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Slow Cooker Fall Chicken Stew

This slow cooker fall chicken stew features tender chicken pieces simmered with potatoes, carrots, and herbs in a flavorful apple cider broth. The dish develops a hearty, chunky texture with fragrant aromas of cinnamon and herbs, resulting in a comforting and rustic appearance.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds bone-in, skinless chicken thighs or breasts, if preferred
  • 3 medium potatoes peeled and chopped
  • 3 large carrots peeled and sliced
  • 1 cup apple cider preferably unfiltered
  • 2 tablespoons olive oil for browning chicken
  • 2 teaspoons ground cinnamon
  • 1 teaspoon dried thyme
  • 2 cloves garlic minced
  • 2 bay leaves bay leaves
  • to taste salt and pepper

Equipment

  • Slow Cooker
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Skillet (optional for browning)

Method
 

  1. Heat a large skillet over medium heat and add olive oil. Once shimmering, place the chicken thighs in the skillet, skin side down, and cook until golden brown, about 4-5 minutes per side. Remove and set aside; this step builds flavor and helps tenderize the chicken.
  2. While the chicken browns, chop the potatoes into chunks and slice the carrots. Prepare by peeling and measuring out all ingredients to keep the process smooth.
  3. Place the browned chicken, along with any accumulated juices, into the slow cooker. Add the chopped potatoes, sliced carrots, garlic, cinnamon, thyme, bay leaves, and a pinch of salt and pepper.
  4. Pour the apple cider over the ingredients in the slow cooker. Cover with the lid and set to low. Let it cook for about 6 hours until the chicken is tender and easily falls apart, and the vegetables are soft.
  5. Once cooking time is up, remove the bay leaves and check the seasoning. Adjust salt and pepper as needed. If you'd like a slightly thicker stew, mix a teaspoon of cornstarch with a little water, stir into the stew, and cook on high for 10 minutes until thickened.
  6. Carefully shred the chicken with two forks, mixing it into the stew so it can absorb the flavors further. The stew should be thick, fragrant, with chunks of tender meat and vegetables.
  7. Serve the stew hot, with a sprinkle of fresh herbs if desired. Enjoy the comforting aroma of cinnamon and cider as you dig into the hearty, chunky dish.

Notes

For extra depth of flavor, consider searing the chicken in batches and deglazing the skillet with a splash of cider before adding to the slow cooker. You can also add seasonal vegetables like parsnips or sweet potatoes for variation.