Fall Maple Chicken Stew (Slow Cooker): 1 Secret Ingredient

A Warm Welcome to Autumn Flavors

Recall crisp autumn air, colorful leaves, and the comforting desire for hearty, soul-warming meals that virtually cook themselves. Picture a busy day ending with the irresistible aroma of something delicious simmering. Connect with the relief of having a truly effortless, yet incredibly flavorful dinner waiting.

Why You’ll Fall for This Fall Maple Chicken Stew (Slow Cooker)

This recipe is incredibly easy to make. It offers a unique sweet and savory blend of maple and autumn spices. The ingredients are good for you, perfect for cooler weather. It’s a great meal for family dinners or entertaining. Plus, it’s a one-pot meal so cleanup is simple!

Ingredients of Fall Maple Chicken Stew (Slow Cooker)

The Stars of the Show (Chicken & Maple):

• Boneless, skinless chicken thighs or breasts, cut into chunks
• Pure maple syrup (grade A dark, robust taste recommended)

Aromatic Foundation:

• 1 large onion, chopped
• 3-4 cloves garlic, minced

Hearty Vegetables:

• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 large sweet potato or butternut squash, peeled and cubed
• (Optional) 1 cup Brussels sprouts, halved, or 1-2 parsnips, peeled and sliced

Flavorful Liquids:

• 4 cups chicken broth
• 2 tablespoons apple cider vinegar

Warming Spices:

• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• (Optional) A pinch of cinnamon or nutmeg

Thickening & Finishing Touches:

• 2 tablespoons cornstarch (for slurry)
• 2 tablespoons cold water (for slurry)
• 1/4 cup fresh parsley or chives, chopped (for garnish)

Directions of Fall Maple Chicken Stew (Slow Cooker)

Prep Work Made Easy:

1. Cut chicken into 1-inch chunks.
2. Chop onion, mince garlic, slice carrots and celery, and cube sweet potatoes (or butternut squash). Prepare any optional vegetables.

The Slow Cooker Method:

1. Add chicken, chopped onion, minced garlic, sliced carrots, sliced celery, and cubed sweet potatoes (or butternut squash) to the slow cooker insert.
2. Pour in chicken broth and apple cider vinegar.
3. Stir in maple syrup, dried thyme, dried rosemary, bay leaf, salt, black pepper, and optional cinnamon or nutmeg.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and vegetables are tender.

The Grand Finale (Thickening & Serving):

1. About 30 minutes before serving, whisk together cornstarch and cold water in a small bowl to create a slurry.
2. Stir the cornstarch slurry into the stew in the slow cooker. Cook for an additional 15-30 minutes, or until the stew has thickened to your desired consistency.
3. Remove the bay leaf.
4. Stir in fresh parsley or chives before serving.

How to Serve Fall Maple Chicken Stew (Slow Cooker)

Classic Comfort:

• Serve this stew over fluffy mashed potatoes.
• It also pairs well with creamy polenta or grits.

Rustic Breads:

• Have some crusty bread or dinner rolls ready to soak up the delicious broth.

Light & Fresh:

• A simple green salad with a vinaigrette dressing makes a nice contrast.

Garnish Ideas:

• Garnish with fresh thyme sprigs, more chopped parsley, or a drizzle of extra maple syrup for presentation.

How to Store Fall Maple Chicken Stew (Slow Cooker)

Cool the stew completely. Store leftovers in airtight containers in the refrigerator for up to 3-4 days. For longer storage, freeze the cooled stew in freezer-safe containers or bags for up to 3 months. Thaw frozen stew overnight in the refrigerator before reheating.

Tips to Make Fall Maple Chicken Stew (Slow Cooker)

Variations & Tips for Slow Cooker Fall Maple Chicken Stew Success

Vegetable Swaps:

• Trade in parsnips, mushrooms, or green beans for other hearty vegetables.

