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Easy Crockpot Fall Harvest Chicken and Vegetables

Crockpot Fall Harvest Chicken - featured image
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A comforting, hands-off slow cooker meal featuring tender chicken and sweet root vegetables in a savory herb broth. Perfect for busy weeknights or cozy fall dinners.

Ingredients

Scale
  • 2 pounds chicken thighs (bone-in, skin removed)
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 3 large carrots, peeled and cut into thick slices
  • 2 medium parsnips, peeled and cut into 1-inch chunks
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 1 cup low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 2 tablespoons olive oil
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep the vegetables: Peel and cube sweet potatoes, carrots, and parsnips. Dice onion. Mince garlic. Place sweet potatoes, carrots, parsnips, and onion in the bottom of the slow cooker. Sprinkle minced garlic over the top.
  2. Season the chicken: Pat chicken thighs dry with paper towels. Season generously on both sides with salt and pepper.
  3. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Once shimmering, place chicken thighs skin-side down (or one side down) in a single layer. Cook undisturbed for 4-5 minutes until deep golden brown. Flip and cook for another 3-4 minutes. The chicken will not be cooked through.
  4. Deglaze the pan: Remove chicken from skillet. Pour about 1/4 cup of the chicken broth into the hot skillet and scrape up browned bits with a wooden spoon. Pour this liquid over the vegetables in the slow cooker.
  5. Layer everything: Place seared chicken thighs on top of the vegetables in the slow cooker.
  6. Add herbs and broth: Sprinkle dried thyme, rosemary, and sage over the chicken and vegetables. Pour remaining chicken broth around the edges (avoid washing herbs off the chicken).
  7. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is fork-tender and vegetables are soft.
  8. Rest and serve: Let dish rest for 5 minutes with lid off. Use tongs to gently remove chicken and vegetables. Serve chicken whole or shredded. Spoon broth over the top. Garnish with fresh parsley if desired.

Notes

Do not skip searing the chicken—it builds deep flavor. Cut vegetables uniformly (1-inch cubes) for even cooking. Use low-sodium broth to control salt. Avoid lifting the lid during cooking. For a thicker stew, stir in a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) 30 minutes before serving. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: crockpot chicken, fall harvest, slow cooker chicken and vegetables, easy chicken dinner, autumn recipe, comfort food

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