Hearty Autumn Chicken Stew: Easy Fall Crockpot Recipes (Print Version)

Easy Fall Crockpot Recipes for cozy evenings! Discover simple, comforting meals perfect for autumn. Try delicious, no-fuss dishes now.

# 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 option (use GF flour)

# Ingredients:

→ Main Stew Components

01 - 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 1.5 lbs Yukon Gold potatoes, peeled and cubed
03 - 4 cups low-sodium chicken broth

→ Veggies & Aromatics

04 - 1 cup baby carrots
05 - 2 celery stalks, chopped
06 - 1 yellow onion, chopped

→ Flavor Builders

07 - 1/4 cup all-purpose flour (or gluten-free flour blend)
08 - 1 tsp dried thyme
09 - 1/2 tsp dried rosemary
10 - 1 bay leaf
11 - Salt and black pepper, to taste

→ Finishing Touches

12 - Fresh parsley, chopped, for garnish

# Instructions:

01 - First things first, get those chicken thighs patted dry and cut into nice, bite-sized chunks – about 1-inch pieces usually work well. You want them ready to soak up all that flavor. Then, tackle your veggies: chop the onion, slice the celery, and cube those Yukon Gold potatoes. Honestly, this is where I usually make a bit of a mess, but it’s all part of the process, right? Just get everything prepped and ready to go into your trusty crockpot. It's the groundwork for truly easy fall crockpot recipes.
02 - Now for the fun part! In a large bowl, toss your chicken pieces with the flour, thyme, rosemary, salt, and pepper. Make sure every piece of chicken gets a good coating; this flour is going to help thicken our stew later, giving it that lovely, rich consistency. Once the chicken is seasoned, add all your prepped vegetables—the carrots, celery, potatoes, and onion—to the bowl. Give it a good stir, making sure everything is evenly distributed. Don't worry if it looks a bit crowded; it’ll all settle down in the slow cooker.
03 - Carefully transfer the seasoned chicken and vegetable mixture into your slow cooker. Try to spread it out as evenly as you can. Next, pour in the chicken broth. I usually give it a little swish around the bowl first to pick up any leftover flour or seasoning, making sure no flavor goes to waste! Tuck in that bay leaf right in the middle. The smell of the herbs already starts to promise something wonderful, even before it starts cooking. This is where the magic of easy fall crockpot recipes truly begins.
04 - Pop the lid on your crockpot and set it to low for 6-8 hours, or high for 3-4 hours. Honestly, I prefer the low setting if I have the time; it just makes the chicken so incredibly tender and the flavors deepen beautifully. Resist the urge to peek too often! Every time you lift the lid, you lose a bit of heat and extend the cooking time. Just let it do its thing. You’ll know it’s ready when the chicken shreds easily with a fork and the vegetables are tender.
05 - Once your stew is cooked through, if you find the broth is a bit thinner than you’d like (which happens sometimes!), here’s a little trick: scoop out about a cup of the hot broth into a small bowl. Whisk in a tablespoon or two of cornstarch until smooth, then stir it back into the crockpot. Let it cook on high for another 15-20 minutes, or until it reaches your desired thickness. This little step can really elevate the texture, making it perfectly hearty.
06 - Before serving, don’t forget to remove that bay leaf – it's done its job! Give the stew a final taste and adjust any seasonings if needed. Sometimes a little extra pepper or a pinch more salt makes all the difference. Ladle generously into bowls, and for a fresh finish, sprinkle with some chopped fresh parsley. It adds a lovely pop of color and brightens the flavors. Enjoy your homemade, comforting, and oh-so-easy fall crockpot recipes creation!

# Notes:

01 - Always pat your chicken dry before seasoning; it helps the flour stick better and creates a nicer coating.
02 - This stew freezes beautifully in individual portions for quick, comforting meals later on.
03 - No Yukon Golds? Red potatoes or even small new potatoes work well, just adjust cooking time if they're smaller.
04 - Serve with a crusty baguette for dipping; it's honestly the best part!

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 350-400 kcal
Total Fat: 15-20g
Total Carbohydrate: 30-35g
Protein: 30-35g

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