Print

Cozy Crockpot Fall Harvest Chicken Stew: Easy One-Pot Dinner

cozy crockpot fall harvest chicken stew - featured image
Print Recipe

A cozy, one-pot chicken stew packed with sweet potatoes, apples, and warm fall spices, slow-cooked to perfection for a comforting autumn meal.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 2 medium sweet potatoes, peeled and cubed (about 3 cups)
  • 2 large apples, cored and cubed (about 2 cups)
  • 1 large yellow onion, diced
  • 3 carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt, plus more to taste
  • 2 bay leaves
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water
  • 1/4 cup heavy cream or half-and-half (optional)

Instructions

  1. Prep your vegetables: Peel and cube sweet potatoes into 1-inch chunks. Core and cube apples into similar-sized pieces (leave skins on). Dice onion, slice carrots and celery, and mince garlic.
  2. Season the chicken: Pat chicken thighs dry with paper towels. Season both sides with a pinch of salt and pepper.
  3. Sear the chicken (optional but recommended): Heat a tablespoon of olive oil in a skillet over medium-high heat. Sear chicken thighs for 2-3 minutes per side until golden brown.
  4. Layer your crockpot: Place sweet potatoes, apples, onion, carrots, celery, and garlic in the bottom of the slow cooker. Nestle chicken thighs on top.
  5. Make the broth: In a separate bowl, whisk together chicken broth, tomato paste, thyme, sage, smoked paprika, black pepper, and salt. Pour over everything in the crockpot. Add bay leaves on top.
  6. Cook low and slow: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is fall-apart tender.
  7. Shred the chicken: Remove chicken thighs to a cutting board. Use two forks to shred meat into bite-sized pieces. Return shredded chicken to the pot.
  8. Thicken the broth: In a small bowl, mix cornstarch and cold water until smooth. Stir slurry into stew. Cook on high for 10-15 minutes, uncovered, until broth thickens. If using cream, stir it in now.
  9. Final adjustments: Remove bay leaves. Taste and adjust salt and pepper as needed. Add a splash of apple cider vinegar if desired for brightness.
  10. Serve: Ladle into bowls and garnish with fresh parsley or thyme if desired.

Notes

For best results, brown the chicken before adding to the crockpot. Use firm apples like Granny Smith or Honeycrisp to prevent mushiness. The stew can be made ahead and tastes even better the next day. For a dairy-free version, omit the cream or use full-fat coconut milk.

Nutrition

Keywords: crockpot stew, fall harvest chicken stew, slow cooker chicken stew, autumn stew, one-pot dinner, chicken and sweet potato stew

Find it online: https://zoeplate.com/cozy-crockpot-fall-harvest-chicken-stew-easy-one-pot-dinner/