Autumn Chicken With Harvest Vegetables

Recipe by Diana 2
READY IN: 6hrs 20mins




  • Mix together prepared squash, parsnips, celery and carrots. Place into the bowl of a crockpot.
  • Separate the leek slices into rings, and arrange over the vegetable mixture. Sprinkle with cranberries, then place the chicken thighs on top.
  • Mix broth with the salt and pepper, and pour over the contents. Lay the sprigs of thyme on top.
  • Cover and cook on LOW for 6 to 7 hours or until the meat has completely cooked. This will depend largely on the size the of thighs.
  • Remove the chicken from the pot, and set aside. Turn crockpot to HIGH.
  • In a small cup, mix together the cornstarch and cold water. Stir into the vegetables and broth. Return the chicken to the pot.
  • Cook on high for approximately 20 minutes, to thicken the sauce.
  • Serve with fresh bread -- bought from the store of course, because you've already worked hard enough today. :).