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Slow Cooker Fall Chicken Stew

Slow Cooker Fall Chicken Stew
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Warm up with a hearty Slow Cooker Fall Chicken Stew featuring tender chicken thighs, a rich savory broth, and a vibrant mix of seasonal root vegetables and herbs. This cozy stew simmers slowly to blend comforting flavors perfect for chilly days, offering an easy, nutritious, and family-friendly meal that fills both kitchen and soul with warmth.

Ingredients

Scale

Protein

  • 6 chicken thighs (bone-in, skin removed or on for extra flavor)

Vegetables

  • 3 large carrots, peeled and chopped
  • 2 cups butternut squash, peeled and cubed
  • 3 golden potatoes, peeled and cut into chunks
  • 2 celery stalks, chopped
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced

Liquids & Broth

  • 4 cups chicken broth (preferably gluten-free)

Herbs & Seasonings

  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
  • 2 bay leaves
  • Salt to taste (around 1 to 1.5 teaspoons)
  • Freshly ground black pepper to taste (about 1/2 teaspoon)

Instructions

  1. Prepare Your Ingredients: Trim the chicken thighs and chop all vegetables into bite-sized pieces. Mince the garlic and roughly chop fresh herbs to release their aroma.
  2. Brown the Chicken (Optional but Worth It): Heat a bit of oil in a skillet over medium-high heat. Brown the chicken thighs on both sides until golden, about 3-4 minutes per side, then transfer to the slow cooker. This enhances flavor but can be skipped for convenience.
  3. Layer the Vegetables: Place carrots, butternut squash, potatoes, celery, onions, and garlic evenly at the bottom of the slow cooker to create a colorful vegetable base.
  4. Add Herbs, Seasoning, and Broth: Sprinkle thyme, rosemary, bay leaves, salt, and pepper over the vegetables. Pour in the chicken broth to fully cover the ingredients. Stir gently to combine flavors.
  5. Cook Low and Slow: Set the slow cooker to low heat and cook for 6 to 8 hours until chicken is tender and vegetables are soft, allowing flavors to meld deeply.
  6. Final Touches Before Serving: Remove bay leaves, taste, and adjust seasonings as needed. Optionally add fresh herbs for brightness, then ladle the stew into bowls to serve.

Notes

  • Use bone-in chicken thighs for maximum juiciness and richer flavor.
  • Don’t overfill the slow cooker to ensure even cooking.
  • Prep vegetables and season chicken the night before to save time on busy days.
  • Layer harder vegetables like carrots and potatoes at the bottom, softer ones on top for even cooking.
  • To thicken, mix 1 tablespoon cornstarch or flour with cold water and stir in during the last 30 minutes of cooking.

Nutrition

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

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