Bountiful Harvest Stew (Crock Pot) Recipe

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

• Ready In: 25 mins
• Serves: 6

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!