Autumn Chicken With Harvest Vegetables Recipe

Name: Autumn Chicken With Harvest Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butternut squash, cut into 1 inch cubes; 1 parsnip, sliced 1/4-inch thick; 1 celery, sliced thin diagonally; 2 carrots, cut diagonally 1/4-inch thick; 1/2 cup leek, sliced; 1/4 cup cranberries, whole; 4 skinless chicken thighs, visible fat removed; 1/2 cup chicken broth; 1/2 teaspoon salt; 1/2 teaspoon fresh ground pepper; 3 fresh thyme sprigs; 1 tablespoon cornstarch; 1 tablespoon cold water

Servings: persons

1 cup butternut squash, cut into 1 inch cubes
1 parsnip, sliced 1/4-inch thick
1 celery, sliced thin diagonally
2 carrots, cut diagonally 1/4-inch thick
1/2 cup leek, sliced
1/4 cup cranberries, whole
4 skinless chicken thighs, visible fat removed
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3 fresh thyme sprigs
1 tablespoon cornstarch
1 tablespoon cold water

1
Mix together prepared squash, parsnips, celery and carrots. Place into the bowl of a crockpot.
2
Separate the leek slices into rings, and arrange over the vegetable mixture. Sprinkle with cranberries, then place the chicken thighs on top.
3
Mix broth with the salt and pepper, and pour over the contents. Lay the sprigs of thyme on top.
4
Cover and cook on LOW for 6 to 7 hours or until the meat has completely cooked. This will depend largely on the size the of thighs.
5
Remove the chicken from the pot, and set aside. Turn crockpot to HIGH.
6
In a small cup, mix together the cornstarch and cold water. Stir into the vegetables and broth. Return the chicken to the pot.
7
Cook on high for approximately 20 minutes, to thicken the sauce.
8
Serve with fresh bread -- bought from the store of course, because you've already worked hard enough today. :).

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup butternut squash, cut into 1 inch cubes, 1 parsnip, sliced 1/4-inch thick, 1 celery, sliced thin diagonally, 2 carrots, cut diagonally 1/4-inch thick, and more.

Yes, Autumn Chicken With Harvest Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Autumn Chicken With Harvest Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions