22 Easy all Chicken Slow Cooker Recipes to Try This Season

When the air turns crisp and the leaves begin to fall, nothing feels more comforting than coming home to the warm, inviting aroma of a slow-cooked meal.

Fall is the perfect season for hearty, flavorful dishes that nourish both body and soul, and chicken is the ideal base for these cozy creations.

Versatile, budget-friendly, and universally loved, chicken pairs beautifully with the seasonal bounty of autumn—think butternut squash, apples, cranberries, pumpkins, and root vegetables.

With the help of your slow cooker, these meals practically make themselves.

Simply prep your ingredients, set the timer, and let the slow heat transform chicken into tender, melt-in-your-mouth perfection while infusing it with layers of fall flavor.

Whether you’re looking for a rustic stew for Sunday dinner, a creamy pumpkin-inspired dish, or something festive for a holiday gathering, these 22 fall chicken slow cooker recipes will inspire you to enjoy seasonal cooking at its coziest.

22 Easy all Chicken Slow Cooker Recipes to Try This Season

Fall is the season of gathering, comfort, and slowing down, and what better way to embrace it than with recipes that practically cook themselves?

These 22 fall chicken slow cooker recipes offer something for every craving—sweet, savory, creamy, or spiced.

With minimal effort, you can fill your home with the irresistible scents of autumn and enjoy nourishing meals that bring everyone together around the table.

So dust off that slow cooker, pick your favorite recipe, and let the flavors of fall warm your heart and kitchen all season long.

Slow Cooker Maple Dijon Chicken with Butternut Squash

This comforting fall dish brings together tender chicken thighs, sweet butternut squash, and a luscious maple Dijon sauce that’s both savory and slightly sweet.

It’s a wholesome recipe that fills the home with autumn aromas while slowly cooking to perfection.

Ingredients:

• 6 bone-in, skinless chicken thighs
• 4 cups butternut squash, peeled and cubed
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1/3 cup pure maple syrup
• 3 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 cup low-sodium chicken broth
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Begin by seasoning the chicken thighs with salt and pepper. Set aside.
2. In a medium bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, chicken broth, thyme, and cinnamon until smooth.
3. Place the cubed butternut squash and sliced onions at the bottom of the slow cooker. Sprinkle in the garlic for flavor.
4. Arrange the chicken thighs on top of the vegetables.
5. Pour the maple Dijon mixture evenly over the chicken and squash.
6. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and fork-tender.
7. Before serving, stir gently to coat everything in the sauce. Sprinkle with fresh parsley for a bright finish.

This recipe is a wonderful mix of autumn flavors—sweet maple, earthy squash, and tangy mustard create a harmony that’s both comforting and elegant. Serve it with wild rice or crusty bread to soak up the delicious sauce.

Slow Cooker Harvest Chicken Stew

This hearty fall chicken stew is packed with root vegetables, apples, and herbs, creating a cozy, rustic meal that feels like a warm hug on a crisp evening. It’s nutrient-rich, flavorful, and perfect for feeding a family.

Ingredients:

• 2 pounds boneless, skinless chicken breasts, cut into chunks
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and chopped
• 2 medium potatoes, cubed
• 1 apple, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon flour
• 4 cups chicken broth
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season the chicken chunks with salt and pepper, then toss lightly in flour to coat.
2. Add the chicken, carrots, parsnips, potatoes, apple, and onion to the slow cooker.
3. Stir in garlic and tomato paste, ensuring everything is well mixed.
4. Pour in the chicken broth, then add rosemary, sage, and bay leaves.
5. Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the chicken is tender and the vegetables are soft.
6. Remove bay leaves before serving. Stir well and garnish with fresh parsley.

This harvest stew is a complete fall meal in one pot.

The apples bring a hint of sweetness, while herbs and vegetables make it hearty and earthy.

Enjoy it with warm cornbread or biscuits for a true autumn feast.

Slow Cooker Creamy Pumpkin Chicken

Pumpkin isn’t just for pies—it also makes a rich, creamy base for savory dishes.

This recipe combines chicken, pumpkin purée, and aromatic spices to create a silky fall-inspired slow cooker meal that’s both unique and comforting.

