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Crockpot Pumpkin Beer Braised Chicken – with buttery onions and creamy homemade mashed potatoes too! You guys – this is a GOOD recipe! Slow-cooked chicken with fresh herbs and buttery onions. All braised in pumpkin beer and apple cider for even more flavor and the yummiest gravy! If there’s one comforting fall and winter meal you must make, it’s this chicken pot roast. Serve with creamy mashed potatoes that are cooked right along with the chicken! This is a one-pot chicken and potato dinner that’s comforting, flavorful, and so delicious. It’s a quintessential family dinner for a cold night in. Time to cozy up!
I’ve been holding onto this recipe for too long. It’s so special and delicious. I’ve been waiting until our fall days really settled in before sharing this!
And after spending time in Chicago this past weekend, where the changing leaves and mild temperatures made for ideal fall weather, I now know it’s time!
Everyone is ready to enter cozy fall and holiday mode, and I’m right there with you all! In fact, I feel like I’m three steps ahead, which is honestly great! The fall and holiday season is always the busiest, so I’m really trying to get us all prepped and ready to go with easy dinners and great recipes for entertaining!
This brings me to today’s recipe: pot roast chicken made easily in the crockpot! I adore this recipe, and when I get home from traveling this week, I’m definitely making it for my family!
If you love a traditional pot roast, this is very similar. I swapped the beef roast for chicken breasts and thighs and braised them slowly in my favorite seasonal pumpkin beer and cider.
The flavor and tenderness are perfect! While I adore a classic pot roast, the chicken feels a little lighter and simpler for weeknight dinners!
Ok, here are the details
Ingredients
- boneless chicken breasts or thighs, or use a mix, I use skinless chicken
- flour
- chili powder
- garlic
- fresh thyme and sage
- salted butter
- sweet yellow onions
- your favorite beer, I love pumpkin beer (you can also replace the beer with broth or additional apple cider)
- apple cider (or use broth)
- potatoes, I like Yukon Gold
- cream cheese
- garlic powder
Tools
- Crockpot
- Braiser
Step 1: season the chicken
Working in the bowl of your crockpot, season the chicken well with salt and pepper. Then, rub the chicken pieces all over with flour, chili powder, garlic, fresh thyme, and fresh sage.
The flour will slowly thicken the gravy, so don’t skip it. If needed, feel free to use gluten-free flour.
Step 2: the onions
Now that you’ve taken care of the chicken, start the onions. The key is to slice them thinly. I prefer to use a lot of onions, but you do what you and your family will enjoy most!
Arrange the onions around and underneath the chicken. Then add pats of salted butter.
Step 3: add the potatoes and start cooking
Pour over the beer and apple cider, or feel free to use your favorite broth if you prefer not to cook with beer.
Arrange the potatoes over the chicken. Leave them whole; no chopping required.
Cover and slow cook until it’s dinner time!!
Step 3: broil the chicken
When ready, I transfer everything but the potatoes to a roasting pan. Then, finish cooking the chicken at a high temperature in the oven for 15 minutes.
During this time, the onions should darken a bit in color.
Step 4: the potatoes
While you finish the chicken in the oven, mash the potatoes with cream cheese, butter, garlic powder, salt, and pepper!
They are going to be so creamy, buttery and scrumptious!
Step 5: serve and enjoy
Finally, serve the chicken, which should be tender and falling apart into the gravy and onions in the pot.
Serve the mashed potatoes on the side or underneath the chicken and gravy.
It’s the perfect family dinner, so hands off, too.
Of course, I served this with beer bread and a big salad! Great for Sunday nights all fall and winter long.
This pot roast isn’t too difficult, and the potatoes really make the recipe perfect. I’m so excited for you all to make this soon!!
Looking for other simple dinners? Here are my favorites:
Crockpot Thai Short Ribs with Coconut Rice
Baked Chipotle Cheddar Sweet Potato Chowder
One Skillet Creamy Sun-Dried Tomato Chicken and Orzo
Herby Buttered Balsamic Mushroom Ravioli
Smothered Chicken in Mushroom Wine Pan Sauce
Lastly, if you make this Crockpot Pumpkin Beer Braised Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Pumpkin Beer Braised Chicken
Servings: 6
Calories Per Serving: 598 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 pounds boneless, skin on or off chicken breasts or thighs
- salt and black pepper
- 3 tablespoons flour
- 1 teaspoon chili powder
- 6 cloves garlic, chopped
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 6 tablespoons salted butter
- 3-4 yellow onions, thinly sliced
- 2 cups apple cider (not apple cider vinegar)
- 1 pumpkin beer (or use additional cider/broth)
Mashed Potatoes
- 1 pound small/medium potatoes
- 6 ounces cream cheese at room temperature
- 6 tablespoons salted butter at room temperature
- 1 teaspoon garlic powder
Instructions
Crockpot
- 1. In the bowl of your crockpot, rub the chicken with flour, chili powder, garlic, thyme, and sage—season with salt and pepper. Arrange the onions under and around the chicken. Add pats of butter. Pour over the apple cider and beer. 2. Arrange the potatoes around the chicken. Cover and cook on low for 3-4 hours or on high for 2-3 hours.3. If desired, preheat the oven to 475°. Remove the potatoes and set aside. Transfer the chicken, the onions, and the broth to a roasted pan or brasier. Roast for 15 minutes to caramelize the top of the chicken.4. Drop the potatoes back in the crockpot or a large bowl. Add the cream cheese, butter, and garlic powder. Mash well, I leave the skin on—season with salt and pepper. 5. Serve the chicken topped with gravy, onions, and fresh thyme. Serve the potatoes on the side with bread! Enjoy!
