Slow Cooker Autumn Chicken Dinner

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Cozy up to a bowl of this Slow Cooker Autumn Chicken Dinner, a hearty stew packed with tender chicken, sweet root vegetables, and fragrant herbs. Everything simmers low and slow in the crockpot, filling your kitchen with the comforting aromas of fall. It’s an easy, one-pot meal that feels like a warm hug on a crisp evening.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 cups carrots, sliced
  • 2 cups potatoes, diced (Yukon Gold or russet)
  • 1 cup parsnips, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth (low sodium preferred)
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Season the chicken on both sides with salt and pepper.
  2. Heat the olive oil in a large skillet over medium heat. Sear the chicken breasts for 3–4 minutes per side, until golden brown. Remove from heat and set aside.
  3. Add the chopped onion, garlic, carrots, potatoes, and parsnips to the bottom of the slow cooker, spreading them in an even layer.
  4. Place the seared chicken breasts on top of the vegetables.
  5. Pour the chicken broth evenly over the chicken and vegetables. Sprinkle the thyme and rosemary over everything.
  6. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and the vegetables are very tender.
  7. Using two forks, shred the chicken directly in the slow cooker and stir it into the vegetables and broth to create a hearty stew.
  8. Taste and adjust seasoning with additional salt and pepper as needed.
  9. Ladle into bowls and garnish with chopped fresh parsley before serving.

Variation

  1. Add greens: Stir in 2 cups of baby spinach or chopped kale during the last 20 minutes of cooking for extra color and nutrients.
  2. Creamy version: After shredding the chicken, stir in 1/2 cup heavy cream or half-and-half and a splash of lemon juice for a richer, velvety stew.
  3. Herb & apple twist: Add 1 peeled, diced apple and a pinch of ground sage with the vegetables for a sweeter, deeply autumnal flavor.

Cooking Notes

  1. Avoid lifting the lid too often; each peek can add 15–20 minutes to the cook time.
  2. If your slow cooker runs hot, start checking for doneness on the earlier side of the time range.
  3. Chicken is done when it easily shreds with a fork and reaches an internal temperature of 165°F (74°C).

Serving Suggestions

  1. Serve over creamy mashed potatoes or cauliflower mash for extra coziness.
  2. Pair with crusty bread or warm dinner rolls to soak up the flavorful broth.
  3. Add a simple green salad with a tangy vinaigrette to balance the richness of the stew.

Tips

  • Prep the veggies the night before and store them in the fridge to make morning assembly effortless.
  • If you prefer chunkier chicken, simply slice or cube the breasts instead of shredding.
  • Double the batch in a larger slow cooker and freeze leftovers in individual portions for quick future dinners.

Prep Time:

  • Prep Time: 15 minutes
  • Cook Time: 6–7 hours
  • Total Time: 6–7 hours

Nutritional Information (Per Serving)

  • Calories: 320 kcal
  • Protein: 32 g
  • Sodium: 520 mg

Frequently Asked Questions

  1. Can I use chicken thighs instead of breasts?
    Yes, boneless, skinless thighs work beautifully and stay very tender. Use the same weight and cook time.
  2. Can I make this on the stovetop?
    Yes. Sear the chicken, then simmer everything in a heavy pot over low heat for about 45–60 minutes, until the vegetables are tender and the chicken shreds easily.
  3. How do I store and reheat leftovers?
    Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
  4. Can I add more vegetables?
    Absolutely. Celery, sweet potatoes, or turnips are all great additions just keep the total volume similar so it fits in your slow cooker.

Conclusion

This Slow Cooker Autumn Chicken Dinner wraps everything you love about fall into one easy pot: tender chicken, hearty root vegetables, and fragrant herbs in a cozy, satisfying stew. With just a few minutes of prep and your slow cooker doing the rest, you’ll have a nourishing, comforting meal ready to welcome you home on even the chilliest evenings.

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Slow Cooker Autumn Chicken Dinner

  • Author: Avery
  • Total Time: 6–7 hours
  • Yield: 4 servings 1x
  • Diet: Gluten-Free (if using gluten-free broth)
Print Recipe

Description

Cozy up to a bowl of this Slow Cooker Autumn Chicken Dinner, a hearty stew packed with tender chicken, sweet root vegetables, and fragrant herbs. Everything simmers low and slow in the crockpot, filling your kitchen with the comforting aromas of fall. It’s an easy, one-pot meal that feels like a warm hug on a crisp evening.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 2 cups carrots, sliced
  • 2 cups potatoes, diced (Yukon Gold or russet)
  • 1 cup parsnips, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth (low sodium preferred)
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Season the chicken on both sides with salt and pepper.
  2. Heat the olive oil in a large skillet over medium heat. Sear the chicken breasts for 3–4 minutes per side, until golden brown. Remove from heat and set aside.
  3. Add the chopped onion, garlic, carrots, potatoes, and parsnips to the bottom of the slow cooker, spreading them in an even layer.
  4. Place the seared chicken breasts on top of the vegetables.
  5. Pour the chicken broth evenly over the chicken and vegetables. Sprinkle the thyme and rosemary over everything.
  6. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is cooked through and the vegetables are very tender.
  7. Using two forks, shred the chicken directly in the slow cooker and stir it into the vegetables and broth to create a hearty stew.
  8. Taste and adjust seasoning with additional salt and pepper as needed.
  9. Ladle into bowls and garnish with chopped fresh parsley before serving.

Notes

  • For a thicker stew, mash some of the potatoes against the side of the slow cooker before serving.
  • Use low-sodium broth so you can better control the salt level at the end.
  • Cut the vegetables in similar sizes so they cook evenly.
  • This recipe is very forgiving slightly more or fewer veggies won’t hurt it.
  • Prep Time: 15 minutes
  • Cook Time: 6–7 hours (on LOW) or 3–4 hours (on HIGH)
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 520 mg
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 5 g
  • Protein: 32 g
  • Cholesterol: 90 mg

Keywords: slow cooker autumn chicken,dutch oven chicken stew,root vegetable stew,fall chicken recipe,healthy crockpot dinner,comfort food

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