Begin by placing the boneless skinless chicken thighs at the bottom of your slow cooker. Next, add in the sliced carrots, chopped celery, and diced onion, layering them on top of the chicken.

In a mixing bowl, whisk together the chicken stock, au jus mix, chicken gravy mix, garlic powder, onion powder, and black pepper until fully combined and smooth.

Carefully pour the sauce mixture over the chicken and vegetables in the slow cooker.

Cover the slow cooker with its lid and select the cooking time. Set it to cook on low for 6 hours or high for 4 hours.

After cooking, check if everything is tender and fully cooked. If not, cover and cook for an additional 30 minutes on low.

Scoop out the Crockpot Chicken Pot Roast into bowls and garnish with fresh parsley before serving.