Easy Fall Crockpot Recipes: Homestyle Chicken & Veggies (Print Version)

Easy Fall Crockpot Recipes for busy nights! Tender chicken and hearty veggies slow-cooked to perfection. My secret for stress-free, delicious family dinners.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Homestyle
Dietary: Gluten-Free, Dairy-Free

# Ingredients:

→ Hearty Main Ingredients

01 - 2 lbs boneless, skinless chicken thighs
02 - 4 cups low-sodium chicken broth

→ Flavor Boosters

03 - 6 cloves garlic, minced
04 - 2 tsp dried thyme
05 - 1 bay leaf
06 - Salt and freshly ground black pepper, to taste

→ Root Vegetables & More

07 - 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
08 - 1 lb carrots, peeled and cut into 1-inch chunks
09 - 1 large yellow onion, roughly chopped

→ Finishing Touches

10 - 1/4 cup fresh parsley, chopped, for garnish

# Instructions:

01 - This is where the magic (and sometimes the mess) begins for these Easy Fall Crockpot Recipes. First, pat those chicken thighs dry with a paper towel; it helps them brown better if you decide to sear them, which I sometimes do for extra flavor, but it's totally optional for this dish. Then, chop your carrots, potatoes, and onion into roughly 1-inch pieces. Don't stress about perfection; rustic is good! Mince your garlic. I always make a little pile of all my prepped ingredients, feeling like a fancy chef, even if my counter is covered in vegetable bits.
02 - Grab your trusty slow cooker. First, I like to lay the chopped veggies – carrots, potatoes, and onion – at the bottom. This helps prevent the chicken from sticking and lets the veggies soak up all those delicious juices. Next, nestle the chicken thighs right on top of the vegetables. It’s like building a flavor lasagna, but way easier.
03 - Now for the flavor! Sprinkle the dried thyme, minced garlic, and a good pinch of salt and black pepper over the chicken and vegetables. Don't be shy with the seasoning; remember, this is a big pot of food! Pop in that bay leaf. Then, pour the chicken broth over everything. You want enough liquid to mostly cover the ingredients but not drown them. I usually give the pot a gentle shake to make sure everything is settling nicely. This step is key for fantastic Easy Fall Crockpot Recipes.
04 - Put the lid on your slow cooker, set it to low, and let it do its thing for 6-8 hours, or on high for 3-4 hours. Honestly, the longer it cooks on low, the more tender that chicken gets and the more the flavors meld. That aroma that starts filling your kitchen after a few hours? Oh my goodness, it’s heavenly. It’s the smell of dinner taking care of itself, which is what Easy Fall Crockpot Recipes are all about.
05 - Once the chicken is fall-apart tender, carefully remove it from the slow cooker and shred it with two forks. It should practically melt apart! Discard the bay leaf – seriously, don't forget this, it’s not pleasant to bite into. Return the shredded chicken to the pot and give everything a good stir. The vegetables will be soft, and the sauce will be rich and flavorful. Sometimes I’ll mash a few potatoes against the side of the pot to thicken the sauce a tiny bit.
06 - Ladle this glorious dish into bowls. Garnish generously with fresh chopped parsley. The green pop against the warm colors is just beautiful, and the freshness really brightens up the rich flavors. Take a deep breath and savor that smell. This is comfort food at its best, and honestly, after a long day, there’s nothing quite like it. It’s a truly satisfying meal.

# Notes:

01 - Don't overcrowd your slow cooker! It messes with the cooking time and everything steams instead of simmering nicely.
02 - Forgetting to pat the chicken dry. It makes a difference, especially if you sear it first.
03 - Low and slow is always better for this dish. High heat works in a pinch, but the flavors develop so much more on low.
04 - A tiny splash of apple cider vinegar at the end brightens up the flavors, especially if your veggies are extra sweet.

# Equipment Needed:

01 - 6-quart or larger slow cooker
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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