Go Back
- 2 lbs boneless, skinless chicken thighs - 4 medium carrots, peeled and sliced into rounds - 3 medium potatoes, peeled and diced into 1-inch cubes - 1 cup butternut squash, peeled and cubed - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups low-sodium chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon smoked paprika - 1 bay leaf - Salt and pepper to taste - 2 tablespoons olive oil - 1 tablespoon apple cider vinegar - Fresh parsley, chopped, for garnish Gathering these ingredients is the first step to making a great stew. The chicken thighs are key for a tender bite. They soak up flavors well and stay juicy during cooking. I love using fresh veggies like carrots and potatoes. They add sweetness and heartiness to the dish. Butternut squash brings a lovely creaminess. It melts nicely into the stew, making it rich. Onions and garlic add depth, making the smell amazing as you cook. For broth, I prefer low-sodium chicken broth. It lets you control the saltiness better. The herbs—thyme and rosemary—bring a warm, earthy taste. Smoked paprika adds a hint of smokiness that really rounds out the flavor. Don't forget the apple cider vinegar! It adds a nice tang to balance the sweetness from the veggies. Finally, fresh parsley makes it pop with color and freshness when you serve. With this list, you are all set to create a cozy, comforting meal that warms you from the inside out. {{ingredient_image_2}} First, we start with the aromatics. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add 1 medium onion, finely chopped, and 3 cloves of minced garlic. Sauté these for about 3 to 4 minutes. You want the onion to turn translucent and fragrant. While the aromatics cook, prepare the chicken. In a bowl, take 2 lbs of boneless, skinless chicken thighs, cut into bite-sized chunks. Season the chicken with salt, pepper, 1 teaspoon of smoked paprika, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. When the onions are ready, add the seasoned chicken to the skillet. Sear the chicken on all sides for 5 to 7 minutes until it is lightly browned. This step really boosts the stew's flavor. Now, it’s time to layer the ingredients in the crockpot. Start by adding a layer of 4 medium carrots, peeled and sliced into rounds. Next, add 3 medium potatoes, peeled and diced into 1-inch cubes, followed by 1 cup of cubed butternut squash. Make sure the vegetables are spread evenly in the pot. Next, combine the chicken and aromatics. Place the seared chicken and the sautéed onion and garlic mixture on top of the layered vegetables in the crockpot. Now we add the liquid. Pour in 4 cups of low-sodium chicken broth and drizzle 1 tablespoon of apple cider vinegar over everything. Toss in 1 bay leaf for extra flavor. Cover the crockpot with its lid. Cook on low for 6 to 7 hours or on high for 4 hours. The stew is ready when the chicken is tender and the vegetables are cooked through. Before serving, carefully remove the bay leaf. Taste the stew and adjust the seasoning with more salt and pepper if needed. This step is key to enhancing the flavors. Serve the warm stew in bowls and garnish each serving with freshly chopped parsley for a vibrant finish. Enjoy your cozy fall chicken stew! To make your stew shine, use the right seasonings. I recommend smoked paprika for a warm, smoky note. Dried thyme and rosemary add earthiness. Don't forget salt and pepper! These enhance all the flavors. To ensure your chicken and vegetables are tender, avoid overcooking. Use fresh ingredients for the best taste. Cut the chicken into small chunks. This helps it cook evenly. For veggies, choose firm ones like carrots and potatoes. Crockpots are great for slow cooking. To get the best results, layer your ingredients. Start with hard vegetables like carrots and potatoes. Then, add the chicken and soft vegetables. This way, everything cooks perfectly. Also, avoid lifting the lid while it cooks. Every time you open it, you lose heat. Keep it closed to let the flavors meld. This hearty stew pairs well with crusty bread or fluffy rice. Both soak up the rich broth nicely. You can also serve it with a simple salad for freshness. For drinks, try a light white wine or warm apple cider. Both complement the stew's flavors. Enjoy your meal with family or friends for a cozy fall experience! Pro Tips Brown the Chicken: For a deeper flavor, make sure to sear the chicken until it's golden brown. This step adds a rich depth to the stew. Cut Evenly: Ensure your vegetables are cut into uniform sizes to promote even cooking and a pleasing presentation. Flavor Boost: Add a splash of white wine or a tablespoon of Dijon mustard for an extra layer of flavor in the broth. Storage Tips: This stew stores well. Refrigerate leftovers in an airtight container for up to 3 days, and it can be frozen for up to a month. {{image_4}} You can easily swap out chicken for turkey. Turkey thighs work well and add a nice flavor. If you prefer a vegetarian option, use chickpeas or lentils. Both add protein and texture. When it comes to veggies, feel free to get creative. You can use sweet potatoes instead of regular potatoes. Turnips or parsnips also make great choices. They provide unique tastes and a seasonal feel. To boost flavor, try adding spices like cumin or coriander. Fresh herbs like thyme or dill can also work wonders. You can even add a pinch of cayenne for heat. Using different broths can change the stew's taste too. Vegetable broth gives a lighter flavor, while beef broth adds richness. You could also use homemade stock for a fresh touch. For gluten-free options, ensure you choose gluten-free broth. Most broths are safe, but check the label. You can also thicken the stew with cornstarch instead of flour. If you're on a low-sodium diet, use salt-free broth. You can add fresh lemon juice to enhance flavors without extra salt. For paleo diets, skip the potatoes and add more veggies like zucchini or mushrooms. After you make your cozy fall chicken stew, let it cool to room temperature. Then, store it in the fridge. Use a glass or plastic container with a tight lid. This keeps the stew fresh and tasty. Your stew will last in the fridge for about three to four days. If you want to keep it longer, consider freezing it. For freezing, choose safe, freezer-friendly containers. Use airtight containers or freezer bags. Make sure to remove as much air as possible. This helps prevent freezer burn. Label your containers with the date and contents for easy tracking. When you are ready to enjoy leftovers, reheating is key. You can use the microwave or stove. For the microwave, place the stew in a bowl. Heat it for about 2-3 minutes, stirring halfway through. On the stove, pour the stew into a pot. Heat it over medium heat. Stir often until it's warm. For the best taste and texture, eat leftovers within three days. If they sit longer, the flavor may fade. Always check for any off smells before reheating. To freeze your chicken stew, do it within two days of cooking. This keeps the best flavor and texture. Portion it into smaller servings. This way, you can thaw only what you need later. For freezing, let the stew cool completely. Then, transfer it to your freezer container. When you are ready to use it, thaw the stew overnight in the fridge. This ensures even thawing. You can also use cold water for a quicker method. Just place the sealed bag in cold water for about an hour. After thawing, reheat on the stove or microwave before serving. Cooking this stew takes about 6-7 hours on low or 4 hours on high. The longer you cook it, the more flavors blend. The chicken should be tender, and the veggies soft. Yes, making this stew ahead of time is great! You can cook a large batch and store it. This helps the flavors develop even more. Plus, it saves you time during busy days. Just keep it in the fridge for up to three days or freeze it for longer storage. This chicken stew pairs well with many sides. Some popular choices include crusty bread, rice, or a fresh salad. You can also enjoy it with cornbread for extra comfort. Each option adds a nice touch to the hearty stew. In summary, we covered everything for making Crockpot Cozy Fall Chicken Stew. You learned the key ingredients, step-by-step cooking instructions, and helpful tips for the best flavor. We also explored variations and storage techniques to keep your stew fresh. This dish is hearty and perfect for fall. Enjoying it with bread or rice makes it even better. I hope you feel ready to create this cozy meal in your kitchen. Happy cooking!

