Crockpot Fall Harvest Stew (Print Version)
Tender chicken with fall vegetables like squash, sweet potatoes, and apple in a comforting slow-cooked stew.
# Ingredients:
→ Stew Base
01 -
900 g boneless chicken thighs or turkey breast, cut into chunks
02 -
400 g butternut squash, peeled and cubed
03 -
2 large sweet potatoes, peeled and cut into 2 cm cubes
04 -
2 carrots, sliced
05 -
1 apple, peeled, cored and diced
06 -
1 onion, chopped
07 -
3 garlic cloves, minced
→ Liquid and Seasonings
08 -
710 ml chicken broth
09 -
1 teaspoon dried thyme
10 -
1 teaspoon dried rosemary
11 -
0.5 teaspoon ground cinnamon
12 -
Salt and ground black pepper, to taste
13 -
1 tablespoon maple syrup (optional)
# Instructions:
01 -
Place chicken or turkey, butternut squash, sweet potatoes, carrots, apple, onion, and garlic evenly into the slow cooker.
02 -
Pour chicken broth over the layered ingredients.
03 -
Sprinkle thyme, rosemary, cinnamon, salt, and pepper over the contents. Drizzle with maple syrup if desired.
04 -
Gently stir to distribute seasonings throughout.
05 -
Cover and cook on low setting for 6–7 hours or high setting for 3–4 hours, until the poultry is cooked through and vegetables are tender.
06 -
Shred the chicken or turkey if preferred and mix thoroughly before serving.
07 -
Serve hot. Garnish with fresh herbs or an extra drizzle of maple syrup if desired.
# Notes:
01 -
For even cooking, ensure all vegetables are cut to uniform size. Maple syrup adds a subtle sweetness that can be omitted for a savoury profile.