Bountiful Harvest Stew (Crock Pot) Recipe |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A hearty, satisfying stew, made with colorful, autumn bounty. I love the bold taste of fall veggies! Ingredients:
1 1/2 lbs chicken breast halves, cut into bite sized pieces (about 3 boneless, skinless breast halves) |
2 lbs butternut squash, peeled, seeds removed, and diced into large bite sized pieces |
2 leeks, white part only, sliced into thin rings, and soaked in water to remove sand |
2 celery ribs, sliced into 1/8 inch pieces |
4 small parsnips, peeled and sliced into 1/4 inch coins |
3 large carrots, peeled and cut into 1/4 inch coins |
2 medium potatoes, peeled and cut into 8 pieces each |
1 small apple, peeled, cored, and diced (any variety suitable for baking or cooking can be used. i used honeycrisp) |
3/4 cup chicken broth |
2 medium garlic cloves, minced |
1 teaspoon herbes de provence |
salt and pepper, to taste |
Directions:
1. Combine all ingredients in a 4 qt crock pot, stir well.
2. Cover and Cook on low for 5-6 hours or until vegetables are fork tender and chicken pieces are no longer pink.
3. Gently stir halfway through cooking.
4. Serve with fresh, crusty bread.
5. Enjoy!
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