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 1 (15-ounce) can pumpkin purée (not pie filling)
• 1 cup coconut milk (or heavy cream for extra richness)
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 2 cups chicken broth
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. In a skillet, heat olive oil and lightly brown the chicken thighs on each side (about 2–3 minutes). This step adds extra flavor.
2. Transfer the chicken to the slow cooker and add chopped onion, garlic, and ginger.
3. In a bowl, whisk together pumpkin purée, coconut milk, smoked paprika, cumin, nutmeg, cinnamon, and chicken broth until smooth.
4. Pour the mixture over the chicken in the slow cooker.
5. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and infused with pumpkin flavor.
6. Stir the sauce before serving and garnish with fresh cilantro or parsley.

This creamy pumpkin chicken dish is perfect for fall nights. It’s warm, fragrant, and slightly exotic with its blend of spices.

Serve it over rice, couscous, or mashed potatoes for a meal that feels festive and comforting.

Slow Cooker Apple Cider Glazed Chicken

This dish is the ultimate fall comfort meal—juicy chicken simmered in apple cider with herbs and spices, creating a naturally sweet and savory glaze that coats every bite.

Perfect for chilly evenings, it makes your whole kitchen smell like autumn.

Ingredients:

• 6 boneless, skinless chicken thighs
• 2 cups apple cider (not apple juice)
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 2 sprigs fresh rosemary (or 1 teaspoon dried)
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)

Instructions:

1. Place the onion slices and garlic at the bottom of the slow cooker.
2. Season the chicken thighs with salt and pepper and arrange them on top of the onions.
3. In a bowl, whisk together apple cider, apple cider vinegar, honey, Dijon mustard, rosemary, cloves, and cinnamon. Pour over the chicken.
4. Cover and cook on low for 6–7 hours or on high for 3–4 hours.
5. If you prefer a thicker glaze, remove the chicken at the end of cooking, stir in the cornstarch slurry, and let the sauce thicken for 10 minutes before returning the chicken.
6. Serve warm, spooning the cider glaze over the chicken.

The natural sweetness of apple cider paired with honey and warm spices gives this chicken a cozy, festive taste.

It pairs beautifully with roasted sweet potatoes or a simple wild rice pilaf.

Slow Cooker Chicken and Wild Rice with Mushrooms

Nutty wild rice, earthy mushrooms, and tender chicken come together in this rustic dish that’s hearty, satisfying, and perfect for a fall family dinner.

It’s creamy, aromatic, and full of seasonal flavors.

Ingredients:

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 cup uncooked wild rice, rinsed
• 8 ounces cremini or button mushrooms, sliced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup milk or half-and-half
• 3 tablespoons flour
• 2 tablespoons butter
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place chicken, wild rice, mushrooms, carrots, celery, onion, and garlic into the slow cooker.
2. Pour in chicken broth, then add thyme, sage, salt, and pepper. Stir gently.
3. Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the rice is tender and chicken is cooked through.
4. About 20 minutes before serving, remove the chicken, shred it, and return it to the pot.
5. In a saucepan, melt butter and whisk in flour to form a roux. Slowly whisk in the milk until smooth and creamy. Stir this mixture into the slow cooker to create a creamy broth.
6. Mix well, adjust seasoning, and garnish with parsley.

This chicken and wild rice dish is hearty, creamy, and full of earthy autumn flavors.

It’s a complete meal in one bowl, making it ideal for cozy evenings when you want something filling and nourishing.

Slow Cooker Honey Garlic Chicken with Sweet Potatoes

Sweet, sticky, and savory, this honey garlic chicken is paired with tender sweet potatoes for a fall-inspired dinner that feels like comfort food with a healthy twist.

Ingredients:

• 4 boneless, skinless chicken breasts or thighs
• 2 large sweet potatoes, peeled and cubed
• 1/3 cup honey
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1/4 cup ketchup
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Sesame seeds and chopped green onions for garnish

Instructions:

1. Place the cubed sweet potatoes in the bottom of the slow cooker.
2. Season the chicken with salt and pepper and arrange it over the sweet potatoes.
3. In a small bowl, whisk together honey, soy sauce, ketchup, garlic, oregano, paprika, and red pepper flakes.
4. Pour the sauce over the chicken and sweet potatoes.
5. Cover and cook on low for 6 hours or on high for 3–4 hours, until chicken is tender and sweet potatoes are soft.
6. For a thicker sauce, stir in the cornstarch slurry during the last 15 minutes of cooking.
7. Garnish with sesame seeds and green onions before serving.

