Spread the love

    

Easy Crockpot Chicken Recipes For Fall

In the fall, I often want warm, comforting dinners, and putting everything in a crockpot makes dinner so much easier.

Chicken is one of my favorite things to cook with this time of year since it goes well with fall flavors like apple, maple, sage, and sweet potato.

In this post, I’ll show you how to make my favorite fall chicken dishes in a crockpot that are simple to prepare and cook.

This could be your ultimate comfort meal on a fall date night or family night.

These meals are great for warming you up from the inside out, and the greatest thing is that they almost cook themselves as you go about your day.

Pumpkin Chicken Curry in a Slow Cooker

This warm fall curry is creamy, tasty, and full of fall flavors. The spices and pumpkin go well together, and the chicken gets soft after being in the slow cooker for hours.

Things you need

• 1.5 pounds of boneless, skinless chicken thighs, cut into big pieces
• 1 tsp of salt
• 1 cup of canned pumpkin puree
• 1/2 tsp ground cinnamon
• 1 tiny yellow onion, cut up very small
• 1/4 teaspoon cayenne (optional for heat)
• 2 cloves of garlic, chopped
• 1 (14 oz) can of coconut milk with all the fat
• 1 tablespoon of grated fresh ginger
• 1 tablespoon of olive oil
• 1 tablespoon of curry powder
• Fresh cilantro to decorate
• 1 tsp of ground cumin
• Rice that has been cooked, for serving

How to do it:

1. Put the olive oil in a skillet and heat it over medium heat. Add the garlic and ginger to the onions after they have been tender for 3 to 4 minutes. Cook for one more minute, or until the smell is strong.
2. Put the onion mixture in the slow cooker.
3. Put the chicken, pumpkin puree, curry powder, cumin, cinnamon, salt, and cayenne (if using) in the slow cooker.
4. Add the coconut milk and mix everything together to coat the chicken.
5. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, or until the chicken is soft and the flavors have mixed.
6. Taste and add extra salt if needed after stirring again.

Chicken with honey, garlic, carrots, and potatoes

This fall staple is sweet, salty, and packed of healthy vegetables. It’s a simple lunch that everyone in the family will enjoy.

Things you need

• chicken thighs with no bones or skin
• 3 cloves of garlic, chopped up
• 2 tablespoons of ketchup and 3 to 4 baby or medium carrots that are whole but peeled
• Chop up 3 to 4 sweet potatoes.
• 1 tablespoon of olive oil
• 6 to 7 green beans
• 1/4 teaspoon of black pepper
• 1/3 cup of honey
• 1/2 teaspoon of dried thyme or rosemary
• 1/4 cup soy sauce with low sodium
• 1/2 tsp salt

How to do it:

1. Put the potatoes and carrots to the bottom of the slow cooker.
2. Put the chicken thighs on top.
3. In a small bowl, mix together the honey, soy sauce, garlic, ketchup, olive oil, thyme, salt, and pepper.
4. Spread the sauce evenly over the chicken and vegetables.
5. Cover and simmer on low for 6 to 7 hours or on high for 3 to 4 hours, or until the chicken is done and the vegetables are soft.

Serve warm with crusty bread, steamed green beans, and mashed potatoes.

Casserole with chicken in a crockpot

This creamy chicken casserole is full of soft chicken, veggies, and a thick, cheesy sauce. It’s the best comfort food, and it’s quite easy to make in a slow cooker.

Things You Need

• 1.5 pounds of chicken without bones
• 1 cup of shredded cheddar cheese
• Two medium potatoes, peeled and cut into little pieces
• 1/2 cup of chicken broth
• 2 carrots, cut into pieces and peeled
• 1 tsp of garlic powder
• Chop up one tiny onion.
• 1/2 teaspoon of salt
• 1 cup frozen peas
• 1/4 tsp black pepper
• 1 (10 oz) can cream of chicken soup
• 1/2 tsp dried thyme
• 1/2 cup of sour cream

Instructions:

1. Add the potatoes, carrots, onion, and garlic powder to the slow cooker.
2. Place the chicken on top of the veggies.
3. In a bowl, whisk together the cream of chicken soup, sour cream, broth, salt, pepper, and thyme. Pour it over the chicken.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken and potatoes are cooked.
5. Shred or slice the chicken, then toss in the shredded cheese and peas.
6. Cover and simmer on high for 10–15 more minutes, until the cheese has melted.

