Everyone loves a classic pot roast; it’s the perfect special Sunday meal. But I got to thinking — what if you could get all that same cozy, slow-cooked flavor with chicken instead? And what if you could have your crockpot do pretty much all of the work? That’s exactly what this Slow Cooker Chicken Pot Roast delivers. With just 10 minutes of prep and a few hours of hands-off cooking, you end up with a hearty, comforting meal that tastes like you spent all day in the kitchen. (Even though you didn’t.) And extra good news — the leftovers might be even better.

What Ingredients Do You Need for Slow Cooker Chicken Pot Roast?

It’s not a long list. You’ll need:

• Boneless skinless chicken thighs. (The slow cooker makes them incredibly tender!)
• Carrots.
• Celery.
• An onion.
• Chicken stock.
• White wine.
• A packet of au jus mix.
• Garlic powder and onion powder.
• Dried thyme and dried rosemary.
• Salt and pepper.

Why chicken thighs instead of chicken breasts?
Thighs are usually the right choice for slow cooker recipes. They have just enough fat so that they don’t dry out during a long, slow cook, whereas breasts can become stringy. For this recipes, thighs really help deliver that richer “pot roast” flavor.

How Do You Make Slow Cooker Chicken Pot Roast?

This is about as easy as dinner gets! There’s no browning, no stovetop work, and no babysitting — just a little bit of prep and then your slow cooker takes it from there. Here’s all you have to do:

Add the chicken, carrots, celery, and onion right into the slow cooker. Then whisk together the chicken stock, white wine, au jus mix, and all the seasonings in a bowl and pour it right over the top. Put the lid on and walk away. Easy, right?

Cook it on low for 6 hours or on high for 4, and when you come back, you’ll have tender, fall-apart chicken and perfectly softened vegetables swimming in a rich, savory broth that has that kind of all-day flavor you just can’t fake.

Pro tip: it’s incredible served over mashed potatoes!