This honey garlic chicken is a crowd-pleasing favorite with a fall twist thanks to the addition of sweet potatoes.

It’s the perfect balance of sweet and savory, making it a family-friendly dinner you’ll want to make again and again.

Slow Cooker Cranberry Balsamic Chicken

This dish captures the flavors of fall and the holiday season in one pot.

Juicy chicken is slow cooked with tart cranberries, sweet balsamic glaze, and warm herbs, creating a tangy-sweet sauce that’s absolutely irresistible.

Ingredients:

• 4–6 boneless, skinless chicken thighs
• 1 cup fresh or frozen cranberries
• 1/2 cup balsamic vinegar
• 1/3 cup honey or maple syrup
• 1/2 cup chicken broth
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place the onions and garlic in the bottom of the slow cooker.
2. Season chicken with salt and pepper, then arrange on top.
3. In a small bowl, whisk together balsamic vinegar, honey (or maple syrup), chicken broth, thyme, and rosemary.
4. Pour the mixture over the chicken and sprinkle cranberries across the top.
5. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender.
6. Before serving, spoon the cranberry balsamic glaze over the chicken. Garnish with fresh parsley.

This cranberry balsamic chicken is festive, flavorful, and perfectly suited for fall gatherings or cozy family meals.

Serve with roasted Brussels sprouts or mashed potatoes to soak up the delicious sauce.

Slow Cooker Chicken Pot Pie Soup

A fall twist on the classic chicken pot pie, this slow cooker soup has all the creamy comfort of the traditional dish but with the ease of a one-pot recipe. It’s warm, hearty, and perfect with a side of buttery biscuits.

Ingredients:

• 2 pounds boneless, skinless chicken breasts, cubed
• 2 cups carrots, chopped
• 2 cups celery, chopped
• 2 cups potatoes, peeled and cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup frozen peas
• 4 cups chicken broth
• 1 cup milk or half-and-half
• 3 tablespoons flour
• 3 tablespoons butter
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste

Instructions:

1. Add chicken, carrots, celery, potatoes, onion, garlic, chicken broth, thyme, parsley, salt, and pepper to the slow cooker.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken and vegetables are tender.
3. Remove the chicken, shred it, and return to the pot.
4. In a saucepan, melt butter and whisk in flour. Slowly add the milk until smooth and creamy. Stir this mixture into the slow cooker.
5. Add peas and cook for another 15 minutes.
6. Stir well, season to taste, and serve hot with biscuits or bread.

This chicken pot pie soup delivers all the nostalgic flavors of pot pie with the convenience of slow cooking.

It’s creamy, hearty, and guaranteed to warm you up on a crisp fall evening.

Slow Cooker Curry Spiced Chicken with Chickpeas

Infused with warm autumn spices, this dish combines chicken, chickpeas, and a flavorful curry-inspired sauce for a comforting yet slightly exotic fall dinner.

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 cup coconut milk
• 2 tablespoons curry powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper (optional for heat)
• 1 1/2 cups chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Place chicken, chickpeas, onion, garlic, ginger, and diced tomatoes into the slow cooker.
2. In a bowl, whisk together coconut milk, curry powder, paprika, cinnamon, cayenne (if using), chicken broth, salt, and pepper.
3. Pour the mixture over the chicken and stir gently.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
5. Shred the chicken slightly before serving to soak up more flavor.
6. Garnish with fresh cilantro and serve over rice or naan bread.

This curry spiced chicken is aromatic, warming, and a delicious way to enjoy fall spices.

The chickpeas add heartiness, making it a filling, protein-rich dish for weeknight dinners.

Slow Cooker Garlic Herb Chicken with Root Vegetables

This rustic fall recipe brings together juicy chicken, earthy root vegetables, and fragrant herbs.

As the chicken cooks low and slow, it infuses the vegetables with rich flavor, creating a hearty, one-pot meal perfect for a chilly evening.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 carrots, cut into chunks
• 2 parsnips, cut into chunks
• 2 potatoes, cubed
• 1 onion, quartered
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1 cup chicken broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season chicken thighs generously with salt and pepper.
2. Place the carrots, parsnips, potatoes, and onion in the bottom of the slow cooker. Sprinkle the minced garlic over the top.
3. In a small bowl, whisk together olive oil, thyme, rosemary, sage, and chicken broth.
4. Pour the mixture over the vegetables and toss to coat evenly.
5. Arrange the chicken thighs on top of the vegetables.
6. Cover and cook on low for 7–8 hours or high for 4–5 hours, until chicken is golden and tender.
7. Garnish with fresh parsley before serving.

