Hearty Fall Crockpot Chicken Stew
Fall is here, bringing with it the perfect opportunity to enjoy cozy dinners with minimal effort. This hearty crockpot chicken stew combines tender boneless chicken thighs, vibrant carrots, and creamy Yukon Gold potatoes for a comforting meal that fills your home with irresistible aromas. With just a few minutes of prep, you can set it and forget it while your crockpot works its magic. Ideal for chilly evenings or gatherings with friends, this recipe promises to warm your soul—one delicious bite at a time.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Total Time: 0 hours
- Yield: Serves about 6
- Category: Main
- Method: Crockpot
- Cuisine: American
Ingredients
Scale
- 2 lbs boneless chicken thighs
- 3 medium carrots, chopped
- 4 medium Yukon Gold potatoes, diced
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 tsp dried thyme
- 2 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Wash and chop the vegetables into uniform pieces.
- Heat a splash of oil in a skillet over medium heat. Sear chicken thighs for 3-4 minutes per side until golden brown.
- Place seared chicken in the crockpot with carrots, potatoes, onions, garlic, chicken broth, herbs, salt, and pepper. Stir gently.
- Cover and cook on low for 6-8 hours or high for 4-5 hours until the chicken is cooked through and veggies are tender.
- Ladle stew into bowls garnished with fresh parsley. Enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg