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Fall Slow-Cooker Chicken and Vegetables

A hearty slow-cooked chicken and vegetable dish, perfect for cozy fall evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken, cubed You can use frozen chicken, but ensure it cooks long enough.
  • 4 cups seasonal veggies (like squash, carrots, and potatoes) Chop vegetables uniformly for even cooking.
  • 1 each onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth Adjust to vegetable stock for a vegetarian option.
  • 1 teaspoon dried thyme Feel free to experiment with different herbs.
  • to taste salt and pepper Adjust seasoning as desired.
  • 1 cup cream (optional) For a creamier texture, stir in about 30 minutes before serving.

Method
 

Preparation
  1. Chop the onion, mince the garlic, and cube the chicken.
  2. Gather all seasonal vegetables and cut them into bite-sized pieces.
Cooking
  1. Place the chicken, vegetables, onion, and garlic in the slow cooker.
  2. Sprinkle thyme, salt, and pepper over the top.
  3. Pour in the chicken broth, ensuring everything is well covered.
  4. Set the slow cooker on low heat and cook for 6-8 hours or on high heat for 3-4 hours.
  5. If using cream, stir it in about 30 minutes before serving.
Serving
  1. Give it a good stir before serving.
  2. Ladle the dish into bowls or serve directly from the slow cooker.
  3. Garnish with fresh herbs if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze individual portions.