Easy Fall Crockpot Chicken Recipes: Comforting Dinners
Cozy Fall Favorite Dinner.
Warm up with effortless, comforting slow-cooked chicken dinners. These easy fall crockpot recipes are perfect for cozy, busy nights and packed with seasonal flavors.
Why You'll Adore This Cozy Fall Crockpot Chicken
- •It’s genuinely effortless – just a bit of chopping and your slow cooker does the rest.
- •The aromas filling your home all day are just divine, a true welcome home.
- •Cleanup is a breeze, usually just one pot to wash!
- •It's a complete meal in itself, packed with tender chicken and hearty fall vegetables.
- •Perfect for meal prepping; leftovers are even better the next day.
- •Customizable to your family's favorite root vegetables or herbs.
- •Feeds a crowd easily, making it great for gatherings or large families.
This recipe is a lifesaver! I prepped it in the morning, and by dinner, the chicken was so tender and the veggies were perfectly cooked. My whole family devoured it. It’s definitely going into our weekly rotation for fall. So good!
Essential Ingredient Guide
- Chicken Thighs or Breasts: Boneless, skinless chicken thighs are my personal favorite here because they stay incredibly juicy and tender during slow cooking. Breasts work too, but keep an eye on them so they don't dry out. Just ensure they are cut into similar-sized pieces for even cooking.
- Root Vegetables: Carrots, celery, and potatoes are classics for a reason! For that lovely fall flair, adding sweet potato or even parsnips can really elevate the dish. Cut them into roughly 1-inch pieces so they cook evenly without turning to mush.
- Chicken Broth & Diced Tomatoes: This liquid base is essential for flavor and moisture. Using low-sodium chicken broth gives you more control over the saltiness. The diced tomatoes add a beautiful tang and a bit of body to the sauce. Don't drain them; the juices are pure gold!
- Herbs & Spices: Italian seasoning, thyme, and rosemary are the stars of fall comfort food. Crushing the rosemary a bit between your fingers before adding it really releases its essential oils and fragrance. Smoked paprika adds a subtle, warm depth that is just lovely.
Complete Cooking Process
- First, get your chicken ready. If you're searing it, do that now. It's a tiny extra step that brings so much flavor, honestly.
- Then, it's all about the chopping! Get those onions, carrots, celery, potatoes, and sweet potatoes (if you’re using them) into nice, even pieces. Mince that garlic too; we love garlic around here, don't we?
- Toss the veggies and half the garlic into your slow cooker. It’s like building a little cozy bed for everything.
- Nestle the chicken on top of the veggies. Sprinkle the rest of the minced garlic over the chicken. It’s all about those layers of flavor, hon.
- In a separate bowl, whisk together your broth, canned tomatoes, and all those beautiful seasonings – Italian seasoning, thyme, rosemary, salt, pepper, and a whisper of smoked paprika. This is where the magic really starts to happen.
- Pour that fragrant liquid all over everything in the crockpot. Make sure it's nice and distributed.
- Cover your slow cooker and let it work its wonders. Low for 8-10 hours, or high for 4-6 hours. It’s pretty forgiving, so don't stress too much about the exact timing. Just make sure that chicken is falling-apart tender and the veggies are soft.
- When it’s done, carefully take out the chicken and shred it with two forks. It should just fall apart, so satisfying!
- Stir the shredded chicken back into the slow cooker. Give it a good mix with all those lovely juices and veggies. Taste it, really taste it. Adjust any seasonings if you feel it needs a little something extra. Sometimes a tiny pinch more salt or pepper makes all the difference.
- Serve your comforting fall crockpot chicken hot. It’s a meal in itself, but sometimes a slice of crusty bread for dipping is just perfect.
- Garnish with some fresh parsley or chives for a pop of color and freshness. It makes it feel a bit special, you know?
- Now, sit down, relax, and savor this beautiful meal you’ve created with such little effort. You deserve it!
Your Fall Crockpot Chicken Questions Answered
→Can I use different vegetables?
Absolutely! Feel free to swap out or add your favorites. Parsnips, butternut squash, or even some chunky mushrooms would be lovely additions. Just make sure to cut them to a similar size so they cook evenly.
→Do I have to sear the chicken first?
