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- 2 lbs boneless, skinless chicken thighs, cut into chunks - 4 medium carrots, sliced - 3 medium potatoes, diced - 1 cup butternut squash, cubed - 1 onion, chopped - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon smoked paprika - 1 bay leaf - Salt and pepper to taste The star of this stew is the chicken. I love using boneless, skinless thighs. They stay juicy and tender after slow cooking. You can easily cut them into chunks. For veggies, I pick carrots, potatoes, and butternut squash. They add color and flavor. The onion and garlic give a nice base taste. - 4 cups low-sodium chicken broth - 2 tablespoons olive oil - 1 tablespoon apple cider vinegar Chicken broth is key for a rich flavor. I always go for low-sodium to control salt. Olive oil helps sauté the onion and garlic, adding depth. A splash of apple cider vinegar brightens the stew. - Fresh parsley - Other seasoning suggestions Garnishing with fresh parsley makes the dish pop. It also adds a fresh taste. You can try adding a sprinkle of other spices too, like a dash of cayenne for heat or a pinch of Italian herbs for an extra flavor twist. {{ingredient_image_1}} - Sautéing the onion and garlic Start by heating olive oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic. Sauté them for about 3-4 minutes. You want them to become soft and clear. This step builds a great base flavor for the stew. - Seasoning and searing the chicken While your onion and garlic cook, season the chicken chunks with salt, pepper, smoked paprika, thyme, and rosemary. Once the onion and garlic are ready, add the seasoned chicken to the skillet. Sear the chicken for 5-7 minutes, turning occasionally. The goal is to get a nice brown color. This adds depth to the flavor of your stew. - Layering the vegetables In your crockpot, start layering the sliced carrots, diced potatoes, and cubed butternut squash. Make sure to spread them evenly across the bottom. This layering helps all the veggies cook well. - Adding the chicken and liquid Next, place the seared chicken and onion-garlic mix on top of the vegetables. Pour in the low-sodium chicken broth, and add the apple cider vinegar. Toss in the bay leaf for added flavor. - Setting the crockpot Cover the crockpot and set it to cook on low for 6-7 hours. If you're in a hurry, you can set it on high for about 4 hours. - Tips for checking doneness After the cooking time, check if the chicken is tender and the veggies are soft. Remove the bay leaf before serving. Taste the stew and adjust the seasoning if needed. Enjoy your warm and hearty meal! To make your stew even better, try adding some extra spices. I like to use dried thyme, rosemary, and smoked paprika. These spices add warmth and depth. You can also add a splash of wine, like white or red. This will boost the flavor and add a nice touch. Fresh herbs, such as parsley, can brighten the stew when you serve it. Using a high setting cooks the stew in about 4 hours. If you have more time, the low setting takes around 6 to 7 hours. If you want to make more servings, just double the ingredients. You may need to increase the cooking time a bit. Always check if the chicken is tender before serving. For sides, I recommend serving the stew with a fresh salad or roasted vegetables. They add great flavor and texture. You can also pair it with crusty bread. A nice sourdough or baguette works well for dipping. This makes your meal warm and cozy, perfect for fall. Pro Tips Brown the Chicken: Searing the chicken before adding it to the crockpot enhances the flavors and adds a nice depth to the stew. Layering Ingredients: Place the denser vegetables like potatoes and carrots at the bottom of the crockpot for even cooking, as they take longer to soften. Adjusting Seasoning: Always taste the stew before serving and make adjustments to the seasoning as needed to enhance the overall flavor. Leftover Storage: This stew keeps well in the fridge for up to 3 days, and the flavors continue to develop, making it even more delicious the next day. {{image_2}} You can make this chicken stew even better by adding seasonal ingredients. Try adding mushrooms or corn for extra flavor and texture. Mushrooms bring a rich taste, while corn adds a sweet crunch. You can also swap in fall vegetables like sweet potatoes. They give a nice sweetness to the stew and blend well with the other ingredients. If you need to make dietary changes, there are easy options. To create a gluten-free version, just use gluten-free broth. This simple swap keeps the flavors intact while making it safe for those with gluten allergies. For low-sodium options, choose low-sodium chicken broth and limit added salt. This way, everyone can enjoy the stew without worries. You can also change the protein in this recipe. If you prefer turkey, simply swap chicken for turkey. It works well and adds a different taste. For a vegetarian version, use chickpeas or lentils instead of chicken. These options are hearty and delicious, making the stew satisfying and healthy. To store leftovers, let the stew cool first. Then, place it in an airtight container. This helps keep it fresh. It stays good in the fridge for about three to four days. Always check for any odd smells or changes in color before eating. To freeze the stew, make sure it’s fully cooled. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. This stew can last up to three months in the freezer. When you’re ready to eat it, thaw it overnight in the fridge. You can also use the microwave if you're in a hurry. For reheating, the best method is on the stove. Pour the stew into a pot and heat over medium-low. Stir it often to heat evenly. You can also use a microwave, but be sure to cover it. This keeps moisture in and helps maintain flavor and texture. If it seems thick, add a splash of chicken broth or water to loosen it up. Yes, you can use frozen chicken in this stew. Just remember a few tips. - Cooking Time: Increase the cooking time. Frozen chicken needs extra time to cook through safely. - Sear First: If possible, thaw the chicken and sear it first. This adds flavor to your stew. - Check Temperature: Use a meat thermometer. The chicken should reach 165°F (75°C) to be safe. Using frozen chicken works well. Just plan for some extra time. To thicken your stew, you have several options. - Cornstarch: Mix cornstarch with cold water. Stir it in and cook for a few more minutes. - Flour: You can add a flour slurry in the last hour of cooking. - Potato Masher: Use a potato masher on some of the vegetables. This adds texture and thickness. These methods help create a hearty consistency. Choose the one that fits your style. Pair your stew with sides for a balanced meal. - Bread: A warm loaf of crusty bread is great for dipping. - Salad: A fresh green salad adds crunch and color. - Rice or Quinoa: These grains soak up the stew's flavors well. These options will enhance your meal. Enjoy the warmth of the season! In this article, we explored the key ingredients for a cozy fall chicken stew, including chicken, vegetables, and herbs. We discussed step-by-step instructions for preparation and cooking, along with tips for enhancing flavor and adjusting cooking times. I shared variations for different diets and seasonal ingredients. Finally, we covered storage and reheating methods to make the stew last. This recipe is perfect for creating a warm meal that you can enjoy anytime. Cook it with love and share it with others. Happy cooking!

