Go Back
Slow Cooker Chicken Pot Roast
Print

Slow Cooker Chicken Pot Roast

This Slow Cooker Chicken Pot Roast has all the comforting flavors of a traditional beef pot roast but is made with tender shredded chicken instead. Loaded with potatoes, carrots, celery, and a rich onion gravy, it’s an easy crockpot dinner the whole family will love.
Course Crockpot Meals, Dinner, Lunch
Cuisine American
Keyword Chicken in the crockpot, chicken pot roast, Slow Cooker Chicken Pot Roast
Prep Time 25 minutes
Cook Time 4 hours
Servings 6

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.