# Crock Pot Au Jus Chicken This au jus chicken crockpot dinner turns plain chicken thighs into tender, shreddable meat sitting in a savory brown broth. The slow cooker holds the liquid close around the meat for hours, so every bite is juicy and seasoned through. Pile it on toasted rolls or spoon it over rice. [Print](#wpzoom-recipe-card-au-jus-chicken-crockpot) ## Crock Pot Au Jus Chicken Recipe by Iren Pavlenko - - - - - 0.0 from 0 votes ** Course: Main CourseDifficulty: Easy Servings 8 servings Prep time 15 minutes Cooking time 6 hours  Chicken thighs cook low and slow in a seasoned au jus broth until they pull apart. Serve on toasted rolls with a small bowl of the juices for dipping. ### Ingredients - 3 lb boneless skinless chicken thighs, trimmed of extra fat - 1 packet (about 1 oz) au jus gravy mix - 1 1/2 cups low-sodium beef broth - 1 large yellow onion, sliced into half moons - 4 cloves garlic, smashed - 2 tbsp butter, cut into pieces - 1 tbsp Worcestershire sauce - 1 tsp Italian seasoning - 1 tsp onion powder - 1/2 tsp black pepper - 1/2 tsp kosher salt - 1 tbsp cornstarch mixed with 2 tbsp cold water, optional - 8 hoagie or sub rolls, split and toasted - 8 slices provolone cheese, optional ### Directions - Spray the inside of a 6-quart slow cooker lightly with oil. Scatter the sliced onion and smashed garlic across the bottom. - Lay the chicken thighs in a single layer on top of the onions. Try not to stack them too high so they cook evenly. - Whisk the au jus mix into the beef broth until no lumps remain. Stir in the Worcestershire sauce. - Pour the broth mixture over the chicken. Sprinkle with Italian seasoning, onion powder, pepper and salt. - Dot the butter pieces over the top. The butter melts into the broth and rounds out the flavor. - Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours. The chicken is done when it reaches 165°F inside and shreds easily with a fork. - Lift the chicken to a cutting board or large bowl. Shred it with two forks, discarding any bits of fat. - If you want a slightly thicker jus, stir the cornstarch slurry into the cooker, cover, and cook on HIGH for 10 minutes until it coats a spoon. - Return the shredded chicken to the broth and stir to soak it up. Keep the cooker on WARM. - Pile the chicken onto toasted rolls, add provolone if using, and ladle a little jus into small bowls for dipping. ### Notes Bone-in thighs work too, just add an hour on LOW and pull the bones before shredding. Swap the beef broth for chicken broth if that is what you have, though the color will be lighter. The chicken and jus keep in the fridge for 4 days. Freeze them together for up to 3 months. Reheat gently with a splash of broth. ## Why chicken thighs and a closed lid work here Thighs are the right cut for this dish. They carry more fat than breasts, so after hours in hot liquid they stay moist instead of turning stringy. The connective tissue softens and the meat falls into long, tender shreds. The slow cooker keeps steam trapped under the lid, so the broth barely reduces. In a pan the jus would cook down and turn salty. Here it stays a thin, savory liquid that soaks into the chicken and still has enough left over for dipping. It also makes this an easy dish to scale. Double the recipe in a larger cooker and the method stays the same, which is handy for a game day crowd or a week of packed lunches. ## What to buy for the jus Chicken thighs: Buy boneless skinless thighs of similar size so they finish together. Trim off any thick yellow fat before cooking, since it will melt into the broth and make it greasy. Au jus mix: One small packet gives the base its beefy depth. Check that it is the gravy style mix, not a dip mix, and watch the salt if your broth is not low sodium. Beef broth: Low-sodium broth lets you control the seasoning. Regular broth plus the mix can end up too salty after six hours. Onion and garlic: These melt into the liquid and sweeten it. Sliced onion holds up better than diced, which disappears. Rolls: Look for sturdy hoagie rolls with a crisp crust. Soft hot dog buns collapse the second they touch the jus. ## Small moves that make the sandwiches better Skip the lid peeking: Every time you lift the lid you lose heat and add 15 to 20 minutes to the cook. Leave it closed until the minimum time has passed, then check the temperature. Do not overcook the chicken: This is the most common mistake. Past the 6 hour mark on LOW, thighs can go dry and mushy. Start checking at 5 hours and pull them once they shred. Toast the rolls: Brush the cut sides with butter and toast them under the broiler for two minutes. A crisp edge keeps the bread from going soggy when you dip. One more habit helps: taste the jus before you serve. If it tastes thin, let it cook uncovered on HIGH for 15 minutes. If it tastes too salty, stir in a splash of water or unsalted broth. ## Swaps and variations For a lighter plate, use chicken breasts and cook them 3 to 4 hours on LOW, then shred and return them to the jus so they stay moist. Dairy-free is easy: skip the butter and the cheese, and use olive oil on the rolls. For heat, add a few sliced pepperoncini and a spoonful of their brine. One swap that does not work is frozen chicken straight from the bag. It stays in the unsafe temperature zone too long and releases water that thins the jus. Thaw it in the fridge first. If you want more bite, stir a spoonful of horseradish or a pinch of cayenne into the jus at the end. A handful of sliced mushrooms added with the onions gives the broth an earthy edge, and a spoonful of tomato paste deepens the color. ## What goes on the table with it Set out toasted rolls, a bowl of jus for dipping, and a plate of provolone. Roasted green beans, a crisp slaw or oven fries round out the meal. If you want a plate instead of a sandwich, spoon the chicken and jus over mashed potatoes or buttered egg noodles. ## Leftovers: fridge, freezer and reheating Cool the chicken and jus and store them together in an airtight container for up to 4 days. Keeping the meat in the liquid stops it from drying out. For longer storage, freeze flat in zip bags for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan over medium-low heat or in the microwave at half power, stirring often, and add a splash of broth if the jus has thickened. For lunches, pack the chicken and the jus in separate containers and assemble the sandwich fresh, so the bread stays crisp until you eat.