This garlic herb chicken with root vegetables is the definition of fall comfort food. It’s wholesome, earthy, and perfect for a Sunday dinner with family.

Slow Cooker Chicken and Pumpkin Chili

A seasonal twist on classic chili, this recipe uses pumpkin purée for a velvety texture and subtle sweetness that balances the spices perfectly.

Packed with beans, chicken, and fall flavors, it’s a cozy dish for game day or weeknight dinners.

Ingredients:

• 2 pounds ground chicken (or shredded cooked chicken)
• 1 (15-ounce) can pumpkin purée (not pie filling)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cinnamon
• 3 cups chicken broth
• Salt and pepper to taste
• Sour cream, shredded cheese, or cilantro for garnish

Instructions:

1. Add ground chicken (or shredded cooked chicken), pumpkin, beans, tomatoes, onion, and garlic to the slow cooker.
2. Stir in chili powder, cumin, paprika, cinnamon, chicken broth, salt, and pepper.
3. Mix well, cover, and cook on low for 6–7 hours or on high for 3–4 hours.
4. Stir before serving and adjust seasoning if needed.
5. Serve hot with toppings like sour cream, cheese, or fresh cilantro.

This pumpkin chili is hearty, nutritious, and bursting with fall flavor.

The pumpkin adds creaminess while still keeping it light and healthy, making it a great seasonal favorite.

Slow Cooker Chicken with Pears and Sage

For a slightly elegant fall dish, this recipe combines chicken with sweet pears, earthy sage, and a light wine-infused sauce.

The result is a tender, flavorful meal that’s both rustic and refined.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 ripe pears, sliced
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup dry white wine (or chicken broth as substitute)
• 1/2 cup chicken broth
• 2 tablespoons olive oil
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• Fresh thyme or sage for garnish

Instructions:

1. Heat olive oil in a skillet and lightly brown chicken breasts on each side (2–3 minutes).
2. Place pears, onion, and garlic in the bottom of the slow cooker.
3. Lay chicken breasts on top, then season with salt, pepper, sage, and nutmeg.
4. Pour in white wine and chicken broth.
5. Cover and cook on low for 5–6 hours or on high for 2–3 hours, until chicken is tender.
6. Spoon the pear and onion mixture over the chicken when serving, and garnish with fresh thyme or sage.

This chicken with pears and sage is a sophisticated fall dish that’s surprisingly easy to make.

It balances sweet and savory beautifully, making it a perfect recipe for a cozy dinner party.

Slow Cooker Chicken and Sweet Corn Chowder

This creamy, comforting chowder is a fall classic in a bowl.

Sweet corn, tender chicken, and hearty potatoes simmer together in a rich broth, making it the perfect cozy meal on a crisp evening.

Ingredients:

• 2 pounds boneless, skinless chicken breasts or thighs
• 4 cups chicken broth
• 2 cups potatoes, peeled and diced
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cups frozen or fresh corn
• 1 cup milk or half-and-half
• 3 tablespoons flour
• 3 tablespoons butter
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Chopped chives or parsley for garnish

Instructions:

1. Add chicken, broth, potatoes, onion, carrots, celery, corn, thyme, paprika, salt, and pepper to the slow cooker.
2. Cover and cook on low for 7–8 hours or high for 4–5 hours, until chicken and vegetables are tender.
3. Remove chicken, shred it, and return it to the slow cooker.
4. In a saucepan, melt butter and whisk in flour. Slowly add milk to form a creamy base. Stir this into the chowder.
5. Mix well, let cook for another 10 minutes, then serve hot with chives or parsley.

This chicken and corn chowder is thick, creamy, and full of hearty fall flavors. It’s a crowd-pleasing dinner that pairs perfectly with crusty bread.

Slow Cooker Chicken with Apples and Onions

A true fall-inspired dish, this recipe combines savory chicken with sweet apples and caramelized onions.

