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Slow Cooker Fall Chicken Stew

Slow Cooker Fall Chicken Stew
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Warm up your evenings with Slow Cooker Fall Chicken Stew, a cozy and hearty dish featuring tender chicken thighs, seasonal root vegetables, and rich herbs simmered to perfection in a flavorful chicken broth. This effortless slow cooker recipe highlights autumn flavors, delivers nourishing comfort, and is perfect for family dinners or meal prep during the cooler months.

Ingredients

Scale

Protein

  • 1.5 to 2 pounds boneless chicken thighs

Vegetables

  • 3 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 cups butternut squash, peeled and diced
  • 2 medium potatoes, peeled and chopped

Liquids & Fats

  • 4 cups chicken broth
  • 2 tablespoons olive oil

Herbs & Seasonings

  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Ingredients: Chop the carrots, celery, onions, potatoes, and butternut squash into uniform bite-sized pieces. Mince the garlic cloves and trim the chicken thighs if needed.
  2. Sauté the Aromatics: Heat olive oil in a pan over medium heat. Add the chopped onions and minced garlic, cooking until fragrant and translucent, about 3-5 minutes, to enhance the stew’s flavor base.
  3. Brown the Chicken: (Optional) Add the chicken thighs to the pan and brown on both sides for 3-4 minutes each side to add depth of flavor and color.
  4. Layer the Slow Cooker: Place the chopped vegetables at the bottom of the slow cooker, followed by the browned (or raw) chicken thighs on top. Sprinkle dried thyme, rosemary, salt, and pepper evenly over everything. Pour in the chicken broth until ingredients are just covered.
  5. Set and Slow Cook: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, allowing flavors to meld and chicken to become tender.
  6. Final Touches: About 30 minutes before serving, check thickness of the stew. For a thicker stew, uncover and cook longer or mash some potatoes within the stew to naturally thicken the broth.

Notes

  • Use chicken thighs instead of breasts for juicier, more tender meat.
  • Cut vegetables into even sizes to ensure uniform cooking.
  • Browning chicken is optional but adds extra flavor and color.
  • Do not overfill the slow cooker; leave space for liquid to circulate.
  • Add fresh herbs near the end of cooking to brighten flavor.
  • For variations, try adding red pepper flakes for spice, kale for greens, or coconut milk for creaminess.
  • Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: slow cooker, chicken stew, fall recipe, autumn, comfort food, hearty stew, gluten free

Find it online: https://gourmetglazing.com/slow-cooker-fall-chicken-stew/