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Cozy Crockpot Fall Harvest Chicken Stew

crockpot fall harvest chicken stew - featured image
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A warm, comforting chicken stew loaded with sweet potatoes, butternut squash, and carrots, all slow-cooked to perfection in a savory herb broth. This set-it-and-forget-it meal is perfect for cozy fall evenings.

Ingredients

Scale
  • 1.5 to 2 lbs boneless, skinless chicken thighs
  • 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
  • 3 large carrots, peeled and sliced into rounds
  • 2 cups butternut squash, peeled and cubed
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (optional garnish)
  • Red pepper flakes (optional garnish)

Instructions

  1. Prep your vegetables: Peel and cube sweet potatoes and butternut squash into 1-inch pieces. Slice carrots into rounds about 1/2 inch thick. Dice onion and mince garlic. Set aside.
  2. Season and sear the chicken: Pat chicken thighs dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Transfer to a plate.
  3. Sauté the aromatics: Reduce heat to medium. Add remaining 1 tablespoon olive oil to the skillet. Cook diced onion for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds. Scrape up any browned bits from the bottom of the pan.
  4. Build the base: Add tomato paste to the skillet with onions and garlic. Stir and cook for 1 minute. Slowly pour in 1 cup of chicken broth, scraping the bottom to deglaze. Let simmer for 1 minute, then pour into the crockpot.
  5. Layer ingredients in the crockpot: Place cubed sweet potatoes and butternut squash on the bottom. Add carrots. Place seared chicken thighs on top. Pour remaining 3 cups of chicken broth over everything. Add dried thyme, dried rosemary, and bay leaves. Stir gently.
  6. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  7. Shred the chicken: About 30 minutes before serving, remove chicken thighs from the crockpot. Use two forks to shred the meat. Discard any large pieces of fat or gristle. Return shredded chicken to the crockpot and stir.
  8. Finish and season: Remove bay leaves and discard. Taste and adjust seasoning with additional salt and pepper if needed. For a thicker stew, mash a few sweet potato cubes against the side of the crockpot and stir in.
  9. Serve: Ladle into bowls. Garnish with fresh chopped parsley if desired. Serve with crusty bread for dipping.

Notes

Don’t skip searing the chicken for best flavor. Cut vegetables into uniform 1-inch cubes for even cooking. Avoid lifting the lid during cooking to maintain heat. If stew is too thin, mash some vegetables or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). If too thick, add more broth. Stew tastes even better the next day.

Nutrition

Keywords: crockpot chicken stew, fall harvest stew, slow cooker chicken stew, chicken and sweet potato stew, butternut squash stew, cozy fall dinner, easy chicken stew

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