Protein Alternatives:

• Use turkey instead of chicken. Adjust cooking times as needed for different cuts.

Spice It Up (or Down):

• Add a pinch of red pepper flakes for a little heat. Increase the amounts of dried herbs for a stronger flavor.

Make-Ahead & Freezing Tips:

• Assemble all ingredients (except cornstarch slurry) in the slow cooker liner the night before. Refrigerate it. Put it in the slow cooker in the morning for easy cooking.

Achieving the Perfect Consistency:

• If the stew is too thin, use the cornstarch slurry method described in the directions. If it’s too thick, add a little extra chicken broth until it reaches your desired consistency.

FAQs

Q1: Can I use frozen chicken for this Fall Maple Chicken Stew (Slow Cooker)?
A: While you technically can, it is best to thaw chicken first for even cooking and optimal flavor distribution in your Fall Maple Chicken Stew (Slow Cooker).

Q2: How can I make my Fall Maple Chicken Stew (Slow Cooker) thicker if it’s too soupy?
A: To thicken your Fall Maple Chicken Stew (Slow Cooker), you can create a cornstarch slurry (1-2 tablespoons cornstarch mixed with equal parts cold water) and stir it into the stew during the last 30 minutes of cooking. Another option is to remove a cup of the liquid, mash some of the cooked sweet potatoes or carrots into it, and return it to the pot.

Q3: Can I prepare this Fall Maple Chicken Stew (Slow Cooker) ahead of time?
A: Yes! This Fall Maple Chicken Stew (Slow Cooker) is fantastic for meal prep. You can assemble all the ingredients (except the cornstarch slurry) in the slow cooker liner the night before and refrigerate it. Then, simply put it into the slow cooker in the morning.

Classic Fall Maple Chicken Stew (Slow Cooker)

This comforting Classic Fall Maple Chicken Stew is perfect for a slow cooker, featuring tender chicken, root vegetables, and optional Brussels sprouts in a savory maple-thyme broth. It's an easy and delicious meal ideal for chilly days.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 55 minutes mins

Servings: 6 servings

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1.5-2 lbs chicken thighs or breasts boneless, skinless, cut into chunks
• 1/2 cup Pure maple syrup grade A dark, robust taste recommended
• 1 large onion chopped
• 3-4 cloves garlic minced
• 3 carrots peeled and sliced
• 2 celery stalks sliced
• 1 large sweet potato or butternut squash peeled and cubed (about 3 cups)
• 1 cup Brussels sprouts halved (Optional)
• 1-2 parsnips peeled and sliced (Optional)
• 4 cups chicken broth
• 2 tablespoons apple cider vinegar
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• cinnamon or nutmeg A pinch (Optional)
• 2 tablespoons cornstarch for slurry
• 2 tablespoons cold water for slurry
• 1/4 cup fresh parsley or chives chopped (for garnish)

Equipment

• Slow cooker
• Knife
• Cutting board
• Measuring cups and spoons
• Small bowl
• Whisk

Method

 

Preparation

1. Prepare all main ingredients by cutting the chicken into chunks and chopping or slicing the vegetables as directed.

Cooking

1. Place the prepared chicken and vegetables into the slow cooker insert.
2. Pour chicken broth and apple cider vinegar over the ingredients in the slow cooker.
3. Add maple syrup, herbs, and seasonings, then stir to combine.
4. Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and vegetables are cooked.

Thickening & Finishing

1. Approximately 30 minutes before serving, combine cornstarch and cold water to form a slurry.
2. Stir the slurry into the stew and continue cooking for 15-30 minutes until it thickens.
3. Remove and discard the bay leaf before serving.
4. Garnish the stew with fresh parsley or chives just before serving.

Notes

Adjust cooking time based on your slow cooker's temperature settings. For a thinner stew, use less cornstarch slurry or omit it. Feel free to add other root vegetables like parsnips or turnips. Taste and adjust seasonings before serving. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.