Very Comforting Fall Crockpot Dinner Recipes

Why Make This Recipe

As the leaves change and the air turns crisp, a warm and comforting meal becomes essential. This fall-inspired crockpot dinner recipe is perfect for busy evenings. It’s easy to prepare, fills your home with delicious aromas, and provides a hearty meal for the whole family. Plus, cooking in a crockpot means you can set it and forget it, making it perfect for those chilly autumn days.

How to Make Very Comforting Fall Crockpot Dinner

Ingredients:

• 2 pounds of chicken thighs or breasts
• 4 cups of diced butternut squash
• 2 cups of carrots, sliced
• 1 onion, chopped
• 4 cloves of garlic, minced
• 1 can (14.5 oz) of diced tomatoes
• 2 cups of chicken broth
• 1 teaspoon of dried thyme
• 1 teaspoon of paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Directions:

1. Begin by placing the chicken at the bottom of the crockpot.
2. Next, add the diced butternut squash, sliced carrots, chopped onion, and minced garlic on top of the chicken.
3. Pour the can of diced tomatoes and chicken broth over the vegetables and chicken.
4. Sprinkle the dried thyme, paprika, salt, and pepper over the mixture.
5. Cover the crockpot and cook on low for 6 to 8 hours, or on high for 4 to 5 hours, until the chicken is tender and fully cooked.
6. Once done, shred the chicken with two forks and stir it back into the mixture.
7. Serve warm!

How to Serve Very Comforting Fall Crockpot Dinner

This hearty dish is perfect on its own or served with a side of crusty bread. You can also pair it with a fresh green salad to balance the flavors. Don’t forget to sprinkle fresh parsley on top for a burst of color and flavor!

How to Store Very Comforting Fall Crockpot Dinner

To store any leftovers, let the meal cool down to room temperature. Then, place it in an airtight container and refrigerate. This dish can last up to 3-4 days in the fridge. If you want to keep it longer, consider freezing it. Just make sure to use a freezer-safe container.

Tips to Make Very Comforting Fall Crockpot Dinner

• For extra flavor, consider marinating the chicken in spices overnight.
• Chop the vegetables into uniform sizes so they cook evenly.
• If you prefer a thicker stew, add a cornstarch slurry (mix cornstarch with water) in the last hour of cooking.
• Feel free to adjust the seasoning according to your taste!

Variation

You can easily switch up the vegetables based on what you have on hand. Sweet potatoes, green beans, or even peas can make great additions. Additionally, if you prefer a vegetarian version, replace the chicken with chickpeas or a mix of your favorite beans.

FAQs

Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken in the crockpot. Just ensure it cooks longer, around 8 to 10 hours on low.

Q: What can I do if I don’t have butternut squash?
A: You can substitute butternut squash with other fall vegetables like pumpkin or acorn squash.

Q: Can I add spices for more heat?
A: Absolutely! Feel free to add red pepper flakes or your favorite hot sauce for a spicier kick.

Very Comforting Fall Crockpot Dinner

A warm and hearty crockpot meal packed with chicken, butternut squash, and wholesome vegetables, perfect for autumn evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 400

Ingredients Method Notes

Ingredients

  

Meat

• 2 pounds chicken thighs or breasts

Vegetables

• 4 cups diced butternut squash
• 2 cups carrots, sliced
• 1 large onion, chopped
• 4 cloves garlic, minced

Canned Goods

• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth

Spices

• 1 teaspoon dried thyme
• 1 teaspoon paprika
• to taste Salt
• to taste Pepper

Garnish

• Fresh parsley for garnish (optional)

Method

 

Preparation

1. Place the chicken at the bottom of the crockpot.
2. Add the diced butternut squash, sliced carrots, chopped onion, and minced garlic on top of the chicken.
3. Pour the can of diced tomatoes and chicken broth over the vegetables and chicken.
4. Sprinkle the dried thyme, paprika, salt, and pepper over the mixture.

Cooking

1. Cover the crockpot and cook on low for 6 to 8 hours, or on high for 4 to 5 hours, until the chicken is tender and fully cooked.
2. Once done, shred the chicken with two forks and stir it back into the mixture.
3. Serve warm!

Notes

For extra flavor, consider marinating the chicken in spices overnight. Chop the vegetables into uniform sizes to ensure even cooking. For a thicker stew, add a cornstarch slurry in the last hour of cooking. Feel free to adjust the seasoning according to your taste!