Easy Fall Crockpot Chicken Stew for Busy Weeknights (Print Version)

Easy Fall Crockpot Recipes are here! This hearty chicken stew is pure comfort, slow-cooked with autumn veggies. Perfect for chilly evenings.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (if using GF broth)

# Ingredients:

→ Main Players

01 - 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 2 medium sweet potatoes, peeled and cut into 1-inch chunks
03 - 4 medium carrots, peeled and cut into 1-inch pieces
04 - 1 large yellow onion, chopped

→ Aromatic Boosters

05 - 4-6 cloves garlic, minced
06 - 4 cups low-sodium chicken broth
07 - 2 tbsp tomato paste

→ Seasoning Magic

08 - 1 tsp dried rosemary
09 - 1 tsp dried thyme
10 - 1/2 tsp salt (or to taste)
11 - 1/4 tsp black pepper (or to taste)

→ Finishing Touches

12 - 1 tbsp apple cider vinegar
13 - 2 tbsp cornstarch mixed with 2 tbsp cold water (for slurry)

# Instructions:

01 - Okay, first things first, let's get that chicken ready. I usually pat my boneless, skinless chicken thighs dry with a paper towel, then cut them into roughly 1-inch pieces. Don't worry about perfect uniformity; it’s a rustic stew, after all! Then, chop your sweet potatoes, carrots, and onion into similar-sized chunks. Mince that garlic good and proper. Honestly, I love this part because the kitchen starts smelling earthy and fragrant already. This is where I sometimes get a little messy, with sweet potato peelings everywhere, but hey, that’s real cooking!
02 - Now for the easiest part. Just toss the chopped chicken, sweet potatoes, carrots, onion, and minced garlic right into your slow cooker. No need to layer or be fancy; it’s all going to get cozy in there. I remember one time I forgot to put the chicken in first and had to dig it out from under a mountain of veggies. Oops! Just get it all in there. It should look like a colorful mountain of future deliciousness, really.
03 - In a separate bowl, whisk together the chicken broth, tomato paste, dried rosemary, dried thyme, a good pinch of salt, and a generous crack of black pepper. Make sure that tomato paste is fully dissolved; you don't want any rogue clumps. I give it a good sniff at this point – it's amazing how much flavor is already developing! This is where you can adjust the seasoning to your liking, maybe a little extra pepper if you're feeling bold.
04 - Pour that flavorful broth mixture over everything in the crockpot. Give it a gentle stir, just to make sure all the ingredients are somewhat submerged and coated. Set your crockpot to LOW for 6-8 hours or HIGH for 3-4 hours. I usually opt for low because it makes the chicken incredibly tender and the flavors have more time to meld. Honestly, the smell that starts to waft through the house after a few hours? Pure magic. You’ll be counting down the minutes!
05 - Once the cooking time is up and the chicken is falling apart tender, it’s time for the finishing touches. In a small bowl, whisk together the cornstarch with a tablespoon or two of cold water to create a smooth slurry. Pour this into the stew, stir well, and let it cook on high for another 15-20 minutes, or until the sauce has thickened to your liking. This is where I usually taste it and think, "Wow, that's good!"
06 - Before serving, stir in that splash of apple cider vinegar. It really brightens everything up and adds a lovely tang. If you’re using fresh rosemary or thyme, now’s the time to chop some and stir it in, or sprinkle it on top as a garnish. The final result should be a rich, thick stew with incredibly tender chicken and soft, sweet veggies. It smells like autumn, tastes like comfort, and honestly, it looks pretty darn inviting in the bowl!

# Notes:

01 - Always brown your chicken before adding it to the slow cooker for deeper flavor, trust me.
02 - Leftovers are even better the next day, store them in airtight containers for up to 3-4 days in the fridge.
03 - No sweet potatoes? Butternut squash or regular russet potatoes work, though the flavor profile will shift slightly.
04 - Serve this stew with a big hunk of crusty bread to soak up all that delicious, rich sauce!

# Equipment Needed:

01 - 6-quart slow cooker (crockpot)
02 - large knife
03 - cutting board
04 - whisk
05 - small bowl

# Nutrition (Per Serving):

Calories: 350 Calories
Total Fat: 18g
Total Carbohydrate: 25g
Protein: 25g

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