Easy Fall Crockpot Chicken Recipes to Warm Me Up

Why I Love These Recipes

• They’re warm, cozy, and perfect for chilly nights.

• I can prep them in the morning and come home to a ready-to-eat meal.

• They use simple ingredients I usually already have in my pantry.

• They’re packed with fall flavors like pumpkin, sweet potatoes, and savory herbs.

• Cleanup is minimal—just one crockpot!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Slow Cooker Pumpkin Chicken Curry

• 1.5 lbs boneless, skinless chicken thighs (cut into large chunks)

• 1 cup canned pumpkin purée

• 1 small yellow onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp grated fresh ginger

• 1 tbsp curry powder

• 1 tsp ground cumin

• 1 tsp salt

• 1/2 tsp ground cinnamon

• 1/4 tsp cayenne (optional for heat)

• 1 (14 oz) can full-fat coconut milk

• 1 tbsp olive oil

• Fresh cilantro, for garnish

• Cooked rice, for serving

Honey Garlic Chicken with Carrots & Potatoes

• 1.5 lbs boneless, skinless chicken thighs

• 3–4 baby or medium carrots, peeled but whole

• 3–4 sweet potatoes, chopped

• 6–7 green beans

• 1/3 cup honey

• 1/4 cup low-sodium soy sauce

• 3 cloves garlic, minced

• 2 tbsp ketchup

• 1 tbsp olive oil

• 1/2 tsp dried thyme (or rosemary)

• 1/4 tsp black pepper

• 1/2 tsp salt

Directions

For Slow Cooker Pumpkin Chicken Curry:

1. I start by heating the olive oil in a skillet over medium heat. Then I sauté the onion for 3–4 minutes until it softens. I add the garlic and ginger next and cook for 1 more minute.

2. I transfer that fragrant onion mixture to the crockpot.

3. I add the chicken, pumpkin purée, curry powder, cumin, cinnamon, salt, and cayenne to the slow cooker.

4. I pour in the coconut milk and give it a good stir to coat everything.

5. I cover and cook it on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and the sauce is rich and flavorful.

6. Before serving, I give it one last stir and adjust salt to taste. I love garnishing it with fresh cilantro and serving it over warm rice.

For Honey Garlic Chicken with Carrots & Potatoes:

1. I place the carrots and chopped sweet potatoes at the bottom of the crockpot.

2. Next, I layer the chicken thighs on top.

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

4. I pour the mixture evenly over the chicken and veggies.

5. I cover and cook on low for 6–7 hours or high for 3–4 hours, until everything is tender and coated in that delicious sauce.

Servings and Timing

Each recipe serves about 4–6 people.

Cook Time:

• On Low: 6–7 hours

• On High: 3–4 hours
  Prep Time: 10–15 minutes

Variations

• I sometimes swap chicken thighs for chicken breasts if I want a leaner option.

• For the curry, I’ve added diced butternut squash or chickpeas for extra texture and heartiness.

• In the honey garlic dish, I like to use baby potatoes or add parsnips for a different fall twist.

• If I’m craving more spice, I’ll add a little crushed red pepper to the honey garlic sauce or more cayenne to the curry.

Storage/Reheating

These dishes store really well and taste even better the next day.

• I store leftovers in airtight containers in the fridge for up to 4 days.

• To reheat, I warm them in the microwave or on the stove over low heat until hot.

• They can also be frozen for up to 2 months. I thaw overnight in the fridge and reheat as usual.

FAQs

How can I make the pumpkin curry spicier?

I add extra cayenne or a dash of chili powder to kick up the heat.

Can I use frozen chicken in the crockpot?

I always recommend thawing chicken first for even cooking and safety. It also helps the flavors soak in better.

What’s the best way to thicken the curry sauce?

If it’s too thin, I stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) in the last 30 minutes of cooking.

Can I cook these recipes on high instead of low?

Yes, when I’m short on time, I cook on high for 3–4 hours, but I prefer low for more tender, flavorful results.

What can I serve with these meals?

I usually serve the curry with rice or naan bread. The honey garlic chicken goes great with a simple side salad or steamed greens.

Conclusion

These easy fall crockpot chicken recipes are exactly what I need when I want hearty, flavorful dinners without the fuss. They’re rich in fall ingredients, full of cozy spices, and perfect for busy days. Whether I’m curling up with a bowl of pumpkin curry or digging into sweet and savory honey garlic chicken, I know I’m getting a meal that satisfies from the inside out—and keeps my kitchen smelling amazing all day long.

Easy Fall Crockpot Chicken Recipes to Warm Me Up

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• Author: Mia
• Total Time: ~6 hours 10 minutes
• Yield: 4 servings
• Diet: Gluten Free

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Description

Cozy up this season with these comforting crockpot chicken dinners made just for fall! From pumpkin curry to honey garlic chicken, these slow cooker meals are easy to prep and perfect for chilly nights.

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Ingredients

1.5 lbs boneless, skinless chicken thighs (cut into large chunks)

1 cup canned pumpkin purée

1 small yellow onion, finely chopped

2 cloves garlic, minced

1 tbsp grated fresh ginger

1 tbsp curry powder

1 tsp ground cumin

1 tsp salt

1/2 tsp ground cinnamon

1/4 tsp cayenne pepper (optional)

1 (14 oz) can full-fat coconut milk

1 tbsp olive oil

Fresh cilantro, for garnish

Cooked rice, for serving

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Instructions

Heat olive oil in a skillet over medium heat. Sauté the onion for 3–4 minutes until soft.

Add garlic and ginger, cooking for 1 more minute until fragrant.

Transfer the onion mixture to the slow cooker.

Add chicken, pumpkin purée, curry powder, cumin, cinnamon, salt, and cayenne (if using).

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

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender.

Stir again, adjust seasoning if needed, and serve hot over rice.

Garnish with fresh cilantro before serving.

Notes

You can substitute chicken breasts for thighs, but thighs stay juicier during long cooking.

Add a pinch of nutmeg for even more fall flavor.

Make it spicier by increasing the cayenne or adding chili flakes.

Store leftovers in the fridge for up to 3 days — it tastes even better the next day!

• Prep Time: 10 minutes
• Cook Time: 6 hours (low) or 3 hours (high)
• Category: Dinner, Crockpot
• Method: Slow Cooker
• Cuisine: Indian-inspired, Fall