STREAMING NOW: The Delicious Miss Dahl

Bountiful Harvest Stew (Crock Pot) Recipe

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A hearty, satisfying stew, made with colorful, autumn bounty. I love the bold taste of fall veggies!”

Ingredients Nutrition

  • 1 12 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)
  • 34 cup chicken broth
  • 2 medium garlic cloves, minced
  • 1 teaspoon herbes de provence
  • salt and pepper, to taste


  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!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a