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Cozy Crockpot Fall Harvest Chicken and Vegetables: Easy One-Pot Meal

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This cozy crockpot fall harvest chicken and vegetables is a simple, one-pot meal that fills your home with the scent of comfort and your belly with warmth. It’s a forgiving, flexible recipe that turns humble ingredients into a hug in a bowl, perfect for busy autumn days.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs (about 6–8 thighs)
  • 4 medium carrots, peeled and cut into 2-inch chunks
  • 3 stalks celery, cut into 1-inch pieces
  • 1 large sweet potato, peeled and cut into 1-inch cubes (about 2 cups)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 lb baby potatoes or Yukon Gold potatoes, halved or quartered
  • 1 cup unsweetened apple cider
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • Fresh parsley, for garnish (optional)

Instructions

  1. Season the chicken (optional but best): Pat the chicken thighs dry with paper towels. Season them generously on both sides with salt, pepper, and a pinch of the smoked paprika. Let them sit while you prep the veggies.
  2. Sear the chicken (highly recommended): Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once it’s shimmering, carefully place the chicken thighs in the pan, skin-side down (if they have skin) or just one flat side. Don’t crowd the pan—do it in batches if needed. Cook for 3-4 minutes per side, until deeply golden brown. Set the seared chicken aside on a plate.
  3. Layer the vegetables: In the bottom of your slow cooker, add the diced onion, minced garlic, carrots, celery, sweet potato, and potatoes. Toss them with the remaining 1 tablespoon of olive oil, the dried thyme, rosemary, and a pinch of salt and pepper.
  4. Add the liquid: Pour the apple cider and chicken broth over the vegetables. Add the tomato paste and stir it in a little—it doesn’t have to be perfectly mixed, just distributed.
  5. Nestle in the chicken: Place the seared chicken thighs on top of the vegetables. Pour any juices from the plate into the crockpot too.
  6. Cook low and slow: Put the lid on your slow cooker. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. You’ll know it’s done when the chicken is fork-tender and the vegetables are soft.
  7. Shred the chicken (optional): About 30 minutes before serving, carefully remove the chicken thighs from the slow cooker and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot.
  8. Thicken the broth: In a small bowl, whisk together the cornstarch and cold water until smooth. Pour this slurry into the slow cooker and stir gently to combine. Let it cook uncovered for the last 20-30 minutes.
  9. Final seasoning and serve: Taste the broth and add more salt and pepper if needed. Ladle the stew into bowls and garnish with fresh parsley. Serve as is, or over a bed of egg noodles, mashed potatoes, or with a hunk of crusty bread for dipping.

Notes

If using chicken breasts instead of thighs, check for doneness around the 3-hour mark on low. For a vegetarian version, omit chicken and use vegetable broth. To make it creamy, stir in 1/2 cup heavy cream or full-fat coconut milk at the end. Add greens like spinach or kale during the last 10 minutes of cooking.

Nutrition

Keywords: crockpot, slow cooker, chicken, fall harvest, vegetables, one-pot meal, comfort food, autumn, stew, gluten-free, dairy-free

Find it online: https://ariaappetite.com/cozy-crockpot-fall-harvest-chicken-and-vegetables-easy-one-pot-meal/