Crockpot Cozy Fall Chicken Stew

A warm and hearty chicken stew perfect for fall, featuring tender chicken, seasonal 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 bite-sized chunks
  • 4 medium carrots, peeled and sliced into rounds
  • 3 medium potatoes, peeled and diced into 1-inch cubes
  • 1 cup butternut squash, peeled and cubed
  • 1 medium onion, finely 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, chopped

Instructions
 

  • In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
  • While the aromatics are cooking, season the chicken chunks in a bowl with salt, pepper, smoked paprika, dried thyme, and dried rosemary. When the onions are ready, add the seasoned chicken to the skillet, searing it on all sides until it’s lightly browned (approximately 5-7 minutes).
  • In the crockpot, add a layer of sliced carrots, followed by the diced potatoes and cubed butternut squash. Ensure the vegetables are evenly distributed.
  • Place the seared chicken along with the sautéed onion and garlic mixture on top of the layered vegetables in the crockpot.
  • Pour in the low-sodium chicken broth and drizzle the apple cider vinegar over the contents. Toss in the bay leaf for added flavor.
  • Cover the crockpot with its lid and cook on low for 6-7 hours or on high for 4 hours. The dish is ready when the chicken is tender and the vegetables are cooked through.
  • After cooking, carefully remove the bay leaf. Taste the stew and adjust seasoning with additional salt and pepper if needed to enhance the flavors.
  • Ladle the warm stew into bowls and garnish each serving with freshly chopped parsley for a vibrant finish and extra flavor.

Notes

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