Easy Fall Crockpot Chicken Recipes to Warm You Up

During fall, I often find myself craving cozy, comforting meals and nothing makes dinner easier than tossing everything into a crockpot.

Chicken is one of my go-to ingredients this time of year because it pairs perfectly with fall flavors like apple, maple, sage, and sweet potato. So here are some of my favorite fall crockpot chicken recipes that are easy to prep and cook.

There’s nothing better than prepping dinner in five minutes and letting the slow cooker do all the heavy lifting, and if you love easy low-effort recipes, check out these no-bake fall treats, for some sweet indulgence.

Besides these delicious fall crockpot recipes, you’ll also get 3 free printables, a recipe card, weekly meal planner and grocery list, at the end of this post.

10 Easy Fall Crockpot Chicken Recipes

Slow Cooker Pumpkin Chicken Curry

This cozy fall curry is creamy, flavorful, and packed with autumn vibes. The pumpkin blends beautifully with the spices, and the chicken turns tender after hours in the slow cooker. This could be your ultimate comfort meal on a fall date night or family night.

Ingredients

1.5 lbs boneless, skinless chicken thighs (cut into large chunks)	1 tsp salt
1 cup canned pumpkin purée	1/2 tsp ground cinnamon
1 small yellow onion, finely chopped	1/4 tsp cayenne (optional for heat)
2 cloves garlic, minced	1 (14 oz) can full-fat coconut milk
1 tbsp grated fresh ginger	1 tbsp olive oil
1 tbsp curry powder	Fresh cilantro, for garnish
1 tsp ground cumin	Cooked rice, for serving

Instructions

• Heat the olive oil in a skillet over medium heat. Sauté the onion for 3–4 minutes until soft, then add garlic and ginger. Cook for 1 more minute, just until fragrant.

• Add the onion mixture to the slow cooker.

• Place the chicken, pumpkin purée, curry powder, cumin, cinnamon, salt, and cayenne (if using) into the slow cooker.

• Pour in the coconut milk and stir everything together to coat the chicken.

• Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and the flavors have melded.

• Stir once more, taste and adjust salt if needed.

Honey Garlic Chicken with Carrots & Potatoes

Image: damndelicious.net

This fall favorite is sweet, savory, and full of hearty vegetables. It’s an easy all-in-one meal and the whole family will love it.

Ingredients

lbs boneless, skinless chicken thighs	3 cloves garlic, minced
3–4 baby or medium carrots, peeled but whole	2 tbsp ketchup
3–4 sweet potatoes chopped	1 tbsp olive oil
6-7 green beans	1/4 tsp black pepper
1/3 cup honey	1/2 tsp dried thyme (or rosemary)
1/4 cup low-sodium soy sauce	1/2 tsp salt

Instructions

• Place the carrots and potatoes in the bottom of the slow cooker.

• Layer the chicken thighs on top.

• In a small bowl, whisk together the honey, soy sauce, garlic, ketchup, olive oil, thyme, salt, and pepper.

• Pour the sauce evenly over the chicken and vegetables.

• Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is cooked through and vegetables are tender.

• Serve warm with crusty bread, steam green beans and mashed potatoes.

Crockpot Chicken Casserole

Image: www.melissassouthernstylekitchen.com

This creamy chicken casserole is full of tender chicken, vegetables, and a rich, cheesy sauce. It’s the ultimate comfort food and super easy to make in the slow cooker.

Ingredients

1.5 lbs boneless chicken	1 cup shredded cheddar cheese
2 medium potatoes, peeled and diced	1/2 cup chicken broth
2 carrots, peeled and sliced	1 tsp garlic powder
1 small onion, chopped	1/2 tsp salt
1 cup frozen peas	1/4 tsp black pepper
1 (10 oz) can cream of chicken soup	1/2 tsp dried thyme
1/2 cup sour cream

Instructions

• Add the potatoes, carrots, onion, and garlic powder to the slow cooker.

