When the air turns crisp and the scenery is painted with the warm colours of autumn, our thoughts naturally turn to comforting meals. Is there anything better than a dish that warms you from the inside out? We think not. That’s precisely why we’re delighted to share our recipe for the ultimate Fall Crockpot Chicken Stew Cozy Dinner. It’s a dish guaranteed to fill your home with a wonderfully inviting aroma and bring a sense of pure comfort to your table.

This is more than just a recipe; it’s our go-to for those hectic weekdays and relaxed weekend gatherings. We’ve crafted this dish to be wonderfully straightforward, harnessing the power of the slow cooker to handle the majority of the work. Simply combine wholesome ingredients in the morning, and you’ll return home to a rich, flavour-packed meal, ready to be enjoyed. Let’s explore how to bring this delightful autumn dish to life.

Why You’ll Love This Recipe

• Minimal Effort, Maximum Flavour: This is a genuine ‘set and forget’ meal. After a small amount of preparation, your slow cooker works its magic, transforming basic ingredients into a deep and savoury stew, freeing up your time for other things.
• A Nourishing and Complete Meal: Filled with succulent chicken, hearty vegetables, and a delicious, herby broth, this stew is both satisfying and wholesome. It’s the kind of comforting food that truly feeds the soul.
• Ideal for Planning Ahead: This recipe yields a generous amount, and its flavours deepen beautifully overnight. It makes for fantastic leftovers, giving you something delicious to look forward to for lunch the next day.
• A Welcoming Aroma: There’s no scent quite as comforting as a stew simmering away. The blend of herbs, chicken, and vegetables will make your kitchen feel like the heart of the home.
• Easily Adaptable to Your Taste: While we adore this recipe just as it is, it also serves as a fantastic template for your own culinary creativity. Feel free to switch the vegetables or adjust the herbs to match your family’s preferences or use whatever is fresh in your kitchen.

Ingredients

• 900g boneless, skinless chicken breasts or thighs, cut into 1.5-inch chunks
• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 4 medium carrots, peeled and sliced into thick rounds
• 3 celery stalks, chopped
• 700g potatoes (Maris Piper or King Edward work well), peeled and cubed
• 950ml low-sodium chicken stock or broth
• 2 tsp dried thyme
• 1 tsp dried rosemary, crushed
• 1 bay leaf
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• 120ml double cream or full-fat milk (optional, for a creamy finish)
• 2 tbsp cornflour mixed with 3 tbsp cold water (for a cornflour slurry)
• A small handful of fresh parsley, chopped, for garnish

A Step-by-Step Guide to Your Perfect Fall Crockpot Chicken Stew

Putting together this gorgeous Chicken Stew is a delightfully simple process. We’re firm believers that the most memorable meals don’t need to be complicated, and this recipe is a testament to that. We’ve organised the method into three manageable stages to help you achieve flawless results every time.

Step 1: Preparing the Foundation of Flavour

The secret to a stew with real depth of flavour often begins with the initial preparation. Although you could place all the ingredients directly into the slow cooker, we find that dedicating ten minutes to browning the chicken first makes a significant difference to the final taste.

1. Begin by patting the chicken pieces dry with a paper towel, then season them well with salt and pepper.
2. Warm the olive oil in a large frying pan over a medium-high heat. Place the chicken in a single layer—working in batches if necessary—and allow it to brown for 2–3 minutes per side. The goal is to create a lovely caramelised crust, not to cook it through.
3. Once browned, move the chicken into the base of your slow cooker.
4. For an extra layer of flavour, add the chopped onion to the same frying pan and cook for a few minutes until it starts to soften. Stir in the minced garlic and cook for one more minute until aromatic. Be sure to scrape any browned bits from the pan’s bottom—this is where the flavour is concentrated! Transfer the onion and garlic to the slow cooker.

Step 2: Layering and Slow Cooking

Now for the truly hands-off part. It’s time to assemble the ingredients in your crockpot and let it perform its slow-cooking wonders. We suggest a particular order for layering to ensure even cooking.

1. Arrange the chopped carrots, celery, and potatoes over the chicken in the slow cooker.
2. Evenly distribute the dried thyme, rosemary, salt, and pepper across the vegetables.
3. Gently nestle the bay leaf among the other ingredients.
4. Pour over the chicken stock. The liquid should come up to nearly cover the contents.
5. Put the lid on and choose your cooking time. Cook on LOW for 6–8 hours or on HIGH for 3–4 hours. We have a preference for the low and slow approach, as it yields exceptionally tender chicken and a more developed broth.

For those times you fancy another simple and comforting chicken dish, our Low Carb Chicken Casserole offers incredible taste with minimal fuss.

Step 3: The Finishing Touches

Your kitchen is likely filled with an incredible aroma by now, and the stew is nearly perfect. These final steps will transform it into something truly special, creating that rich, velvety texture we all love.

