy flavors of a traditional pot roast, but it cooks in less time and is a little easier on the grocery budget. And if you love Mississippi Pot Roast, you need to try this Mississippi Chicken Pot Roast or these Mississippi Meatballs in the Crockpot!
And check out these other great recipes as well!
Smothered Pork Chops in the Crockpot
Smothered Chicken in the Crockpot
Shredded Beef Tacos in the Crockpot
At a Glance
Prep Time: 25 minutes
Cook Time: 4 to 5 hours on High or 5 to 6 hours on Low
Total Time: About 4½ hours
Servings: 6
Difficulty: Easy
Best For: Busy weeknights, Sunday dinners, meal prep, and cozy comfort food cravings
Why You’ll Love This Slow Cooker Chicken Pot Roast
- It tastes incredibly similar to a traditional beef pot roast.
- It’s a budget-friendly alternative that’s every bit as comforting.
- Everything cooks together in one slow cooker for easy cleanup.
- The chicken becomes fall-apart tender and soaks up all of that rich onion gravy.
- It’s made with simple pantry staples you probably already have on hand.
- The leftovers are fantastic the next day.
- It’s hearty enough for Sunday dinner but easy enough for a busy weeknight.
Ingredients You’ll Need
- Boneless, skinless chicken breasts – I used about 1½ pounds of thin chicken breasts. They become incredibly tender after a few hours in the slow cooker and shred nicely into the gravy.
- Fire & Smoke Society Super Bird Roasted Chicken Blend – This is the chicken seasoning I used and absolutely love, but don’t worry if you don’t have it. Any good all-purpose chicken seasoning will work just fine.
- Garlic powder – Adds another layer of savory flavor while helping season the chicken.
- Onion powder – Enhances the onion flavor throughout the entire dish.
- Paprika – Gives the chicken beautiful color while adding a subtle layer of flavor without making it spicy.
- Olive oil – Used for searing the chicken. This step is optional, but it creates a beautiful golden crust and adds extra flavor to the finished dish.
- Yellow potatoes – These hold their shape beautifully while becoming perfectly tender. I leave the skins on because I love the texture and it saves time, but feel free to peel them if you prefer.
- Carrots – Add natural sweetness and that classic pot roast flavor we all know and love.
- Celery – One of the vegetables that helps give this recipe its traditional pot roast taste.
- Yellow onion – Slowly cooks down into the gravy, adding incredible flavor.
- Fresh garlic – Four cloves of minced garlic add even more rich, savory flavor.
- Lipton Onion Soup Mix – This is the secret ingredient that gives the gravy that unmistakable classic pot roast flavor.
- Water – Creates the cooking liquid that transforms into a delicious onion gravy. You can substitute chicken broth if you’d like an even richer flavor.
- Cornstarch – Thickens the cooking liquid into a silky, rich gravy.
- Cold water – Mixed with the cornstarch to make a slurry so it blends smoothly into the gravy without lumps.
- Salt and pepper – Season to taste at the end. Depending on the chicken seasoning you use, you may only need a little.
- Fresh parsley (optional) – Adds a fresh pop of color before serving. It’s completely optional, but it sure makes the finished dish look pretty.
How to Make Slow Cooker Chicken Pot Roast
Pat the chicken breasts dry with paper towels, then season both sides with the chicken seasoning, garlic powder, onion powder, and paprika.
If your slow cooker has a sear function, heat the olive oil and sear the chicken for 2 to 3 minutes per side until golden brown. If not, simply use a large skillet on the stovetop. This step is completely optional, but I highly recommend it because it adds another layer of flavor.
Add the potatoes, carrots, celery, diced onion, and minced garlic to the slow cooker.
Sprinkle the Lipton Onion Soup Mix over the vegetables and pour in the water. Stir everything together until the vegetables are evenly coated.
Place the seasoned chicken breasts on top of the vegetables.
Cover and cook on High for 4 to 5 hours or Low for 5 to 6 hours, or until the chicken easily shreds with a fork. Every slow cooker cooks a little differently, so start checking the chicken around the 4-hour mark if cooking on High.
Carefully remove the chicken and lightly shred it using two forks.
In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the slurry into the slow cooker and stir until the gravy begins to thicken.
If the gravy becomes thicker than you’d like, simply stir in a splash of water or chicken broth until it reaches your preferred consistency.
Return the shredded chicken to the slow cooker and gently stir everything together.
Taste and season with salt and pepper as needed.
Sprinkle with fresh chopped parsley if desired and serve warm.