• Place the chicken on top of the veggies.

• In a bowl, whisk together the cream of chicken soup, sour cream, broth, salt, pepper, and thyme. Pour it over the chicken.

• Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken and potatoes are tender.

• Shred or slice the chicken, then stir in the shredded cheese and peas.

• Cover and cook on high for 10–15 more minutes, until the cheese is melted.

Cranberry Apple Chicken Thighs

Sweet, tangy, and savory, this dish is an easy weeknight dinner recipe and best for beginners.

Ingredients

2 lbs bone-in, skin-on chicken thighs (about 4–6 pieces)	1 tbsp Dijon mustard
1 medium apple, peeled and diced	2 cloves of garlic, minced
1/2 cup dried cranberries	1/2 tsp dried thyme
1/2 cup apple cider (or unsweetened apple juice)	1/2 tsp salt
2 tbsp maple syrup	1/4 tsp black pepper

Instructions

• Place the diced apple and cranberries in the bottom of the slow cooker.

• In a small bowl, whisk together the apple cider, Dijon mustard, maple syrup, garlic, thyme, salt, and pepper.

• Pour the mixture over the fruit.

• Arrange the chicken thighs on top, skin side up. Spoon a bit of the liquid over the top of the chicken.

• Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and cooked through.

• Serve with mashed potatoes or roasted veggies. Spoon extra sauce over the top for more flavor.

Crockpot Chicken Alfredo with Broccoli

Image: www.eatwell101.com

Creamy, cheesy, and loaded with tender broccoli and chicken, this Alfredo dish is a family favorite.

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs	1/2 tsp salt
2 cups broccoli florets (fresh or frozen)	1/2 tsp black pepper
1 cup heavy cream	1/2 cup grated Parmesan cheese
1 cup chicken broth	8 oz fettuccine or penne (cooked separately)
1 tsp garlic powder

Instructions

• Place the chicken in the slow cooker. Sprinkle with garlic powder, salt, and pepper.

• Pour in the chicken broth and cream.

• Cover and cook on low for 4–5 hours or high for 2.5–3 hours, until the chicken is tender.

• Shred the chicken using two forks, then stir in the Parmesan cheese and broccoli.

• Cover and cook on high for another 30 minutes, until the broccoli is tender.

• Best served with cooked pasta.

Creamy Crockpot Chicken Pasta

Image: www.eatwell101.com

I love pasta and this creamy chicken recipe is my go-to comfort food during for cozy fall nights.

Ingredients

1.5 lbs boneless, skinless chicken thighs	1 tsp Italian seasoning
1 (10 oz) can cream of chicken soup	1/2 tsp garlic powder
1/2 cup cream cheese (cubed)	1/2 tsp salt
1/2 cup sour cream	1/4 tsp black pepper
1/2 cup chicken broth	8 oz rotini or penne (cooked separately)

Instructions

• Add the chicken, cream of chicken soup, cream cheese, sour cream, chicken broth, and seasonings to the slow cooker.

• Cover and cook on low for 6 hours or high for 3–4 hours, until the chicken is tender and sauce is smooth.

• Shred the chicken in the sauce, then stir to combine well.

• After boiling the pasta, drain the water and then pour it into the cooker, without rinsing the cooked pasta. 

• Mix all the ingredients well, check the consistency of your creamy sauce, add water if needed.

Slow Cooker Maple Dijon Chicken

Image www.lifeasastrawberry.com

Sweet, tangy, and savory, this slow cooker maple Dijon chicken comes together with minimal prep.

Ingredients

1.5 lbs boneless, skinless chicken thighs	2 cloves garlic, minced
1/3 cup Dijon mustard	1/2 tsp salt
1/4 cup pure maple syrup	1/4 tsp black pepper
2 tbsp apple cider vinegar	1 tbsp olive oil

Instructions

• Heat the olive oil in a skillet over medium heat. Sear the chicken for 2–3 minutes per side until lightly browned.