1. Roughly 30 minutes before you plan to serve, it’s time to create the thickener. In a small bowl, whisk the cornflour and cold water together until the mixture is completely smooth.
2. Carefully pour the slurry into the stew, stirring gently to combine. If you are using cream or milk for a richer finish, this is the time to add it.
3. Replace the lid and continue to cook on the HIGH setting for the last 20–30 minutes. This allows the stew to thicken to a lovely consistency.
4. Just before serving, find and discard the bay leaf. Have a final taste of the stew and add more seasoning if you feel it needs it. Sprinkle generously with fresh parsley and serve immediately.

Tips for the Ultimate Fall Crockpot Chicken

To elevate your Fall Crockpot Chicken stew from delicious to absolutely divine, we’ve compiled some of our most trusted tips. These straightforward pointers will help you pack your stew with flavour and achieve the ideal consistency.

• Don’t Skip the Sear: As we’ve highlighted, browning the chicken creates a deep, savoury flavour profile through the Maillard reaction, which you simply cannot achieve by adding it raw.
• Use Chicken Thighs: While chicken breasts are a good option, we often lean towards using boneless, skinless chicken thighs. Their slightly higher fat content adds more flavour and results in an even more tender and juicy texture after slow cooking.

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• Fresh Herbs are Best: If you can get your hands on fresh thyme and rosemary, we highly recommend using them. A few sprigs of each will impart a wonderfully vibrant taste. Just be sure to remove the woody stems before you serve. For another recipe that benefits from simple, fresh ingredients, why not try our Lemon Garlic Chicken.
• Check Your Potatoes: The performance of slow cookers can vary. You’ll know the stew is ready when both the potatoes and carrots are tender enough to be easily pierced with a fork.

What to Serve with Your Perfect Fall Dinner

While this stew is a fulfilling meal on its own, the right side dish can make your Fall Dinner an even more satisfying experience. Here are a few of our top choices:

• A Good Loaf of Bread: In our view, a warm, crusty baguette or a thick slice of sourdough is essential. It’s the perfect tool for soaking up every last bit of that delectable broth.
• Fluffy Dumplings: For a traditional British comfort food classic, you can add some simple suet or herb dumplings into the crockpot during the final 45-60 minutes of cooking time.
• A Simple Green Salad: To introduce a note of freshness, a crisp green salad tossed in a light vinaigrette offers a wonderful contrast to the stew’s richness.

FAQ

The Perfect End to a Chilly Autumn Day

And that’s our guide to a beautifully simple and comforting recipe that truly captures the essence of autumn. This Fall Crockpot Chicken Stew offers more than just sustenance; it’s a feeling of warmth and contentment in a bowl. It’s the pleasure of arriving home to a delicious, home-cooked dinner and the happiness found in sharing a nourishing meal with those you care about.

So, as the evenings draw in and the temperature drops, we hope you’ll embrace the spirit of the season. Dust off your crockpot, assemble your ingredients, and let the wonderful aromas of this hearty stew fill your home. We’re confident it will soon be a cherished favourite in your household.

Have you given this recipe a go? Perhaps you have a unique twist you’d like to share? We always love to hear from our readers! Please feel free to leave a comment and a rating below to tell us what you thought.

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Prep: 15 mins
Cook: 3 hours 30 mins
Serves: 6

Ingredients

• 900g boneless, skinless chicken breasts or thighs, cut into 1.5-inch chunks
• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 4 medium carrots, peeled and sliced into thick rounds
• 3 celery stalks, chopped
• 700g potatoes, peeled and cubed
• 950ml low-sodium chicken stock
• 2 tsp dried thyme
• 1 tsp dried rosemary, crushed
• 1 bay leaf
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste
• 120ml double cream (optional)
• 2 tbsp cornflour mixed with 3 tbsp cold water
• Handful of fresh parsley, chopped, for garnish

Instructions

1. Pat the chicken dry and season with salt and pepper. Heat the olive oil in a large pan over medium-high heat. Brown the chicken in batches for 2-3 minutes per side, then transfer to the slow cooker.
2. Add the chopped onion to the same pan and cook for a few minutes until softened. Stir in the garlic and cook for 1 more minute until fragrant. Transfer to the slow cooker.
3. Layer the carrots, celery, and potatoes over the chicken and onion mixture.
4. Sprinkle the dried thyme, rosemary, salt, and pepper over the vegetables. Add the bay leaf.
5. Pour the chicken stock over the ingredients. The liquid should nearly cover everything.
6. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and the vegetables are soft.
7. About 30 minutes before serving, whisk the cornflour and cold water to make a slurry. Stir the slurry and the optional double cream into the stew.
8. Replace the lid and cook on HIGH for another 20-30 minutes to allow the stew to thicken.
9. Remove and discard the bay leaf. Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.

Nutrition (per serving): Calories: 512 kcal, Carbs: 31 g, Protein: 54 g, Fat: 18 g

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