As the government shutdown continues, the despondent cast of Friday’s PBS News Hour assembled to complain that President Trump and Republicans are not willing to buckle to Democratic demands and nobody outside of the D.C. area seems to care. Moderator Amna Nawaz began with MSNBC host Jonathan Capehart, “Meanwhile, it is day 17 of the government shutdown back here at home. The rhetoric has not changed from either side, Jonathan. And the president hasn't really engaged in the kind of brokering we traditionally see presidents do. Can he be a dealmaker back here too?”     Capehart claimed that Trump could; he is just choosing not to, “Yes, we’ve seen it. We have seen it. So if the president were to turn his attention to the government shutdown and, you know, figure out what both sides wants and then just say, this is what I want to do, of course, we have seen time and again Republicans will do whatever the president tells them to do, even if they have held an opposing position.” He further added, "But he hasn't seemed like he wants to get involved, which makes me think he likes what's happening. Maybe he likes what's happening. Maybe given what we — the package on Russell Vought, maybe this shutdown does give him the opportunity, him and Russell Vought, the opportunity to slash at the federal government in ways they couldn't do under regular order. And I don't know. It's a terrible game. It's a terrible game for the president to play, because real people, Americans are getting hurt.” Nawaz concurred with the idea as she turned to New York Times columnist David Brooks, “David, Jonathan raises a good point. Is there incentive for the president to want to end the shutdown?” Brooks replied that there isn’t, “Not particularly. The Republicans are not the party of government. They're the party of shrinking government. And under the shutdown right now, he's been blocked from really getting rid of what he calls ‘Democratic programs,’ but he is able to fund the things he likes.” He further lamented, “Two things that are astonishing to me, one, how everybody's blasé about it. The whole — not in the DMV, in ‘our area,’ but everywhere else in the country, it's like, ‘What do you do?’ And the capacity to be shocked by our politics is clearly going away.” Brooks also confessed to not seeing an end in sight any time soon, “The second thing is I'm curious to know what happens over the next three weeks, because the notifications for the health care costs, those letters are going out. November 1, they really begin to kick in. And so maybe then we will see something. But I would not assume that this is going to end any time in October. I think when that November number comes out, we will see how the public reacts, if at all.” Meanwhile, nobody at the PBS table mentioned that Republicans recently offered Democrats a vote on Obamacare subsidies in exchange for reopening the government. Democrats said no and promptly decided not to fund the military because they want Republicans to extend their partisan, Biden-era, temporary COVID relief program without any GOP reforms.   Here is a transcript for the October 17 show: PBS News Hour 10/17/2025 7:40 PM ET AMNA NAWAZ: But, meanwhile, it is day 17 of the government shutdown back here at home. The rhetoric has not changed from either side, Jonathan. And the president hasn't really engaged in the kind of brokering we traditionally see presidents do. Can he be a dealmaker back here too? JONATHAN CAPEHART: Yes, we’ve seen it. We have seen it. So if the president were to turn his attention to the government shutdown and, you know, figure out what both sides wants and then just say, this is what I want to do, of course, we have seen time and again Republicans will do whatever the president tells them to do, even if they have held an opposing position. So — but he hasn't seemed like he wants to get involved, which makes me think he likes what's happening. Maybe he likes what's happening. Maybe given what we — the package on Russell Vought, maybe this shutdown does give him the opportunity, him and Russell Vought, the opportunity to slash at the federal government in ways they couldn't do under regular order. And I don't know. It's a terrible game. It's a terrible game for the president to play, because real people, Americans are getting hurt. NAWAZ: David, Jonathan raises a good point. Is there incentive for the president to want to end the shutdown? DAVID BROOKS: Not particularly. The Republicans are not the party of government. They're the party of shrinking government. And under the shutdown right now, he's been blocked from really getting rid of what he calls “Democratic programs,” but he is able to fund the things he likes. And so they have managed to wrangle some funds for the servicemen. They have for TSA, for ICE, those sorts of people. And so they get to fund the things they like and don't — and everybody else gets nothing. It's — two things that are astonishing to me, one, how everybody's blasé about it. The whole — not in the DMV, in “our area,” but everywhere else in the country, it's like, “What do you do?” And the capacity to be shocked by our politics is clearly going away. And so that's the first thing. The second thing is I'm curious to know what happens over the next three weeks, because the notifications for the health care costs, those letters are going out. NAWAZ: Right. BROOKS: November 1, they really begin to kick in. And so maybe then we will see something. But I would not assume that this is going to end any time in October. I think when that November number comes out, we will see how the public reacts, if at all.