No, you don't *have* to! It’s an optional step that adds a bit more depth and color, giving a richer flavor. If you're really short on time or just want minimal fuss, skip it. It will still be delicious.
→How can I thicken the sauce?
If your sauce is thinner than you'd like, no worries! Just mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the hot liquid in the crockpot and cook on high for an additional 15-20 minutes, stirring occasionally, until it thickens up to your liking.
→Can I freeze leftovers?
Yes, this recipe freezes beautifully! Once cooled, transfer leftovers to an airtight, freezer-safe container or bag and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave.
→What can I serve with this?
This dish is a complete meal on its own! But if you want a little extra, a side of warm crusty bread, a simple green salad, or some fluffy couscous would be wonderful companions to soak up all that delicious sauce.
Easy Fall Crockpot Chicken Recipes: Comforting Dinners
Discover easy fall crockpot chicken recipes perfect for cozy nights. Enjoy comforting slow-cooked chicken dinners full of seasonal goodness.
Timing
Prep Time
20 minutes
Cook Time
4-6 hours (High) or 8-10 hours (Low)
Total Time
4 hours 20 minutes to 10 hours 20 minutes
Recipe Details
Ingredients
For the Chicken & Veggies
- 012-3 lbs boneless, skinless chicken thighs or breasts
- 021 tbsp olive oil
- 031 large onion, chopped
- 043 carrots, peeled and roughly chopped
- 053 celery stalks, roughly chopped
- 064-5 medium potatoes (Yukon Gold or red), cut into 1-inch pieces
- 071 sweet potato, peeled and cut into 1-inch pieces (optional, for extra fall sweetness)
- 084 cloves garlic, minced
- 091 (14.5 oz) can diced tomatoes, undrained
- 101 1/2 cups chicken broth (low sodium preferred)
For the Seasoning
- 011 tbsp dried Italian seasoning
- 021 tsp dried thyme
- 031/2 tsp dried rosemary, crushed
- 041 tsp salt, or to taste
- 051/2 tsp black pepper, or to taste
- 061/4 tsp smoked paprika (for a lovely depth)
- 07Fresh parsley or chives, chopped, for garnish
Instructions
If you have a few extra minutes, pat the chicken dry and sear it quickly in 1 tbsp olive oil in a skillet over medium-high heat for 2-3 minutes per side until lightly browned. This step is optional but adds a lovely depth of flavor. Remove chicken and set aside.
Into your slow cooker, add the chopped onion, carrots, celery, potatoes, and sweet potato (if using). Sprinkle with half of the minced garlic.
Place the seared or raw chicken pieces on top of the vegetables. Add the remaining minced garlic over the chicken.
In a small bowl, whisk together the chicken broth, diced tomatoes (undrained), Italian seasoning, thyme, crushed rosemary, salt, pepper, and smoked paprika. Pour this mixture over the chicken and vegetables in the crockpot.
Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, or until the chicken is tender and easily shredded with a fork, and the vegetables are soft.
Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the vegetables and sauce.
Taste and adjust seasonings as needed. If the sauce is too thin, you can thicken it slightly by stirring in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and cooking for another 15-20 minutes on high, uncovered, until thickened. I usually don't bother, though; the rustic liquid is perfect!
Serve hot, garnished with fresh chopped parsley or chives. So simple, so comforting!
Notes & Tips
- 1Feel free to add other seasonal vegetables like butternut squash or parsnips for more fall flavor.
- 2A pinch of cayenne pepper or red pepper flakes can add a lovely subtle warmth if you like a little kick.
- 3This dish is fantastic served over a bed of egg noodles or rice if you want to stretch it further.
- 4If your chicken is frozen, ensure it's fully thawed before adding to the slow cooker for safe and even cooking.
Tools You'll Need
- •Don't overcrowd your slow cooker; ensure there's enough space for everything to cook evenly.
- •Resist the urge to lift the lid frequently; each peek adds 20-30 minutes to the cooking time.
- •Adjust seasonings at the end. Slow cooking can sometimes mute flavors, so a final taste test is key.
- •For extra richness, add a tablespoon of butter or a splash of heavy cream when you return the shredded chicken to the pot.
- •If using chicken breasts, check for doneness a bit earlier than thighs, as they can dry out more easily.