Hearty Fall Crockpot Chicken & Veggies (Print Version)

Hearty Fall Crockpot Chicken & Veggies - effortless comfort food. Tender chicken, root veggies, rich gravy. Perfect for busy weeknights, minimal fuss.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (if using GF broth/cornstarch)

# Ingredients:

→ Main Players

01 - 8 bone-in, skin-on chicken thighs
02 - 2 lbs Yukon Gold potatoes, peeled and chunked
03 - 1 lb carrots, peeled and chunked
04 - 1 large yellow onion, roughly chopped
05 - 2 stalks celery, roughly chopped

→ Flavor Builders

06 - 4 cups low-sodium chicken broth
07 - 2 tablespoons tomato paste
08 - 4 cloves garlic, minced
09 - 1 teaspoon dried thyme
10 - 1 bay leaf

→ Sauce & Seasoning

11 - 1-2 tablespoons cornstarch (for slurry)
12 - 1-2 tablespoons cold water (for slurry)
13 - 1 teaspoon salt, or to taste
14 - ½ teaspoon black pepper, or to taste
15 - Optional: 1 tablespoon Worcestershire sauce

→ Finishing Touches

16 - ¼ cup fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, get all your veggies chopped and ready. I usually do this while my coffee brews, trying to multitask, you know? Big chunks for the potatoes and carrots are best here, they won't turn into sad little bits after hours of slow cooking. The onion and celery can be a bit smaller, just make sure everything is roughly uniform so it cooks evenly. This is where I sometimes get a little messy, veggie scraps everywhere, but it's all part of the process, right?
02 - Okay, so this step is technically optional for fall crockpot recipes, but honestly, it makes such a difference! A quick sear on the chicken thighs in a hot pan, just a few minutes per side, gives them a beautiful golden crust and locks in so much flavor. I used to skip this, thinking it was too much fuss, but trust me, it’s worth the extra five minutes. You'll smell that delicious browning chicken, and you'll know you're on the right track. Don't worry about cooking it through, just get that color!
03 - Now for the fun part – layering! Place your seared chicken thighs at the bottom of your slow cooker. Then, scatter all those beautiful chopped veggies right over the top. It's a bit like building a delicious, edible mountain. Don't pack it too tight, let things breathe a little. I always take a moment here to admire all the colors, it really feels like autumn in a pot. This is where the magic starts to happen, even before you turn it on.
04 - In a separate bowl, whisk together your chicken broth, tomato paste, minced garlic, dried thyme, and a good pinch of salt and pepper. Pour this mixture evenly over the chicken and vegetables in the crockpot. Toss in that bay leaf too! Make sure everything is nestled in there nicely. Sometimes I give it a gentle stir just to make sure the seasonings are distributed. You want all those flavors to mingle for hours, building up something truly wonderful.
05 - Pop the lid on your slow cooker and set it to low for 6-8 hours, or high for 3-4 hours. I usually go for low, especially if I'm heading out for the day; it just makes for more tender chicken and deeper flavors, I think. Resist the urge to lift the lid too often – every time you do, heat escapes, and it adds to the cooking time! I've been guilty of peeking, I know, but patience is a virtue here, friend. You'll start to smell the most amazing aromas wafting through your home.
06 - Once the chicken is fall-apart tender and the veggies are soft, remove the bay leaf. In a small bowl, whisk together a tablespoon or two of cornstarch with an equal amount of cold water to create a slurry. Stir this into the hot liquid in the crockpot. Cook on high for another 15-20 minutes, or until the sauce has thickened to your liking. I usually taste it here and adjust seasonings – maybe a little more salt, or a crack of fresh pepper. Ladle it into bowls, garnish with fresh parsley, and prepare for pure comfort!

# Notes:

01 - Always make a cornstarch slurry with cold water to avoid lumps when thickening.
02 - Leftovers taste even better the next day, making it a meal-prep dream.
03 - Swap chicken for beef stew meat if you're feeling adventurous, it works!
04 - Serve with crusty bread to soak up every last drop of that amazing gravy.

# Tools You'll Need:

01 - 6-quart slow cooker
02 - large skillet (optional
03 - for searing)

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

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