This Fall Crockpot Chicken Stew is warm and cozy, packed with tender chicken, hearty veggies, and tasty herbs. Just throw everything in the pot and let it do the magic!
There’s something so comforting about coming home to a delicious smell. I love serving it with some crusty bread for dipping – perfect for cooler nights!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless thighs as they remain tender and juicy during cooking. If you’re looking for a lighter option, boneless breasts work as well. You can also use cooked rotisserie chicken—just add it towards the end of cooking!
Potatoes: Yukon gold potatoes add a lovely creaminess, but you can substitute with russets or red potatoes if you prefer. Just make sure to adjust cooking times since different potatoes may soften at different rates.
Carrots and Celery: These two add great flavor and nutrition. If you’re low on fresh veggies, frozen carrots or peas can be a good substitute. Just add them in the last hour of cooking to avoid mushiness.
Chicken Broth: If you want a lighter stew, use low-sodium chicken broth. Vegetable broth works as a tasty alternative for a vegetarian version of the stew.
How Do I Ensure My Stew is Full of Flavor?
For a stew that really excites the taste buds, sear the chicken in olive oil or butter first. This step builds a ton of flavor. Plus, don’t skip seasoning; a pinch of salt and pepper makes a big difference!
- Heat oil or butter in a skillet and brown the chicken for 3-4 minutes on each side.
- Add herbs and spices directly to the broth. This allows their flavors to bloom as the stew cooks.
- Adjust seasoning at the end; you can always add more salt or herbs to taste.
Using fresh herbs like parsley as a garnish adds a fresh pop at the end. I always find it enhances the dish beautifully!
Fall Crockpot Chicken Stew
Ingredients You’ll Need:
For the Stew:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 4 large carrots, peeled and chopped
- 3 stalks celery, chopped
- 4 medium Yukon gold potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
- Fresh parsley, chopped (for garnish)
- Optional: 1/4 cup all-purpose flour or cornstarch for thickening
How Much Time Will You Need?
This delicious dish takes about 15 minutes of prep time and then cooks in the crockpot for 6-8 hours on low (or 3-4 hours on high). Perfect for a busy day—just set it and forget it until dinner time!
Step-by-Step Instructions:
1. Sear the Chicken:
Start by heating olive oil or butter in a skillet over medium heat. Add the chicken breasts or thighs and sear them for 3-4 minutes on each side until they’re lightly browned. This adds wonderful flavor to the stew!
2. Place Ingredients in the Crockpot:
Once the chicken is browned, place it at the bottom of the crockpot. Add the chopped carrots, celery, diced potatoes, onions, and minced garlic right on top of the chicken.
3. Pour in the Broth:
Next, pour the chicken broth over all the ingredients in the crockpot, making sure everything is well covered.
4. Add the Seasonings:
Sprinkle in the dried thyme, rosemary, oregano, basil, paprika, salt, and pepper evenly over the mixture. Give it a little stir if you’d like!
5. Cook the Stew:
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and the vegetables should be cooked through.
6. Shred the Chicken:
Once cooked, carefully remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir everything together.
7. Thicken the Stew (Optional):
If you want a thicker stew, mix 1/4 cup of flour or cornstarch with 1/4 cup cold water until smooth, and stir it into the crockpot. Cook on high for another 15-20 minutes until it thickens.
8. Final Touches:
Taste the stew and adjust the seasoning if needed. Once everything is just right, serve it up hot, garnished with fresh chopped parsley for a pop of color and flavor!
Enjoy your hearty, comforting Fall Crockpot Chicken Stew, perfect with some crusty bread!
Can I Use Frozen Chicken for This Stew?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. Thaw it overnight in the fridge or place it in a sealed bag and submerge it in cold water for quicker thawing before adding it to the crockpot.
How Can I Adjust the Vegetables in This Recipe?
Feel free to customize the vegetables based on your preferences or what’s on hand! Other great additions are potatoes, peas, or green beans. Just remember that firmer veggies may require slightly longer cooking times than softer ones.
Can I Make This Stew Ahead of Time?
Absolutely! You can prep the ingredients the night before and store them in the fridge. Just layer them in the crockpot, cover with broth and seasonings, and cook in the morning for a ready meal by dinner!
What’s the Best Way to Store Leftovers?
Store any leftover stew in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth if it thickens too much.