This post was originally published on October 9, 2024
Cooking time not sufficient! Potatoes and onions still very crunchy after 4 hours on high. Will simply cook longer in the oven and boil potatoes. Added pumpkin puree. Sauce is delicious, not watery. Will be delicious!
Hey Robin,
Thanks for trying this recipe and sharing your feedback, very sorry about the cook time!
Like other reviews on here this is just not a winner, comes out super watery. Not worth the cook time or pans
Hi Taylor,
Thanks for trying this dish and sharing your feedback, very sorry to hear it was not enjoyed!
It was food. In a time when SNAP benefits are in question that’s saying something. But DO NOT waste your time on this. First, a crock pot should mean walk away with minimal clean up. I have no idea how a slow cooker helped. Cut my med potatoes into 1/8 on the bottom on high for 3 hours. Still hard as rocks. I added a can of pumpkin, tripled the spices. But way too much liquid. Had to dump 3/4 of it. Then move and dirty a braised? Has to add more spice. Then had to move potatoes to a different bowl to microwave for 30, still too hard to make a mash and the chicken had zero flavor. So I ended up with enough cleaning of dishes as if it were a holiday with hard potatoes and flavorless chicken. Think this could be better if u boil the potatoes for 20 on the stove but then why all the fuss. Skip this.
So warm and comforting. I used boneless thighs and after 3.5 hours all was cooked well just watery. I poured off half the liquid and boiled down while roasting the chicken with remainder. End result was perfection. Served to friends who all raved and assumed this was a complicated dish. Perfect for entertaining on a chilly fall evening with friends. Thank you for the warm dinner hug! Oh….served with warm beer bread with thyme honey butter…another gem!
Hey Kristen,
Thanks for testing this recipe out, I’m thrilled it was a success for you. Happy November!🍂🍁
My husband & I loved this recipe. I have been on a mission to make a savory pumpkin dish every week since September. This was my husband’s favorite. I did add a can of pumpkin purée & cooked on high for 4.5 hours & ended cooking in the oven per your instruction’s. I used Yukon gold baby potatoes & they were cooked perfectly. I also used Atomic Pumpkin beer & spiced fresh pressed spiced apple cider. We loved the flavor & all the onions (don’t skip on the onions) & the mashed potatoes were a perfect pairing. Thank you for the delicious recipes.
Hey Monica,
Happy Monday! I’m so glad to hear you enjoyed this recipe. Thanks a lot for making it and your comment!
I made this recipe this past week. It turned well. I cooked it in my crockpot on high 4hrs. then on low to hold it. I took your advice to place everything in a pan and in the oven to caramelize while mashing the potatoes in the crockpot. It thickened and browned nicely. I have never made mashed potatoes using cream cheese before, but I will tell you it won’t be the last. They were so creamy and delicious. This is definitely a recipe that will be repeated many times. Thank you.
Hey Paula,
Really appreciate you making this recipe and reporting back. Thrilled it turned out well!
Would it work with less butter as we try to reduce fat content for health reasons
Hi Fiona,
Yes, that would be just fine for you to do. I hope you love this dish, please let me know if you give it a try!
Made this in an instant pot, omitted the flour, used 1 cup of apple cider instead of 2, and cooked for 18 minutes. Cooked potatoes separately on stove. Turned out sooooo good. Broth was not very thick but we didn’t mind. Would definitely make it again!
Hey Abbie,
Love to hear this! Thanks so much for trying this recipe and your comment! Enjoy your day!
Cooked on high for 2 hours and it was severely undercooked. Even after roasting for 20 minutes, the onions were basically raw. Potatoes, cut in half, were also basically raw. “Gravy” was watery, and overall it was not very flavorful. Sad to have wasted a pumpkin beer on this 🙁
Hi Cassie,
Very sorry to hear this. Thanks for trying the recipe and sharing your feedback.
Could I use bone in chicken?
Hey Edie,
Totally, that will also work nicely for you! Please let me know if you give this recipe a try, I hope you love it!
Hi excited to try this – would it work in the insta pot. Thank you –
Jane
Thanks so much, Jayne!
I haven’t tested this, but I would cook on high pressure for 15 minutes. I hope you love this recipe!
LOVE this recipe and look forward to making it again! The pumpkin beer was subtle and perfect taste for the recipe. Lots of character and beautiful fall flavors. My potatoes didn’t cook enough on the high setting for 3 hrs and I ended up steaming them with chicken broth. They turned out AMAZING, but next time I think I’ll chop them if not cooking longer. The oven definitely gave it the finishing touch the chicken and onions needed. Beautiful recipe. Thanks!!!!
Hi Cait,
Amazing! Thank you so much for making this recipe, I’m so glad it was enjoyed!
Have the best fall weekend!
How would you do this as a stove top version?
Hi Corrianne,
So sorry, I did not test this recipe on the stove top, so I do not have those exact instructions. Please let me know if I can help in any other way!
Loved it! I upped the fresh herbs a bit, skipped the flour but added pumpkin purée like another commenter suggested. I actually chopped up 3lbs of potatoes and my family could have eaten more – they were delicious! Definitely making this again soon. It was very easy to put together.
Hey Miranda,
Happy Monday! I appreciate you trying this recipe and your feedback, love to hear it turned out well!