Cranberry Apple Chicken Thighs

Sweet, acidic, and savory, this dish is an easy midweek supper recipe and great for beginners.

Things you need

• Two pounds of chicken thighs with bones and skin (approximately four to six pieces)
• 1 tbsp Dijon mustard
• 1 medium apple, peeled and cut into small pieces
• 2 cloves of garlic, minced
• 1/2 cup dried cranberries
• 1/2 tsp dried thyme
• 1/2 cup apple cider (or unsweetened apple juice)
• 1/2 tsp salt
• 2 tbsp maple syrup
• 1/4 tsp black pepper

Instructions:

1. Place the diced apple and cranberries in the bottom of the slow cooker.
2. In a small bowl, whisk together the apple cider, Dijon mustard, maple syrup, garlic, thyme, salt, and pepper.
3. Pour the mixture over the fruit.
4. Arrange the chicken thighs on top, skin side up. Spoon a dollop of the liquid over the top of the chicken.
5. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is soft and cooked through.

Serve with mashed potatoes or roasted veggies. Spoon additional sauce over the top for maximum flavor.

Crockpot Chicken Alfredo with Broccoli

Creamy, cheesy, and laden with crisp broccoli and chicken, this Alfredo dish is a family favorite.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1/2 tsp salt
• 2 cups broccoli florets (fresh or frozen)
• 1/2 tsp black pepper
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup chicken broth
• 8 oz fettuccine or penne (cooked separately)
• 1 tsp garlic powder

How to do it:

1. Put the chicken in the slow cooker. Add garlic powder, salt, and pepper.
2. Add the cream and chicken broth.
3. Cover and cook the chicken on low for 4 to 5 hours or high for 2.5 to 3 hours, or until it is tender.
4. Shred the chicken using two forks, then stir in the Parmesan cheese and broccoli.
5. Cover and cook on high for another 30 minutes, until the broccoli is cooked.

Best served with cooked spaghetti.

Creamy Crockpot Chicken Pasta

I love pasta and this creamy chicken recipe is my go-to comfort food particularly the toasty fall nights.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 1 tsp Italian seasoning
• 1 (10 oz) can cream of chicken soup
• 1/2 tsp garlic powder
• 1/2 cup cream cheese (cubed)
• 1/2 tsp salt
• 1/2 cup sour cream
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 8 oz rotini or penne (boiled separately)

Instructions:

1. Add the chicken, cream of chicken soup, cream cheese, sour cream, chicken broth, and seasonings to the slow cooker.
2. Cover and cook on low for 6 hours or high for 3–4 hours, until the chicken is cooked and sauce is smooth.
3. Shred the chicken in the sauce, then mix to blend well.
4. After boiling the pasta, drain the water and then add it into the cooker, without rinsing the cooked pasta.
5. Mix all the ingredients carefully, check the smoothness of your creamy sauce, add water if needed.

Slow Cooker Maple Dijon Chicken

Sweet, acidic, and delicious, this slow cooker maple Dijon chicken comes together with no prep.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 2 cloves garlic, minced
• 1/3 cup Dijon mustard
• 1/2 tsp salt
• 1/4 cup pure maple syrup
• 1/4 tsp black pepper
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil

Instructions:

1. Heat the olive oil in a pan over medium heat. Sear the chicken for 2–3 minutes per side until lightly browned.
2. Place the chicken in the slow cooker.
3. In a small bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, garlic, salt, and pepper.
4. Pour the sauce over the chicken.
5. Cover and simmer on low for 5–6 hours or high for 2.5–3 hours, until the chicken is cooked through and tender.