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Crock Pot Chicken Pot Roast with veggies, tender chicken, and a simple, rich gravy. It’s family friendly comfort food that’s perfect with mashed potatoes! A FAMILY FRIENDLY AFFORDABLE DINNER RECIPE This Slow Cooker Chicken Pot Roast is the ultimate comfort food. Instead of the traditional beef roast, this recipe uses chicken thighs (or even chicken breasts) for a lighter but still rich and simple meal. The secret? Cooking the chicken in beef broth with a classic pot roast seasoning mix gives it that classic roast-like flavor. It’s the best of both worlds with the comfort feeling you get from a beef pot roast, but made with a bit more affordable chicken thighs instead. FREQUENTLY ASKED QUESTIONS:  What to serve with Crock Pot Chicken Pot Roast? I served this Chicken Pot Roast with a big pile of Mashed Potatoes. It also goes great with a bunch of your favorite veggies too. If all else fails, pop a bag of the frozen vegetables in the microwave or grab a bagged salad. If mashed potatoes aren’t your thing, try it with some Baked Potatoes instead or add halved baby potatoes to the Slow Cooker with the chicken and vegetables. Serving it with egg noodles or a side of white rice is also a good idea. If you want to really carb it up, add some Dinner Rolls too. Is the cornstarch slurry required? The cornstarch slurry is optional to thicken the gravy, but not necessary.  What else can I add to this pot roast? Sauté onions and mushrooms together before adding them to the slow cooker for an added depth of flavor. Beef up the vegetables by adding sliced asparagus, green beans, frozen peas, or corn. What if I can’t find pot roast seasoning? If you can’t find pot roast seasoning mix, make your own by combining 1 teaspoon each of garlic powder, onion powder, dried thyme, dried parsley, salt, and black pepper.  How else could I serve this? Reserve some of the leftovers to add as a filling to individual chicken pot pies. Why use beef broth when it’s chicken? Using beef broth brings a slightly different flavor, however, chicken broth can totally be used. If you do use chicken broth, it will end up more like a chicken stew. The idea is to make this like a traditional pot roast, but with chicken instead of beef, so the beef broth is traditionally used. What other chicken can I use? I chose to use chicken thighs since they’re a much more affordable option. If you have frozen chicken breasts, you can use those instead. They’re typically smaller than raw chicken breasts, so they’ll cook in the same amount of time, but they can be much less expensive than fresh, so it may be a more cost effective option. How to store leftover Chicken Pot Roast? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Freeze into portions or freezer-safe containers for up to 3 months.Reheat from thawed or frozen on the stovetop or in the microwave until hot. Add a splash of broth if needed. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) yellow onion, carrots, celery – some grocery stores sell this already diced together (called mire poix) that can be a time saver if needed. Baby Bella mushrooms – don’t like mushrooms? Just leave them out. garlic – I really prefer fresh garlic for best flavor. The jarred stuff just doesn’t compare in terms of flavor but if that’s what you prefer to use, then go for it! boneless, skinless chicken thighs– you can use chicken breasts instead. I shared more options to try to save some grocery budget money above in the Frequently Asked Questions section. pot roast seasoning mix– I like to use 1 packet of Kinder’s Sunday Pot Roast Stew Seasoning for Slow Cooking (not a paid affiliate link) there is also a Walmart version (not a paid affiliate link), but any pot roast seasoning packet will work. low sodium beef or chicken broth– I like to use low sodium options when choosing broth for this since things can get salty easily. You can always use Homemade Chicken Broth to really control the ingredients used even easier. Use low-sodium beef or chicken broth depending on which seasoning packet you use. Some can be very salty. If you need to save some money, you