The natural sweetness of the fruit balances perfectly with herbs and spices for a rustic yet elegant dinner.

Ingredients:

• 4 bone-in chicken thighs or breasts
• 2 apples, sliced (Honeycrisp or Gala work well)
• 2 onions, sliced
• 2 cloves garlic, minced
• 1/2 cup apple cider
• 1/4 cup chicken broth
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place onions, apples, and garlic in the bottom of the slow cooker.
2. Season chicken with salt, pepper, thyme, and cinnamon, then place on top of the apple mixture.
3. In a small bowl, whisk together apple cider, chicken broth, and Dijon mustard. Pour over the chicken.
4. Cover and cook on low for 6–7 hours or on high for 3–4 hours.
5. Serve warm, spooning apples and onions over the chicken.

This chicken with apples and onions is sweet, savory, and aromatic—perfect for autumn dinners.

Pair with roasted vegetables or mashed potatoes for a wholesome meal.

Slow Cooker Chicken Barley Soup

A hearty and nutritious soup, this recipe features chicken, pearl barley, and vegetables simmered together for hours.

The barley gives it a nutty texture and makes it extra filling, perfect for cozy fall nights.

Ingredients:

• 2 pounds boneless, skinless chicken breasts
• 1 cup pearl barley, rinsed
• 3 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place chicken, barley, carrots, celery, onion, garlic, chicken broth, bay leaves, thyme, oregano, salt, and pepper into the slow cooker.
2. Cover and cook on low for 7–8 hours or on high for 4–5 hours, until barley is tender and chicken is cooked through.
3. Remove chicken, shred it, and return to the soup.
4. Stir well, remove bay leaves, and garnish with parsley.

This chicken barley soup is wholesome, filling, and brimming with earthy fall flavors.

It’s the kind of meal that warms you from the inside out and is perfect for meal prep, too.

Slow Cooker Chicken and Butternut Squash Curry

This fall-inspired curry is creamy, fragrant, and perfectly spiced.

The sweetness of butternut squash balances the savory chicken and warm spices, making it a cozy and satisfying dish for chilly nights.

Ingredients:

• 2 pounds boneless, skinless chicken thighs, cut into chunks
• 4 cups butternut squash, cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 (15-ounce) can coconut milk
• 1 (15-ounce) can diced tomatoes
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1 1/2 cups chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Place chicken, butternut squash, onion, garlic, and ginger into the slow cooker.
2. In a bowl, whisk together coconut milk, diced tomatoes, curry powder, turmeric, cumin, cinnamon, chicken broth, salt, and pepper.
3. Pour the mixture over the chicken and squash.
4. Cover and cook on low for 6–7 hours or on high for 3–4 hours.
5. Stir before serving, garnish with cilantro, and serve over rice or naan.

This chicken and butternut squash curry is rich, creamy, and full of fall spice.

It’s a warm, hearty dish that makes your home smell incredible while it cooks.

Slow Cooker Lemon Garlic Chicken with Brussels Sprouts

A light yet hearty fall dish, this recipe pairs juicy chicken with earthy Brussels sprouts and bright lemon garlic flavors.

It’s simple, nourishing, and a great way to enjoy seasonal produce.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 cups Brussels sprouts, halved
• 1 onion, sliced
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 1/4 cup chicken broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place Brussels sprouts, onion, and garlic at the bottom of the slow cooker.
2. Season chicken with salt, pepper, thyme, and red pepper flakes, then place on top.
3. In a small bowl, whisk together lemon juice, lemon zest, olive oil, and chicken broth. Pour over the chicken.
4. Cover and cook on low for 6–7 hours or on high for 3–4 hours.
5. Garnish with parsley before serving.

This lemon garlic chicken is bright, flavorful, and balanced by the hearty Brussels sprouts.

It’s a refreshing fall recipe that feels both healthy and satisfying.

Slow Cooker Chicken and White Bean Stew

Packed with protein and fiber, this stew is rich, hearty, and brimming with fall comfort.

Chicken, white beans, and vegetables simmer together in a savory broth, making it the perfect cold-weather dinner.

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 2 (15-ounce) cans white beans, drained and rinsed
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (15-ounce) can diced tomatoes
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Place chicken, beans, carrots, celery, onion, garlic, broth, tomatoes, rosemary, thyme, bay leaves, salt, and pepper into the slow cooker.
2. Cover and cook on low for 7–8 hours or high for 4–5 hours.
3. Remove chicken, shred it, and return it to the stew.
4. Remove bay leaves, stir well, and garnish with parsley before serving.

