This cozy Crockpot Chicken Pot Roast is perfect for Thanksgiving! With tender chicken, colorful veggies, and savory herbs, it fills your home with a warm and tasty aroma.
If you love easy cooking, this recipe is for you! Just toss everything in the Crockpot and let it do its magic. I enjoy it with some crusty bread for dipping—delicious! 🥖
Key Ingredients & Substitutions
Chicken: Boneless skinless chicken breasts or thighs work great. If you want a different flavor, try using turkey for a festive twist! You can also opt for skin-on chicken for added richness, just be sure to account for more fat in the broth.
Carrots: I find fresh carrots give the best crunch and sweetness. If you don’t have fresh ones, frozen carrots can work in a pinch—just use about 2 cups of them.
Yukon Gold Potatoes: These are my favorite because they are creamy and hold their shape well. Russet potatoes can be used too, but they might break down more during cooking. For a lower-carb option, try cauliflower instead!
Broth: Use low-sodium chicken broth to control the saltiness. If you need a vegetarian option, vegetable broth will also be delicious. You can even use homemade broth if you have some on hand!
What’s the Best Way to Shred Chicken After Cooking?
Shredding chicken can be simple if you follow a couple of tips. After your chicken is cooked and tender, here are the steps to make it easy:
- Remove the chicken from the Crockpot and let it cool for a few minutes.
- Use two forks to gently pull apart the chicken into shreds. If it feels a bit tough, let it sit for a few more minutes.
- Return the shredded chicken back to the pot and give it a good stir to mix it with the sauce and veggies.
Don’t forget to taste it after shredding! You might want to add a pinch of salt or extra spices for extra flavor.
The Best Thanksgiving Crockpot Chicken Pot Roast
Ingredients You’ll Need:
- 3 to 4 pounds boneless skinless chicken breasts or thighs
- 4 large carrots, peeled and cut into chunks
- 4 medium Yukon gold potatoes, peeled and cut into chunks
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
- Fresh parsley or thyme, chopped, for garnish
How Much Time Will You Need?
This delicious crockpot chicken pot roast will take about 15 minutes to prep and then you’ll let it cook. If you choose to cook it on low, it will take about 6-8 hours, or 3-4 hours on high. So, get that crockpot going early in the day, and you’ll be enjoying a comforting, hearty meal in no time!
Step-by-Step Instructions:
1. Preparing the Vegetables:
Start by peeling the carrots and Yukon gold potatoes. Cut them into large chunks, about 1-2 inches long. Chop the onion and set them all aside. Remember, the bigger the pieces, the better they’ll hold up during cooking!
2. Layering in the Crockpot:
Place the chopped carrots, potatoes, and onion evenly at the bottom of the Crockpot. This helps to create a base for the chicken and allows the veggies to soak up all the delicious flavors!
3. Seasoning the Chicken:
Take your chicken breasts or thighs and season them well with salt, black pepper, dried thyme, dried rosemary, and smoked paprika. Make sure to coat both sides for full flavor. This step is key to getting that yummy taste throughout the dish!
4. Adding the Chicken to the Pot:
Now, place the seasoned chicken on top of the veggies in the Crockpot. Don’t worry about it looking a bit crowded; everything will shrink down as it cooks!
5. Mixing the Broth:
In a separate bowl, combine the low-sodium chicken broth, tomato paste, Worcestershire sauce, and minced garlic. Using a whisk, stir until the tomato paste is fully blended into the broth. This mixture will add great depth of flavor to your pot roast!
6. Pouring Over the Chicken:
Now it’s time to pour that tasty broth mixture over the chicken and vegetables. Make sure to get it evenly distributed; this will keep everything moist and packed with flavor as it cooks.
7. Cooking Time:
Cover the Crockpot and set it to cook on low for 6-8 hours, or on high for 3-4 hours. You’ll know it’s ready when the chicken is tender and dewy, and the veggies are soft!
8. Shredding the Chicken:
Once your pot roast is cooked, carefully remove the chicken pieces and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. It should come apart easily while it’s hot!
9. Optional Thickening Step:
If you’d like a thicker sauce, mix the cornstarch with water in a small bowl until smooth. Stir it into the contents of the Crockpot and turn the heat to high. Let it simmer for another 15-20 minutes so it thickens nicely.
10. Final Touches:
Give the contents a taste and adjust the seasoning with more salt or pepper if needed. The flavors should be rich and delicious!
11. Garnishing:
Before serving, sprinkle with fresh chopped parsley or thyme for a pop of color and freshness!
12. Serving Suggestions:
Serve the pot roast warm, alongside some crusty bread for dipping or over a bed of fluffy mashed potatoes for a comforting meal. Enjoy your cozy Thanksgiving dinner!
This slow-cooked chicken pot roast is filled with tender, flavorful shredded chicken and perfectly cooked vegetables in a rich, savory gravy—ideal for a comforting holiday feast!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely first. Thaw it in the fridge overnight or submerge it in a sealed plastic bag in cold water for a faster option. Be aware that using frozen chicken may increase the cooking time slightly.
How Can I Make This Dish Gluten-Free?
To make this recipe gluten-free, simply substitute the Worcestershire sauce with a gluten-free version or tamari. Ensure your chicken broth is also labeled gluten-free to keep the whole dish safe for those with gluten sensitivities.
Can I Prepare This Recipe the Night Before?
Absolutely! You can chop the vegetables and season the chicken the night before. Store them separately in airtight containers in the fridge. In the morning, just layer everything in the Crockpot and set it to cook!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use the microwave or warm it up on the stovetop over low heat, adding a splash of broth if needed to loosen the sauce.