Bountiful Harvest Stew (Crock Pot) Recipe

• 1 1/2 lbs chicken breast halves, cut into bite sized pieces (about 3 boneless, skinless breast halves)
• 2 lbs butternut squash, peeled, seeds removed, and diced into large bite sized pieces
• 2 leeks, white part only, sliced into thin rings, and soaked in water to remove sand
• 2 celery ribs, sliced into 1/8 inch pieces
• 4 small parsnips, peeled and sliced into 1/4 inch coins
• 3 large carrots, peeled and cut into 1/4 inch coins
• 2 medium potatoes, peeled and cut into 8 pieces each
• 1 small apple, peeled, cored, and diced (any variety suitable for baking or cooking can be used. I used Honeycrisp)
• 3/4 cup chicken broth
• 2 medium garlic cloves, minced
• 1 teaspoon herbes de provence
• salt and pepper, to taste

1. Combine all ingredients in a 4 qt crock pot, stir well.
2. Cover and Cook on low for 5-6 hours or until vegetables are fork tender and chicken pieces are no longer pink.
3. Gently stir halfway through cooking.
4. Serve with fresh, crusty bread.
5. Enjoy!

chicken, butternut squash, leeks, celery, parsnips, carrots, potatoes, apple, chicken broth, garlic, salt

Taken from www.food.com/recipe/bountiful-harvest-stew-crock-pot-recipe-330889 (may not work)