This cozy Thanksgiving Crockpot Chicken Pot Roast is a warm hug in a bowl. It features tender chicken, colorful veggies, and tasty seasonings, all slow-cooked to perfection!
I love coming home to the amazing smell after a day of holiday fun. Just toss everything in the pot, and let it work its magic. You’ll wish every meal was this easy and delicious! 🍽️
Key Ingredients & Substitutions
Whole Chicken: A 4-pound chicken is perfect for this recipe. If you want a quicker option, consider using skin-on, bone-in chicken thighs or breasts. These cook faster and still give great flavor!
Vegetables: Baby carrots and small potatoes work well. If you have sweet potatoes, they can add a nice twist. You can also include other veggies like celery, green beans, or peas for added color and nutrition.
Herbs: Dried thyme and rosemary are key for flavor. If you don’t have these on hand, Italian seasoning or Herbs de Provence can be good substitutes. Fresh herbs are great too if available!
Chicken Broth: Use low-sodium chicken broth to control salt levels. If you’re vegetarian, vegetable broth works too, though the flavor might be a bit different. Just add more herbs for depth!
How Do You Ensure Perfectly Cooked Chicken?
One tricky part of this recipe is getting the chicken juicy and cooked just right. Here’s how:
- Pat the chicken dry before seasoning. This helps the skin crisp up a bit during cooking.
- Rub the chicken with olive oil and seasoning thoroughly. It adds flavor and moisture—don’t skip this step!
- Cook on low heat for a longer time for tender meat, or high if you’re short on time. Check the internal temperature should reach 165°F.
- Let it rest after cooking for 10-15 minutes before carving to keep it juicy.
These steps ensure a delicious chicken that’s tender and bursting with flavor!
The Best Thanksgiving Crockpot Chicken Pot Roast
Ingredients You’ll Need:
For The Chicken:
- 1 whole chicken (about 4 pounds), cleaned and patted dry
For The Vegetables:
- 1 pound baby carrots
- 1 pound small gold or red potatoes, halved
- 1 large onion, chopped
- 4 cloves garlic, minced
For The Broth and Seasoning:
- 2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For Optional Thickening and Garnish:
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Fresh sprigs of thyme (for garnish)
How Much Time Will You Need?
This delightful dish requires about 20 minutes of preparation time. Cooking time is a bit longer: 6-8 hours on low or 3-4 hours on high in the crockpot. Perfect for a leisurely day of holiday festivities!
Step-by-Step Instructions:
1. Prepare the Herb Mixture:
In a small bowl, mix together the thyme, rosemary, paprika, salt, and black pepper. This spice blend will add wonderful flavor to your chicken!
2. Season the Chicken:
Rub the whole chicken all over with olive oil. Then, generously apply the herb and spice mixture to make sure it’s well-seasoned and delicious.
3. Layer the Vegetables:
Place the chopped onions, minced garlic, baby carrots, and halved potatoes at the bottom of the crockpot. These will add flavor to the chicken and create a hearty base.
4. Add the Broth:
Pour half of the chicken broth and the Worcestershire sauce over the vegetables. This will keep everything moist while cooking.
5. Place the Chicken in the Pot:
Now, it’s time to add the star of the show! Place the seasoned whole chicken on top of the vegetables.
6. Pour in the Remaining Broth:
Carefully pour the remaining chicken broth around the chicken (avoid pouring it directly on top of the chicken to keep the spices intact).
7. Cooking Time:
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. You’ll know it’s done when the chicken reaches an internal temperature of 165°F, and the vegetables are tender.
8. Serve the Meal:
Once cooked, carefully remove the chicken and vegetables from the crockpot and transfer them to a serving platter.
9. Optional Gravy Step:
If you like a thicker gravy, pour the juices from the crockpot into a saucepan over medium heat. Mix cornstarch with a little cold water to create a slurry, then whisk it into the simmering juices until it thickens up.
10. Final Touches:
Pour the thickened gravy over the chicken and vegetables. This adds a rich, delicious flavor that ties the dish together.
11. Garnish and Enjoy:
Garnish with freshly chopped parsley and sprigs of thyme before serving. Enjoy your warm, comforting Thanksgiving Crockpot Chicken Pot Roast!
This dish is sure to be a hit at your holiday table, filled with flavors of gratitude and warmth. Bon appétit!
Can I Use Chicken Breasts Instead of a Whole Chicken?
Yes! You can use boneless, skinless chicken breasts or thighs. Cooking time will be shorter—around 4-6 hours on low or 2-3 hours on high—so keep an eye on them to prevent overcooking.
How Can I Make This Gluten-Free?
Worcestershire sauce can often contain gluten, so check for a gluten-free version or substitute with tamari. Make sure you also check that your chicken broth is gluten-free as well!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it gently on the stove over low heat or in the microwave until warmed through.
Can I Add Other Vegetables?
Absolutely! Feel free to add vegetables like celery, peas, or green beans. Just keep in mind that different cooking times might affect texture, so add firmer vegetables like carrots and potatoes earlier and more delicate ones like peas towards the end of cooking.