can use chicken or beef bouillon cubes and just combine it with water to make some broth instead. Worcestershire sauce rosemary sprigs and a dried bay leaf – this adds much more flavor than you might realize but if you don’t have either one of these ingredients, don’t let it stop you from making this. This still gets a good bit of flavor from the seasonings. The rosemary and dried bay leaf just add depth of flavor. unsalted butter – you can use salted – just remove extra salt in recipe. cornstarch– this is an optional ingredient that I used to thicken it up HOW TO MAKE CROCK POT CHICKEN POT ROAST: Place onions, carrots, celery, mushrooms, and minced garlic in the bottom of a 6-7 quart slow cooker. Place chicken thighs on top of vegetables. Sprinkle with salt, pepper, paprika, parsley, and pot roast seasoning mix. Pour broth and Worcestershire sauce over chicken and vegetables. Top with butter slices, rosemary sprigs and bay leaf. Place lid on slow cooker and cook for 4-6 hours on low. Remove chicken and shred using two forks (Or dice into chunks). Remove and discard bay leaf and rosemary sprigs. If you’d like to thicken this up a bit more, you can make a cornstarch slurry. Combine 2 Tablespoons of cornstarch with 2 Tablespoons hot broth from slow cooker. Whisk until smooth. Add slurry to slow cooker and stir to combine. Cover and cook on high for about 20-30 minutes, or until thickened. Add chicken back to slow cooker and stir to combine.  Serve chicken pot roast and vegetables over mashed potatoes with gravy on top. Enjoy. CRAVING MORE RECIPES?  Creamy Chicken Noodle Stew Crock Pot Mississippi Chicken Roast Mississippi Pot Roast Crock Pot French Onion Pot Roast Instant Pot Pot Roast Crock Pot 3- Packet Pot Roast Print Crock Pot Chicken Pot Roast All the flavors and things you love about an easy pot roast recipe, but with chicken instead of beef. Course Dinner, Main CourseCuisine American Prep Time 15 minutes minutesCook Time 4 hours hoursTotal Time 4 hours hours 15 minutes minutes Servings 6 Calories 267kcal Author Brandie Skibinski Ingredients1 large yellow onion, halved and cut into slices3 whole carrots, cut into 2-inch pieces4 stalks celery, cut into 2-inch pieces8 ounces whole Baby Bella mushrooms, sliced (optional)4 cloves minced garlic 1 ½ pounds boneless, skinless chicken thighs (can use chicken breasts)1 teaspoon salt½ teaspoon black pepper¼ teaspoon paprika1 teaspoon dried parsley (optional)1 ounce pot roast seasoning mix2 cups low sodium beef (or low sodium chicken broth)2 teaspoons Worcestershire sauce2 rosemary sprigs1 dried bay leaf4 Tablespoons unsalted butter, sliced (can use salted – just remove extra salt in recipe)2 Tablespoons cornstarch (optional, to thicken) InstructionsPlace 1 large yellow onion, halved and cut into slices, 3 whole carrots, cut into 2-inch pieces, 4 stalks celery, cut into 2-inch pieces, 8 ounces whole Baby Bella mushrooms, sliced and 4 cloves minced garlic in the bottom of a 5-6 quart slow cooker. Place 1 ½ pounds boneless, skinless chicken thighs chicken on top of vegetables. Sprinkle thighs with 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon paprika, 1 teaspoon dried parsley and 1 ounce pot roast seasoning mix.Pour 2 cups low sodium beef and 2 teaspoons Worcestershire sauce over chicken and vegetables. Top with 4 Tablespoons unsalted butter, sliced, 2 rosemary sprigs and 1 dried bay leaf. Place lid on slow cooker and cook for 4-6 hours on low. Remove chicken and shred using two forks (Or dice into chunks). Remove and discard bay leaf and rosemary sprigs.If you’d like to thicken this up a bit more, you can make a cornstarch slurry. Combine 2 Tablespoons cornstarch with 2 Tablespoons hot broth from slow cooker in a small bowl. Whisk until smooth.Add slurry to slow cooker and stir to combine. Cover and cook on high for about 20-30 minutes, or until thickened.Add chicken back to slow cooker and stir to combine. Serve chicken pot roast and vegetables over mashed potatoes with gravy on top. Enjoy. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 267kcal | Carbohydrates: 14g | Protein: 26g | Fat: 13g | Sodium: 709mg | Fiber: 4g | Sugar: 4g