Chicken Thigh Pot Roast

Ingrédients

• 1 cup water
• 1 1/2 pounds boneless skinless chicken thighs (frozen is okay)
• 2 large carrots, peeled and cut into 1 inch pieces
• 1/2 cup diced onion
• 20 oz yukon gold potatoes, cut into quarters
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 (1 oz) packet Au Jus gravy mix
• 3 Tbsp cornstarch

Préparation

1. 1

   --- Instant Pot Instructions: ---

2. 2

   Pour water into Instant Pot. Add in the chicken, carrots, onion, potatoes, garlic powder, onion powder and black pepper. Sprinkle the Au Jus mix over the top of everything.

3. 3

   Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.

4. 4

   In a small bowl stir together cornstarch with a quarter cup of cold water until smooth. Turn Instant Pot to sauté setting. Stir the slurry into the pot to thicken the gravy.

5. 5

   Serve and enjoy!

6. 6

   --- Slow Cooker Instructions: ---

7. 7

   Add water, chicken, carrots, onion, potatoes, garlic powder, onion powder, black pepper and Au Jus mix into the slow cooker. Stir.

8. 8

   Cover slow cooker and cook on low for 4-6 hours.

9. 9

   In a small bowl stir together cornstarch with a quarter cup of cold water until smooth. Stir the mixture into the slow cooker and cook on high without the lid until the gravy has thickened up.

10. 10

    Serve and enjoy!