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Crockpot Fall Harvest Stew

Crockpot Fall Harvest Stew: A Cozy Hug in a Bowl

A delightful and nourishing Crockpot Fall Harvest Stew that's perfect for chilly autumn nights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowl
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 900 g Boneless Chicken Thighs or Turkey Breast Consider swapping for pork shoulder or chickpeas/beans.
  • 400 g Butternut Squash Can replace with pumpkin or acorn squash.
  • 2 large Sweet Potatoes Regular potatoes may be used for different texture.
  • 2 Carrots Feel free to add other root vegetables.
  • 1 Apple Sweet variety like Honeycrisp or Fuji recommended.
  • 1 Onion Shallots can be a substitute.
  • 3 cloves Garlic Adjust based on preferred garlic flavor.
  • 710 ml Chicken Broth Swap for vegetable broth if needed.
For the Seasoning
  • 1 tsp Dried Thyme Substitute with fresh thyme for more flavor.
  • 1 tsp Dried Rosemary Gives a woodsy aroma.
  • 0.5 tsp Ground Cinnamon Omit for less spice.
  • to taste Salt and Ground Black Pepper Adjust according to your taste.
Optional Sweet Touch
  • 1 tbsp Maple Syrup Recommended to enhance sweetness.

Equipment

  • Slow Cooker

Method
 

How to Make Crockpot Fall Harvest Stew
  1. Layer Ingredients: Begin by evenly layering the boneless chicken thighs or turkey breast, butternut squash, sweet potatoes, carrots, apple, onion, and garlic in your slow cooker.
  2. Add Broth: Pour the chicken or vegetable broth over the layered ingredients.
  3. Season Generously: Sprinkle the dried thyme, rosemary, cinnamon, salt, and pepper on top of the ingredients.
  4. Stir Gently: With a wooden spoon, gently stir to combine the seasonings with the ingredients.
  5. Cook Slowly: Cover your slow cooker and set it to cook on low for 6–7 hours or on high for 3–4 hours.
  6. Shred and Mix: Once cooked, shred the chicken or turkey and mix everything together.
  7. Serve Warm: Ladle the stew into bowls and serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 800mgPotassium: 900mgFiber: 8gSugar: 10gVitamin A: 12000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Optional: Top with toasted pumpkin seeds for an added crunch.

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