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Hearty Fall Crock Pot Chicken Recipes Easy Weeknight Dinners

Hearty Fall Crock Pot Dinner Chicken Recipes

This cozy, one-pot recipe proves comfort food can be hands-off, healthy-ish, and deeply flavorful with layers of butternut squash, apples, rosemary, and tender chicken. Perfect for busy weeknights, picky eaters, and meal-prep, it’s adaptable for special diets and budget-friendly.
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Prep Time 15 minutes
Cook Time 6 hours
Thickening Time (optional) 10 minutes
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless, skinless chicken thighs or breasts see notes
  • 1 small butternut squash peeled and cubed (about 4 cups)
  • 2 apples cored and sliced (Honeycrisp or Granny Smith)
  • 1 large yellow onion sliced
  • 3 carrots cut into 1-inch chunks
  • 3 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup apple cider or additional broth
  • 2 tbsp Dijon mustard
  • 1-2 tbsp pure maple syrup optional, balances tart apples
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary or 2 sprigs fresh
  • 1 bay leaf
  • 1 1/2 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 2 tbsp olive oil or butter optional, for searing
  • 1/4 cup heavy cream or half-and-half optional, for creamy finish
  • 1-2 tbsp cornstarch mixed with 2 tbsp cold water optional, to thicken
  • fresh parsley for garnish, optional

Equipment

  • Slow Cooker
  • Skillet (optional for searing)
  • Mixing bowl

Method
 

  1. Prep the base. Add squash, apples, onion, and carrots to the slow cooker. Sprinkle with 1/2 tsp kosher salt.
  2. Make the sauce. In a bowl, whisk broth, cider, Dijon mustard, maple syrup, smoked paprika, thyme, rosemary, remaining 1 tsp salt, and black pepper.
  3. Optional sear. Pat chicken dry. Heat oil in a skillet over medium-high heat. Sear 2–3 minutes per side for color and flavor (not required).
  4. Load the cooker. Nestle chicken on top of the vegetables. Pour sauce over everything. Add bay leaf.
  5. Cook low and slow. Cover and cook on Low for 6–7 hours or High for 3–4 hours. Chicken is done at 165°F internal temperature.
  6. Adjust texture as desired. For a light stew, leave as is. For a creamy gravy, stir in cream. For thicker sauce, whisk in cornstarch slurry, cover and cook on High for 10–15 minutes until glossy.
  7. Taste and finish. Remove bay leaf. Add pinch of salt if needed. Garnish with chopped parsley.
  8. Serve warm. Spoon chicken, squash, apples, and carrots into bowls. Ladle sauce on top.

Nutrition

Calories: 400kcalCarbohydrates: 20gProtein: 35gFat: 15gSaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 8gVitamin A: 2000IUVitamin C: 25mgCalcium: 50mgIron: 3mg

Notes

Substitutions: Use sweet potatoes for squash, pears for apples, chicken stock plus 1 tsp lemon juice for cider. Prefer boneless chicken thighs for juicier results than breasts. For dairy-free creamy finish, use coconut milk or puree cooked squash. Meal prep tip: portion with rice or quinoa for better flavor next day.
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