Fall Crockpot Chicken Stew

A warm and comforting chicken stew mixed with hearty vegetables, perfect for chilly autumn evenings.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1.5 pounds chicken thighs or breasts, cut into bite-sized pieces Thighs are generally more tender.
4 cups chicken broth Homemade or store-bought.
3 pieces carrots, chopped Adds sweetness and color.
3 pieces potatoes, diced Choose a starchy variety like Russets.
1 piece onion, chopped For aromatic flavor.
2 cloves garlic, minced Enhances flavor.
1 cup celery, chopped Adds freshness.
1 teaspoon dried thyme For herbal aroma.
1 teaspoon dried rosemary For flavor depth.
to taste Salt and pepper Adjust based on preference.
2 tablespoons olive oil For sautéing the chicken.

Method

Preparation

Chop the vegetables: carrots, potatoes, onion, garlic, and celery. If using chicken breasts, cut them into bite-sized pieces.
In a skillet, heat the olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Sauté for 3-4 minutes until lightly browned, then transfer to the crockpot.
Layer the chopped vegetables on top of the chicken in the crockpot.
Sprinkle the dried thyme and rosemary over the ingredients, then pour in the chicken broth, ensuring all is well-seasoned.

Cooking

Set the crockpot to low and cook for 6-8 hours, or on high for 3-4 hours.
Once cooked, stir everything together, taste, and adjust seasoning as necessary.

Serving

Serve hot and enjoy the cozy flavors!

Notes

For the best flavor, consider adding fresh herbs like parsley or bay leaves. Cut all vegetables uniformly for even cooking. To thicken the stew if necessary, use a cornstarch slurry after cooking. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.