Spoon the sauce over the chicken before serving. Goes excellent with mashed potatoes, roasted veggies, or wild rice.

Harvest Chicken Stew

This savory stew is in a deep, comforting bowl of tender chicken, sweet potatoes, and fragrant rosemary.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (cut into large bits)
• 1 tsp chopped fresh rosemary (or 1/2 tsp dry)
• 2 medium sweet potatoes, peeled and diced
• 1/2 tsp salt
• 2 carrots, sliced
• 1/4 tsp black pepper
• 1 small onion, chopped
• 3 cups chicken broth
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried thyme

Instructions:

1. Heat the olive oil in a pan over medium heat. Sear the chicken pieces for 2–3 minutes per side until lightly browned. (Optional)
2. Add the chicken, sweet potatoes, carrots, onion, garlic, rosemary, thyme, salt, and pepper to the slow cooker.
3. Pour in the chicken broth and whisk gently to mix.
4. Cover and cook on low for 6–7 hours or high for 3.5–4 hours, until the chicken and veggies are cooked.

Give it a brief stir before serving. Enjoy warm with crusty toast or a side of rice.

Crockpot Chicken with Dumplings

A classic comfort food made easy in the slow cooker with quick dumplings (biscuit dough).

Ingredients

• 3 boneless, skinless chicken breasts
• 1 tsp garlic salt
• 1/2 onion, diced
• 1/2 tsp poultry seasoning
• 12 oz mixed vegetables (frozen or fresh)
• 1 tsp salt
• 2 cans cream of chicken soup
• 1/2 tsp black pepper
• 2 cups chicken broth
• For the Dumplings: 1 can refrigerated biscuit dough (e.g., Pillsbury Grands)

Instructions

1. Place chicken breasts, diced onion, and mixed vegetables into the crockpot.
2. Pour in cream of chicken soup and chicken broth. Sprinkle in garlic salt, chicken seasoning, salt, and pepper. Stir gently to mix.
3. Cover and simmer on low for 6 hours or high for 3 hours, until chicken is fully cooked and tender.
4. Remove chicken, shred with two forks, and return it to the crockpot. Stir everything together.
5. Cut biscuit dough into quarters and place on top of the mixture. Gently press them down so they soak up the gravy.
6. Cover and simmer on high for 60 to 90 minutes, stirring every so often, until the biscuits are fluffy and fully cooked.

Creamy Chicken and Mushroom Soup in a Slow Cooker

A smooth, flavorful soup with tender chicken, earthy mushrooms, that warms you up in pleasant fall season.

Ingredients

• 4 boneless, skinless chicken thighs (or breasts)
• 1 tsp dried thyme
• 8 oz mushrooms, sliced
• 1 bay leaf
• 1 small onion, diced
• 1 tsp kosher salt
• 1 garlic clove, minced
• ½ tsp black pepper
• 2 cups chicken broth
• A mix of ½ cup whole milk and ½ cup light cream
• ½ cup white cooking wine (optional, for depth)
• ½ cup sour cream
• 4 tbsp butter
• ½ tsp xanthan gum or 1 tbsp cornstarch (for thickening)

Instructions

1. Add chicken, mushrooms, onion, garlic, broth, wine, butter, thyme, bay leaf, salt, and pepper to the crockpot.
2. Cover and simmer on low for 6–8 hours or high for 3–4 hours, until chicken is cooked and veggies are soft.
3. Remove bay leaf. Mix xanthan gum with a touch of olive oil (or cornstarch with water) and mix into the soup. Let it cook for 10–15 minutes to thicken.
4. Stir in half and half and sour cream. Mix well and simmer for another 10 minutes on low.

Serve with thick toast or over wild rice.

Final Word on Easy Crockpot Chicken Recipes For Fall

I hope these crockpot chicken recipes provide as much warmth to your fall dinners as they do to mine.

These meals are ideal whenever you want a no-fuss meal that nevertheless feels comfortable.

Spread the love