8 Crockpot Chicken Recipes for Fall

It’s cozy season, and in my household, that means that it’s crockpot season! We’re talking warming soups, hearty stews, and dinners to bring everyone together round the table. If you loved my collections of crockpot comfort food, crockpot pot roasts, and crockpot soups, this is the next one that you’ll want to get stuck into this fall. 

Here we’re taking everyone’s favorite slow cooker ingredient (chicken, of course) and turning it into meals that’ll see you right through the cold days and well into winter.

Think pot pie with biscuits, chicken and bean casserole, classic chicken and stuffing, soups, stews, and more. Basically, if you’ve got chicken breasts or thighs and you need inspiration for what to do with them, I’ve got you covered. 

Crockpot Chicken Pot Pie 

My slow cooked chicken pot pie has always been a huge reader favorite over the fall months, and it’s so reliable that you’ll want to save it to come back to every year. It’s creamy, satisfying, and we’re using ready-made biscuits for a fast shortcut. It still brings all the cozy homemade vibes but it’s doable on a lazy weekend. 

Crockpot Chicken & Bean Casserole

This one is a nostalgic favorite, and no, you don’t need to spend ages prepping your own sauce. Again, we’re using a few smart shortcuts – like canned soup and sour cream – to make this it a quick winner for feeding a family. Don’t skip the crispy fried onions. The crunch takes this dish over the top! 

Crockpot Chicken Noodle Soup 

I make this recipe whenever someone’s feeling under the weather, and let me tell you that it absolutely hits the spot. I purposely kept this version light and brothy so it’s light enough for when you’re not feeling great but still absolutely jam packed with goodness. Remember to add the noodles towards the end of cooking so they keep the perfect texture. 

Crockpot Chicken Pot Roast

I love a good pot roast, and I wanted to experiment with using budget friendly chicken thighs instead of the usual beef – and believe me, it worked! Try this one for Sundays after church, casual hosting, or keeping in your back pocket for Thanksgiving and Christmas. It’s so versatile and works for just about any occasion. 

Crockpot Butter Chicken 

Can you beat a good curry on a cold fall day? I don’t think you can. I’ve chosen this one because it’s mild and creamy so totally family friendly, and it’s approved by the fussy eaters at the my table. Just add a few sides like rice and naan, and dinner’s done. 

Crockpot Honey Garlic Chicken 

What do you make on a cold fall weekend when you’re tempted to order takeout? My crockpot honey garlic chicken! Try this one for football Sundays and when you need something for game day that’s more substantial than just appetizers and dips. Cheaper than takeout, and I swear it tastes just as good as your favorite order! 

Crockpot Chicken & Stuffing 

A dump and go option that requires little prep, and just a handful of ingredients. We’re layering tender chicken breasts in the slow cooker, smothering them with a creamy mix of sour cream and cream of chicken soup, then topping everything with buttery stuffing. This is another one that’s great for Thanksgiving and Christmas if you want a change from your usual menu. 

Serves: 4

Ingredients:

• 4 large boneless, skinless chicken breasts
• 1 tsp dried parsley
• 1 tsp onion powder
• 1 tsp garlic salt
• 1/2 cup sour cream
• 2 (10.5 oz) cans cream of chicken soup
• 1/2 cup diced onion
• 1/4 cup salted butter, melted
• 1 (6 oz) box stuffing mix

Instructions:

• Add the chicken breasts to the bottom of your crockpot.
• Sprinkle with the dried parsley and onion powder, then add the sour cream and cream of chicken soup. Stir everything together so the chicken is well coated.
• Sprinkle the diced onion evenly over the top.
• Add the melted butter and stuffing mix to a medium bowl and stir until the stuffing is evenly coated. Spoon the buttery stuffing mixture over the chicken.
• Cover and cook on low for around 6 hours, or until the chicken is cooked through and tender. Sprinkle with a little fresh parsley before serving, if you like.

Crockpot Chicken Stew 

A hearty, creamy stew loaded with tender chicken thighs, soft potatoes, carrots, celery, and peas – all slow-cooked in a rich, flavorful broth with ranch and gravy seasoning. A splash of cream stirred in at the end makes it extra cozy. 

Serves: 6

Ingredients:

• 1 pound boneless, skinless chicken thighs
• 2 large potatoes, peeled and diced
• 2 large carrots, peeled and diced
• 2 stalks celery, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 (1 oz) packet chicken gravy mix
• 1 (1 oz) packet ranch seasoning mix
• 1 cup heavy cream
• 2 tablespoons cornstarch
• 1 cup frozen peas
• Parsley for garnish, optional

Instructions:

• Add the chicken thighs, potatoes, carrots, celery, onion, and garlic to your slow cooker.
• In a small bowl, whisk together the chicken broth, gravy mix, and ranch seasoning until well combined. Pour the mixture over the chicken and vegetables.
• Cover and cook on high for around 4 hours or on low for 6 hours, until the chicken is tender and the vegetables are cooked through.
• Whisk the heavy cream and cornstarch together until smooth, then stir the mixture into the stew along with the frozen peas.
• Cover again and cook for another 30 minutes, until the stew has thickened and the peas are heated through.
• Give everything a good stir, garnish with parsley if you like, and serve.

I’d love to hear about which of these recipes you plan to make in your own kitchen. I think you’ll love them this cozy season!