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Bountiful Harvest Stew (Crock Pot) Recipe

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“A hearty, satisfying stew, made with colorful, autumn bounty. I love the bold taste of fall veggies!”
READY IN:
25mins
SERVES:
6
UNITS:
US

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

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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