Ingredients
Scale
- Vegetables & Aromatics
- 2medium carrots, cut into chunks
- 2celery stalks, cut into chunks
- 1medium yellow onion, sliced
- 6 ouncesmushrooms, sliced (optional)
- 3garlic cloves, minced
- Chicken & Seasoning
- 1¼pounds boneless, skinless chicken thighs (or breasts)
- ¾ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ teaspoonpaprika
- ½ teaspoondried parsley (optional)
- ½packet pot roast seasoning mix (about½ ounce)
- Broth & Flavor
- 1½ cupslow-sodium chicken broth (or beef broth)
- 1 teaspoonWorcestershire sauce
- 2 tablespoonsbutter, sliced
- 1rosemary sprig
- 1dried bay leaf
- To Thicken (Optional)
- 1 tablespooncornstarch
- 1 tablespoonwarm broth from the pot
Instructions
- 1. Layer the Vegetables
- Add the sliced onion, carrots, celery, mushrooms (if using), and minced garlic to the bottom of a 4–5 quart slow cooker.
- This layer keeps the chicken moist while adding flavor to the broth.
- 2. Season the Chicken
- Place the chicken thighs on top of the vegetables.
- Sprinkle with salt, pepper, paprika, dried parsley, and the pot roast seasoning mix.
- 3. Add the Broth and Aromatics
- Pour in the chicken broth and Worcestershire sauce.
- Top with butter slices, rosemary sprig, and bay leaf.
- 4. Slow Cook Until Tender
- Cover and cook on LOW for 5–6 hours (or on HIGH for about 3½ hours), until the chicken is tender and easily shredded.
- Once done, remove the chicken from the pot and shred or cut into large chunks.
- Discard the rosemary and bay leaf.
- 5. Thicken the Gravy (Optional)
- To make a thicker gravy, mix 1 tablespoon cornstarch with 1 tablespoon warm broth in a small bowl.
- Whisk until smooth, then stir it back into the slow cooker.
- Cover and cook on HIGH for 15–20 minutes, or until slightly thickened.
- 6. Serve and Enjoy
- Place a scoop of mashed potatoes on each plate.
- Top with the tender chicken and vegetables, then pour the warm gravy over everything.
- Garnish with a sprinkle of parsley if desired — and enjoy your comforting homemade chicken pot roast!