Bountiful Harvest Stew (Crock Pot) Recipe

Recipe by Brenda.
READY IN: 25mins


  • 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
  • 2
    medium garlic cloves, minced
  • 1
    teaspoon herbes de provence
  • salt and pepper, to taste


  • Combine all ingredients in a 4 qt crock pot, stir well.
  • Cover and Cook on low for 5-6 hours or until vegetables are fork tender and chicken pieces are no longer pink.
  • Gently stir halfway through cooking.
  • Serve with fresh, crusty bread.
  • Enjoy!