If you’re looking for a slow cooker chicken pot roast that delivers big, cozy flavor with almost zero effort, this is it. This is one of those dump-and-go dinners that feels like you tried, without actually trying. Minimal prep, pantry shortcuts, and a slow cooker doing the heavy lifting while you live your life.
This recipe is perfect for busy weeknights, Sunday resets, or those days when cooking feels like too much but takeout isn’t the vibe.
Why You’ll Love This Chicken Pot Roast
This slow cooker chicken pot roast is rich, savory, and comforting without being heavy. Boneless skinless chicken thighs stay juicy and tender, the mirepoix builds flavor naturally, and the seasoning packet does the work of a long ingredient list. Butter melts into everything and creates a silky, spoon-able gravy that tastes like it cooked all day… because it did.
Best part? No liquid is needed to start. The chicken releases enough moisture on its own, making this recipe truly foolproof.
Ingredients You’ll Need
- Boneless, skinless chicken thighs
- Mirepoix (onion, carrot, celery)
- Pot roast seasoning packet or chicken gravy packet
- Butter
- Fresh parsley, finely chopped (optional, for finishing)
That’s it. No browning. No extra bowls. No stress.
How to Make Slow Cooker Chicken Pot Roast
- Add the chicken thighs directly to the slow cooker.
- Scatter the mirepoix evenly over the chicken.
- Sprinkle the seasoning packet evenly over everything.
- Place the butter on top in small pieces.
- Cover and cook:
- Low for 4 hours if you want tender, sliceable chicken
- Low for 6 hours if you want fully shredded chicken
There’s no need to add liquid at the beginning. However, depending on the size of your chicken thighs, you can add a splash of chicken broth toward the end if you want extra gravy. Totally optional. Totally your call.
Finish with freshly chopped parsley if you want a little freshness and color.
Texture Options (Choose Your Own Adventure)
- 4 hours: Chicken stays intact, perfect for serving over mashed potatoes or rice.
- 6 hours: Chicken shreds easily and soaks up all that gravy, ideal for bowls, sandwiches, or meal prep.
Both are delicious. It just depends on your mood.
What to Serve With Chicken Pot Roast
This dish is incredibly versatile. Serve it with:
- Mashed potatoes
- Rice or buttered egg noodles
- Crusty bread to soak up the gravy
- Roasted green beans or a simple salad on the side
It’s comfort food without being complicated.
Slow Cooker Chicken Pot Roast
Equipment
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 packet chicken gravy
- Salt and pepper, to taste
- 1 tsp All-purpose seasoning, Badia or Adobo recommended
- 1 tsp Smoked paprika
- 1 cup mirepoix, diced onion, carrot, celery
- 4 tbsp butter, cut into pieces
- 2 tbsp fresh parsley, finely chopped
Instructions
- Season the chicken thighs on both sides with salt, pepper, all-purpose seasoning, and smoked paprika.
- Sprinkle the gravy packet at the bottom of the slow cooker
- Place the seasoned chicken in the bottom of the slow cooker on top of gravy seasoning.
- Sprinkle the mirepoix evenly over the chicken.
- Scatter the butter pieces an chopped parsley on top.
- Cover and cook on LOW:
- 4 hours for tender chicken that holds its shape
- 6 hours for fully shredded chicken
- If you want extra gravy, add a small splash of chicken broth during the last 30 minutes of cooking (optional).
- Finish with more chopped parsley if desired before serving.
- Serve warm over mashed potatoes, rice, or with crusty bread to soak up the gravy.
Nutrition information is automatically calculated, so should only be used as an approximation.
Why This Recipe Works
This slow cooker chicken pot roast proves that good food doesn’t have to be complicated. Using chicken thighs instead of beef keeps it affordable and faster, while still giving you that classic pot roast feel. The seasoning packet is intentional. It’s efficient, reliable, and perfect for weeknights when decision fatigue is real.
This is the kind of recipe you’ll make once and then keep in your back pocket forever.