• Place the chicken in the slow cooker.

• In a small bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, garlic, salt, and pepper.

• Pour the sauce over the chicken.

• Cover and cook on low for 5–6 hours or high for 2.5–3 hours, until the chicken is cooked through and tender.

• Spoon the sauce over the chicken before serving. Goes great with mashed potatoes, roasted veggies, or wild rice.

Harvest Chicken Stew

Image: thecozyapron.com

This hearty stew is in a rich, comforting bowl of tender chicken, sweet potatoes, and fragrant rosemary.

Ingredients

1.5 lbs boneless, skinless chicken thighs (cut into large chunks)	1 tsp chopped fresh rosemary (or 1/2 tsp dried)
2 medium sweet potatoes, peeled and diced	1/2 tsp salt
2 carrots, sliced	1/4 tsp black pepper
1 small onion, chopped	3 cups chicken broth
2 cloves garlic, minced	1 tbsp olive oil
1/2 tsp dried thyme

Instructions:

• Heat the olive oil in a skillet over medium heat. Sear the chicken pieces for 2–3 minutes per side until lightly browned. (Optional)

• Add the chicken, sweet potatoes, carrots, onion, garlic, rosemary, thyme, salt, and pepper to the slow cooker.

• Pour in the chicken broth and stir gently to combine.

• Cover and cook on low for 6–7 hours or high for 3.5–4 hours, until the chicken and vegetables are tender.

• Give it a quick stir before serving. Enjoy warm with crusty bread or a side of rice.

Crockpot Chicken and Dumplings

image: thecozycook.com

A classic comfort dish made easy in the slow cooker with shortcut dumplings (biscuit dough).

Ingredients

3 boneless, skinless chicken breasts	1 tsp garlic salt
1/2 onion, diced	1/2 tsp poultry seasoning
12 oz mixed vegetables (frozen or fresh)	1 tsp salt
2 cans cream of chicken soup	1/2 tsp black pepper
2 cups chicken broth	For the Dumplings: 1 can refrigerated biscuit dough (e.g., Pillsbury Grands)

Instructions

• Place chicken breasts, diced onion, and mixed vegetables into the crockpot.

• Pour in cream of chicken soup and chicken broth. Sprinkle in garlic salt, poultry seasoning, salt, and pepper. Stir gently to combine.

• Cover and cook on low for 6 hours or high for 3 hours, until chicken is fully cooked and tender.

• Remove chicken, shred with two forks, and return it to the crockpot. Stir everything together.

• Cut biscuit dough into quarters and place on top of the mixture. Gently press them down so they soak up the gravy.

• Cover and cook on high for 60–90 minutes, stirring occasionally, until biscuits are cooked through and fluffy.

Slow Cooker Creamy Chicken & Mushroom Soup

A velvety, savory soup with tender chicken, earthy mushrooms, that warms you up in cozy fall season.

Ingredients

4 boneless, skinless chicken thighs (or breasts)	1 tsp dried thyme
8 oz mushrooms, sliced	1 bay leaf
1 small onion, diced	1 tsp kosher salt
1 garlic clove, minced	½ tsp black pepper
2 cups chicken broth	A blend of ½ cup whole milk and ½ cup light cream
½ cup white cooking wine (optional, for depth)	½ cup sour cream
4 tbsp butter	½ tsp xanthan gum or 1 tbsp cornstarch (for thickening)

Instructions

• Add chicken, mushrooms, onion, garlic, broth, wine, butter, thyme, bay leaf, salt, and pepper to the crockpot.

• Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is tender and veggies are soft.

• Remove bay leaf. Mix xanthan gum with a bit of olive oil (or cornstarch with water) and stir into the soup. Let it cook for 10–15 minutes to thicken.

• Stir in half and half and sour cream. Mix well and cook for another 10 minutes on low.

• Serve with crusty bread or over wild rice.

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