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
- Preheat your slow cooker to low.
- In a large bowl, toss the chicken pieces with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon black pepper.
- Place the chicken in the slow cooker.
- Add the chopped butternut squash, carrots, sweet potatoes, and onion to the slow cooker.
- Sprinkle the thyme sprigs evenly over the chicken and vegetables.
- Pour the chicken broth into the slow cooker.
- 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.
- Before serving, remove the thyme sprigs. If desired, garnish with fresh parsley or a sprinkle of extra thyme.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
12g
Fat
2g
Carbs
3g