This chicken and white bean stew is filling, nutritious, and deeply comforting.

It’s the perfect fall dish to make in big batches and enjoy all week long.

Slow Cooker Chicken and Stuffing Casserole

This classic fall comfort dish combines juicy chicken with herbed stuffing, vegetables, and a savory broth.

It tastes like Thanksgiving in one pot, with minimal effort.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 (10.5-ounce) can cream of chicken soup
• 1 cup sour cream
• 1/2 cup chicken broth
• 1 (6-ounce) box seasoned stuffing mix
• 2 cups frozen mixed vegetables (carrots, peas, corn)
• 1 onion, diced
• 1 teaspoon dried sage
• Salt and pepper to taste

Instructions:

1. Place chicken breasts in the bottom of the slow cooker.
2. In a bowl, whisk together cream of chicken soup, sour cream, broth, sage, salt, and pepper. Pour over chicken.
3. Sprinkle stuffing mix evenly on top, then add vegetables and onion.
4. Cover and cook on low for 6–7 hours or on high for 3–4 hours.
5. Serve warm, spooning stuffing and vegetables over the chicken.

This chicken and stuffing casserole is like a mini holiday feast, perfect for chilly fall nights when you’re craving cozy, nostalgic flavors.

Slow Cooker Tuscan Chicken with Spinach and Sun-Dried Tomatoes

This creamy Tuscan-inspired dish is full of rich flavors from sun-dried tomatoes, garlic, and Parmesan.

It’s indulgent yet simple, making it perfect for a cozy fall dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 (15-ounce) jar sun-dried tomatoes, drained and chopped
• 3 cups fresh spinach
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 cup heavy cream
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions:

1. Place chicken in the slow cooker and season with salt, pepper, and Italian seasoning.
2. Add sun-dried tomatoes, garlic, and onion on top.
3. In a bowl, whisk together cream, broth, and Parmesan. Pour over chicken.
4. Cover and cook on low for 5–6 hours or high for 3–4 hours.
5. About 15 minutes before serving, stir in fresh spinach until wilted.

This Tuscan chicken is creamy, rich, and bursting with flavor. Serve it with pasta, rice, or crusty bread to soak up the sauce.

Slow Cooker BBQ Pulled Chicken Sandwiches

Perfect for casual fall gatherings, this recipe makes tender pulled chicken coated in smoky barbecue sauce.

Pile it high on buns with slaw for a delicious game-day meal.

Ingredients:

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 1/2 cups barbecue sauce (your favorite brand or homemade)
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 onion, sliced
• Salt and pepper to taste
• Burger buns and coleslaw for serving

Instructions:

1. Place onion slices at the bottom of the slow cooker.
2. Season chicken with salt, pepper, and smoked paprika, then arrange on top.
3. In a bowl, whisk together barbecue sauce, apple cider vinegar, brown sugar, and Worcestershire sauce. Pour over the chicken.
4. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
5. Shred the chicken and mix it back into the sauce.
6. Serve on buns topped with coleslaw.

This BBQ pulled chicken is a crowd-pleasing fall recipe, perfect for tailgates, potlucks, or casual family dinners.

Slow Cooker Moroccan Spiced Chicken with Apricots

This fragrant fall dish blends sweet and savory with tender chicken, dried apricots, and warm Moroccan spices.

The slow cooking infuses the chicken with deep, aromatic flavors, creating a comforting and exotic dinner.

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 cup dried apricots, halved
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (14-ounce) can diced tomatoes
• 1 1/2 cups chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Place onion, garlic, chickpeas, and apricots in the bottom of the slow cooker.
2. Season chicken thighs with salt, pepper, cumin, cinnamon, paprika, turmeric, and cayenne. Place on top of the vegetables and fruit.
3. Pour in diced tomatoes and chicken broth, then stir gently.
4. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender and flavors are well blended.
5. Garnish with fresh cilantro or parsley before serving.

This Moroccan spiced chicken is a warm, hearty dish with a touch of sweetness from the apricots. It’s perfect for fall nights when you want something cozy yet a little adventurous