Slow-Cooker Holiday Classics: Easy Holiday Dinner
Slow-cooker holiday recipes let you serve comforting, familiar meals with very little fuss. This slow-cooker chicken with root vegetables is a hands-off, gentle option that keeps flavors bright and textures soft.
Cooking for one or two often means too much work for a dish that should feel restful. A small slow cooker or a 2–3 quart insert lets you make a full, traditional-style meal without leftovers piling up. The gentle, slow heat makes chicken and vegetables easy to chew.
This recipe focuses on softer textures, lower sodium, and simple steps. You can adjust seasoning and cooking time to make the food even milder or easier to digest.
Ingredients You’ll Need
- 2 boneless, skinless chicken thighs (10–12 oz)
- 1 small carrot, sliced
- 1 small potato or sweet potato, diced
This small-batch recipe serves 1–2; see the recipe card below for the full ingredient list and optional items like garlic, Dijon, thyme, and yogurt for finishing.
Step-by-Step Recipe
- Prep the vegetables in the bottom of a 2–3 quart slow cooker and lightly season the chicken with pepper and a pinch of salt if using; nestle the chicken on top of the vegetables.
- Whisk together low-sodium chicken broth, Dijon mustard, maple syrup or honey (optional), thyme, and crushed rosemary, then pour over the chicken and vegetables.
- Cover and cook on LOW for 3–4 hours or on HIGH for 1.5–2 hours until the chicken is very tender. Remove and shred or serve whole, stirring 1 tablespoon plain yogurt or light cream into the juices if you want a gentle finishing sauce.
Tips and Easy Variations
Make Chewing Easier
- Cook the chicken a little longer so it falls apart easily.
- Shred the meat with two forks for softer bites.
- Lightly mash the potatoes and carrots for a gentler texture.
Lighten for Digestion
- Use extra-low-sodium broth and skip the cream or yogurt.
- Add a splash of lemon juice at the end for brightness.
- Serve modest portions with soft sides like mashed potato or rice.
Holiday Variations
- Swap chicken thighs for a small turkey breast roast, adjusting cook time.
- Add diced parsnip for extra sweetness and holiday flavor.
- Try a gentle oven bake of chicken and sweet potato if you prefer not to use a slow cooker.
Quick adjustments for diets
- Omit maple syrup to reduce sugar and use warm spices instead.
- Choose low-sodium broth and taste before adding salt.
- Shred and add extra broth for a soft, stew-like texture.
Storage and Leftovers
Fridge
Cool leftovers quickly and store in an airtight container in the fridge for up to 3 days.
Freezer
Freeze cooled portions in a sealed container for up to 2 months and thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a saucepan over low heat with a splash of broth, or microwave in short intervals, stirring between pulses for even warming.
Conclusion
Give this slow-cooker holiday chicken a try when you want an easy holiday dinner that’s simple, gentle, and made for one or two. The hands-off cooking keeps textures soft and cleanup light.
This small-batch recipe is forgiving and easy to adapt for lower sodium, reduced sugar, or softer textures, making it a cozy choice for a stress-free meal.
FAQ
Can I make this in a regular (large) slow cooker?▶
Yes. Use a smaller heatproof bowl inside the large cooker to concentrate heat around the food, or double the recipe to better fill the insert so it cooks evenly.
Can I freeze leftovers?▶
Yes. Freeze cooled portions in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat gently with a splash of broth.
