Autumn Chicken Stew

I may earn an affiliate commission when you purchase through links from my site. Here's how it works.

---

Chicken soup in a white bowl

If there’s one meal that screams “fall,” it’s this hearty Autumn Chicken Stew. It’s packed with tender chicken, sweet potatoes, carrots, and fragrant herbs like thyme and rosemary. Let it slow cook all day, and by dinner, you’ll have a cozy bowl of stew that feels like a warm hug. This dish is perfect for those days when you need something hearty and comforting after being out in the cool air.

Ingredients:

• 4 boneless, skinless chicken thighs

• 2 large sweet potatoes, peeled and cubed

• 3 medium carrots, sliced

• 1 onion, diced

• 2 garlic cloves, minced

• 4 cups chicken broth

• 1 tsp dried thyme

• 1 tsp dried rosemary

• Salt and pepper to taste

• 1 tbsp olive oil

Instructions:

1. Brown the Chicken
   In a skillet, heat olive oil and lightly brown the chicken thighs on both sides.

2. Add Ingredients to Crockpot
   Add the chicken, sweet potatoes, carrots, onion, and garlic to the crockpot. Pour in the chicken broth and season with thyme, rosemary, salt, and pepper.

3. Cook
   Cover and cook on low for 6-8 hours or high for 4-5 hours, until the vegetables are tender and the chicken is cooked through.

4. Shred and Serve
   Shred the chicken in the pot with a fork, give it a good stir, and ladle into bowls. Enjoy with a slice of crusty bread for dipping.