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Cozy Crockpot Fall Harvest Chicken Stew

cozy crockpot fall harvest chicken stew - featured image
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A hearty and comforting slow cooker chicken stew loaded with fall vegetables like butternut squash, sweet potatoes, and parsnips. With just 30 minutes of prep, this easy recipe delivers tender chicken and a rich, savory broth that tastes like a warm hug on a chilly day.

Ingredients

Scale
  • 2 lbs boneless skinless chicken thighs
  • 2 cups butternut squash, peeled and cubed (½-inch pieces)
  • 2 medium sweet potatoes, peeled and cubed (½-inch pieces)
  • 3 large carrots, peeled and sliced into rounds
  • 2 medium parsnips, peeled and sliced
  • 1 large yellow onion, diced
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary, leaves stripped
  • 2 bay leaves
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon smoked or sweet paprika
  • ½ teaspoon turmeric (optional)
  • 2 tablespoons cornstarch (optional, for thickening)
  • 2 tablespoons cold water (for cornstarch slurry)
  • ¼ cup heavy cream (optional, for creamier broth)

Instructions

  1. Prep the vegetables: Peel and cube the butternut squash and sweet potatoes into ½-inch pieces. Slice the carrots and parsnips into rounds. Dice the onion and slice the celery. Mince the garlic.
  2. Season the chicken: Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, and paprika on both sides.
  3. Layer the crockpot: Place the root vegetables (carrots, parsnips, onions) at the bottom of a 6-quart slow cooker. Place the seasoned chicken thighs on top.
  4. Add the broth and aromatics: Pour the chicken broth over everything. Add the apple cider vinegar, fresh thyme sprigs, rosemary sprigs, and bay leaves. Tuck the garlic cloves in between the vegetables.
  5. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fork-tender and the vegetables are soft.
  6. Shred the chicken: About 30 minutes before serving, remove the chicken thighs from the crockpot. Shred them using two forks. Return the shredded chicken to the pot.
  7. Thicken the broth (optional): If desired, mix 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Stir the slurry into the stew and cook on high for 10-15 minutes, until thickened. For a creamier version, stir in ¼ cup heavy cream at this point.
  8. Adjust seasoning and serve: Remove the herb sprigs and bay leaves. Taste and add more salt or pepper if needed. Ladle into bowls and serve hot.

Notes

For deeper flavor, sear the chicken thighs in a hot skillet with oil before adding to the crockpot. Don’t lift the lid during cooking to maintain heat. The stew tastes even better the next day as flavors meld. For a thicker stew without cornstarch, mash some cooked vegetables directly in the pot.

Nutrition

Keywords: crockpot chicken stew, fall harvest stew, slow cooker chicken stew, butternut squash chicken stew, easy chicken stew, cozy fall dinner, chicken and sweet potato stew

Find it online: https://siennaspoon.com/cozy-crockpot-fall-harvest-chicken-stew-easy-30-minute-prep/