Crockpot Cozy Fall Chicken Stew

A warm and hearty chicken stew perfect for fall, made in a crockpot with tender chicken, vegetables, and aromatic herbs.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs, cut into chunks
  • 4 medium carrots, sliced
  • 3 medium potatoes, diced
  • 1 cup butternut squash, cubed
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 1 leaf bay leaf
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • for garnish fresh parsley

Instructions
 

  • In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic, sautéing until they become translucent (about 3-4 minutes).
  • Season the chicken chunks with salt, pepper, smoked paprika, thyme, and rosemary. Add the chicken to the skillet and sear on all sides until lightly browned (about 5-7 minutes). This step adds depth to the flavor.
  • In the crockpot, layer the sliced carrots, diced potatoes, and butternut squash.
  • Place the seared chicken and onion-garlic mixture on top of the vegetables in the crockpot.
  • Pour in the chicken broth and add the apple cider vinegar. Toss in the bay leaf.
  • Cover and cook on low for 6-7 hours or on high for 4 hours, until the chicken is tender and the vegetables are cooked through.
  • Once done, remove the bay leaf and taste the stew. Adjust seasoning if necessary.
  • Serve hot, garnished with fresh parsley for a pop of color and flavor.

Notes

Adjust seasoning to taste before serving.
Keyword chicken stew, crockpot, fall recipe, hearty