Crockpot Fall Harvest Stew

This slow cooked fall harvest stew fills the kitchen with cozy autumn aromas and brings together roasted sweetness and savory chicken in every spoonful. With one crockpot and a handful of fresh seasonal produce you get a satisfying meal that practically cooks itself.

This recipe became a staple in my house the first year my youngest loved helping dice the apples and butternut squash together. The colors and smells always signal the start of sweater season for us.

Ingredients

• Boneless chicken thighs or turkey chunks: You want dark meat because it stays juicy and tender in the slow cooker Choose pieces with a little fat for more flavor
• Butternut squash cubed: This brings buttery sweetness Choose squash with a firm feel and matte finish
• Sweet potatoes peeled and cubed: They add extra creamy texture and earthiness Look for deep orange flesh for best flavor
• Carrots sliced: Carrots give a subtle sweetness and boost nutrition Thicker carrots hold up best
• Apple peeled and diced: A fresh apple brings bright taste and balance to all the root veggies Choose a sweet crisp kind like Honeycrisp or Gala
• Onion chopped: A yellow onion works just right to form the flavor base Choose onions with dry papery skins and no green shoots
• Garlic cloves minced: Fresh garlic gives the stew depth and natural savory richness
• Chicken broth: Go for a low sodium version if you like to control seasoning Look for clear broth with a rich golden color
• Thyme: Dried thyme provides warm herbal notes Rub between your fingers to release the flavor
• Rosemary: Dried rosemary brings woodsy flavor and pairs so well with poultry Crush the leaves a bit before adding
• Cinnamon: Just a hint adds warmth and depth Use true cinnamon for a more delicate sweet note
• Salt and pepper for seasoning: Add to taste start light and let the flavors meld during cooking
• Maple syrup optional: A drizzle brings a touch of autumnal sweetness Be sure to use pure maple syrup not pancake syrup

Instructions

Prepare the Vegetables:

Peel and cube the butternut squash and sweet potatoes Dice the apple Chop onion and slice carrots Mince the garlic Take your time so the cubes are close in size for even cooking

Layer the Ingredients:

Add the chicken or turkey pieces to the bottom of the slow cooker Lay the squash sweet potatoes carrots apple onion and garlic over the meat No need to stir yet

Add Broth and Seasonings:

Pour the chicken broth carefully over everything Sprinkle on the thyme rosemary cinnamon salt and pepper Drizzle maple syrup if you are using

Mix Gently:

With a wooden spoon gently stir and move things around to blend the flavors a little bit Make sure the meat is nestled among the vegetables for even cooking

Set and Cook:

Place the lid tightly on the slow cooker Set to LOW for six to seven hours or HIGH for three to four hours Let it go undisturbed so the flavors really develop

Shred the Chicken:

When everything is soft and the chicken is tender shred the meat directly in the pot with two forks This lets all the juices soak in Stir everything together

Serve and Enjoy:

Ladle the stew into bowls while hot Add fresh herbs or another maple drizzle if you are feeling fancy

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Leftovers make a wonderful lunch and freeze beautifully Maple syrup is my favorite finishing touch here It is not just for breakfast and that hint of woodsy sweetness ties all the root veggies together. One cozy Sunday we shared this stew after a cold orchard walk and my family still requests it for any fall gathering.

Storage Tips

Let your stew cool before putting it in airtight containers Store it in the fridge for up to four days The flavors deepen and get even better on day two. For longer storage freeze in single servings so you can reheat quickly on a chilly night

Ingredient Substitutions

You can swap out butternut squash for pumpkin or acorn squash easily If you prefer another protein try chunks of pork shoulder or even white beans for a vegetarian option For extra green toss in a few handfuls of spinach at the end of cooking

Serving Suggestions

Serve your stew piping hot with a thick slice of rustic bread or over a bed of quinoa If you want to get festive top with toasted pumpkin seeds or a small scoop of cranberry sauce for color and zing

Cultural Context

This is a celebration of the autumn harvest and the tradition of filling family tables with hearty slow cooked fare Root vegetables and apples have always found their way into fall stews thanks to their abundance and ability to soften and sweeten as they cook together

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You will reach for this recipe every autumn and maybe add your own touches year after year. My best batches have always started with local produce straight from the market and ended with family asking for just one more bowl.

Frequently Asked Questions

→ Can I use turkey instead of chicken?

Yes, turkey chunks work just as well as chicken thighs for this slow-cooked dish.

→ Can I make this vegetarian?

Swap the chicken or turkey for chickpeas or beans, and use vegetable broth for a vegetarian version.

→ Does the apple make it too sweet?

The apple adds a subtle sweetness that balances the savory herbs and vegetables without overpowering the dish.

→ Can I prepare this ahead of time?

Absolutely. This stew reheats well, and flavors deepen if made a day in advance and stored in the fridge.

→ Are there other vegetables I can add?

You can include parsnips, turnips, or celery for extra flavor and texture in the stew.

→ How do I serve this stew?

Enjoy hot, garnished with fresh herbs or a drizzle of maple syrup for extra autumn flavor.