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Autumn Chicken With Harvest Vegetables Recipe

Cozy up to the delicious flavors of fall with this Autumn Chicken with Harvest Vegetables recipe! Imagine: crisp autumn air, vibrant leaves crunching underfoot, and the irresistible aroma of roasted chicken and fresh-from-the-garden vegetables filling your kitchen. This winning (2008 Craze-e Crockpot Cooking Contest!) recipe is incredibly easy to prepare and delivers a heartwarming meal that's perfect for chilly evenings. Tender chicken, seasonal vegetables, and fragrant thyme combine for a dish that will nourish your soul and leave you feeling wonderfully satisfied. Get ready for a taste of autumn you won't forget!

Prep Time 20 mins
Cook Time 380 mins
Calories 101.5 kcal
Protein 19g
Rating 4.7 (9 Reviews)
Autumn Chicken With Harvest Vegetables 99

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Autumn Chicken With Harvest Vegetables

  • 1 butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
  • Parsnip
  • Celery
  • 2 carrots, peeled and cut into 1/2-inch thick slices
  • Leek
  • Cranberries
  • 2 lbs skinless boneless chicken thighs, cut into 1 1/2-inch pieces
  • 4 cups chicken broth
  • 1 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 4 sprigs fresh thyme
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tbsp olive oil
  • 1 large sweet potato (about 12 oz), peeled and cut into 1-inch cubes
  • 1 large onion, chopped
  • fresh parsley, for garnish (optional)

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How to Make Autumn Chicken With Harvest Vegetables

  1. Preheat your slow cooker to low.
  2. In a large bowl, toss the chicken pieces with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.
  3. Place the chicken in the slow cooker.
  4. Add the chopped butternut squash, carrots, sweet potatoes, and onion to the slow cooker.
  5. Sprinkle the thyme sprigs evenly over the chicken and vegetables.
  6. Pour the chicken broth into the slow cooker.
  7. Cover and cook on low for 6 hours, or on high for 3 hours, or until the chicken is cooked through and the vegetables are tender.
  8. Before serving, remove the thyme sprigs. If desired, garnish with fresh parsley or a sprinkle of extra thyme.
  9. Serve hot and enjoy!

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

12g

Fat

2g

Carbs

3g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes American Fall Recipes Slow Cooker

Recipe Tags (Choose a tag and find related recipes!)

Course Preparation Occasion Main Dish Fall Crock Pot Slow Cooker Seasonal Equipment