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.
Equipment
- Slow Cooker
- Skillet (optional for searing)
- Mixing bowl
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
Instructions
- Prep the base. Add squash, apples, onion, and carrots to the slow cooker. Sprinkle with 1/2 tsp kosher salt.
- Make the sauce. In a bowl, whisk broth, cider, Dijon mustard, maple syrup, smoked paprika, thyme, rosemary, remaining 1 tsp salt, and black pepper.
- 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).
- Load the cooker. Nestle chicken on top of the vegetables. Pour sauce over everything. Add bay leaf.
- 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.
- 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.
- Taste and finish. Remove bay leaf. Add pinch of salt if needed. Garnish with chopped parsley.
- Serve warm. Spoon chicken, squash, apples, and carrots into bowls. Ladle sauce on top.
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.