Description

Tender chicken thighs slow cook with classic pot roast vegetables, seasoning, and beef broth for rich gravy. Perfect dump-and-go comfort food served over mashed potatoes.

Ingredients

Scale

2 lbs boneless skinless chicken thighs
1 large yellow onion, sliced
4 carrots, cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
4 cloves garlic, minced
1 packet (1 oz) pot roast seasoning mix
2 cups low-sodium beef broth
2 tsp Worcestershire sauce
2 sprigs fresh rosemary (or 1 tsp dried)
1 bay leaf
4 tbsp unsalted butter, sliced
Salt and pepper, to taste
2 tbsp cornstarch + 2 tbsp water (optional thickening)

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Instructions

Layer sliced onion, carrot pieces, celery, and minced garlic in bottom of 6-quart slow cooker.
Place chicken thighs on top of vegetables. Season with salt, pepper, and entire pot roast seasoning packet.
Pour beef broth and Worcestershire sauce over everything. Add rosemary sprigs, bay leaf, and dot with butter slices.
Cover and cook on LOW 4-6 hours or HIGH 3-4 hours until chicken is tender (165°F).
Remove chicken and shred with forks. Discard bay leaf and rosemary stems.
Optional: Mix cornstarch slurry (2 tbsp cornstarch + 2 tbsp hot broth), stir in, cook HIGH 20-30 min until thickened.
Return chicken to pot, stir, and serve over mashed potatoes.

Notes

Chicken thighs stay juicier than breasts during long cooking.

Low 4-6 hours gives most tender results.

Make your own seasoning: 1 tsp each garlic powder, onion powder, thyme, parsley + salt/pepper.

Add 1 lb baby potatoes with other vegetables if desired.

Store 3-4 days fridge or 3 months freezer.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 1/3 cups
Calories: 380
Sugar: 4g
Sodium: 850mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: Not specified
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 32g
Cholesterol: 145mg