Tips for Success
- Don’t skip the sear if you have the time. It isn’t required, but those golden browned bits add another layer of flavor that really makes this recipe shine.
- Leave the potato skins on. Not only does it save prep time, but the potatoes hold together beautifully and add a little extra texture. If you prefer peeled potatoes, they’ll work just as well.
- Every slow cooker is different. Mine tends to cook a little faster than most, so I recommend checking your chicken around the 4-hour mark on High.
- Taste before serving. Depending on the seasoning blend and onion soup mix you use, you may only need a little salt and pepper at the end.
- Too thick? No problem! Just stir in a splash of water or chicken broth until the gravy reaches the consistency you like.
Variations
One of the things I love most about this recipe is how easy it is to customize.
- Swap the chicken breasts for boneless, skinless chicken thighs for an even richer flavor.
- Add sliced mushrooms during the last hour of cooking.
- Stir in frozen peas just before serving for a little extra color.
- Add fresh rosemary or thyme if you enjoy more herb-forward flavors.
What to Serve with Slow Cooker Chicken Pot Roast
We loved this served over fluffy white rice with a side of green beans, but there are so many delicious ways to enjoy it.
Try serving it with:
- Creamy mashed potatoes
- Buttered egg noodles
- Crusty bread
- Dinner rolls
- Cornbread
For side dishes, you can’t go wrong with:
- Green beans
- Sweet corn
- Mac and cheese
- A simple garden salad
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Slow Cooker Chicken Pot Roast
Ingredients
- 1.5-2 lbs Boneless, Skinless Chicken Breasts or Thighs
- 2 tsp Chicken Seasoning use any kind you like
- 1/2-1 tsp each Garlic Powder, Onion Powder, and Paprika
- 1 tbsp Olive Oil
- 2 lbs Yellow Potatoes, cut into 1 to 1½-inch chunks
- 3 Carrots, cut into chunks
- 2 Ribs of Celery, sliced
- 1 Onion, diced
- 4-5 Garlic Cloves, minced
- 1 Packet Lipton Onion Soup Mix
- 1.5 Cups Water or Beef Broth I used water because I didn't want it too salty
- 2 tbsp Cornstarch + 2 tbsp water
- Salt and Pepper to taste
- Chopped Fresh Parsley for garnish completely optional
Instructions
- Season the chicken breasts with the chicken seasoning, garlic powder, onion powder, and paprika.
- Heat the olive oil in a large skillet or use the sear function on your slow cooker. Sear the chicken for 2 to 3 minutes per side until lightly golden brown. This step is optional but adds great flavor.
- Add the potatoes, carrots, celery, onion, and garlic to the slow cooker.
- Sprinkle the onion soup mix over the vegetables and pour in the water. Stir to combine.
- Place the chicken on top of the vegetables.
- Cover and cook on High for 4 to 5 hours or Low for 5 to 6 hours, or until the chicken shreds easily with a fork.
- Remove the chicken and lightly shred it with two forks.
- In a small bowl, whisk together the cornstarch and cold water until smooth. Stir the slurry into the slow cooker until the gravy thickens.
- If the gravy becomes thicker than you’d like, stir in a splash of water or chicken broth until it reaches your desired consistency.
- Return the shredded chicken to the slow cooker and stir everything together. Taste and season with salt and pepper as needed.
- Garnish with parsley if desired. Serve hot and enjoy!
Notes
- Any all-purpose chicken seasoning can be substituted for the Fire & Smoke Society Super Bird seasoning.
- I leave the potato skins on because I love the texture and it saves time, but you can certainly peel them if you prefer.
- Every slow cooker cooks a little differently. Mine tends to run a bit hot, so start checking the chicken around the 4-hour mark if cooking on High.
- Chicken broth can be used instead of water for an even richer gravy.
- If your gravy thickens while it sits, simply stir in a splash of water or chicken broth before serving.
- Leftovers keep well in the refrigerator for up to 4 days and reheat great in the microwave.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs will work just as well!
Do I have to sear the chicken first?
Not at all. It’s completely optional, but I do think it adds wonderful flavor and gives the chicken a nice golden color.
Can I peel the potatoes?
Of course! I personally love leaving the skins on because it saves time and adds texture, but peeled potatoes work just as well.
Why didn’t my gravy thicken?
Make sure you’re mixing the cornstarch with cold water before adding it to the slow cooker. If you’d like it thicker, simply make another small slurry and stir it in.
Can I freeze this recipe?
Yes! This recipe freezes well for up to three months.
