A cozy and hearty crockpot fall harvest stew with chicken or turkey, sweet potatoes, butternut squash, and warm spices. Perfect for chilly evenings.

2 lbs boneless chicken thighs or turkey chunks

2 cups butternut squash, cubed

2 large sweet potatoes, peeled and cubed

2 carrots, sliced

1 apple, peeled and diced

1 onion, chopped

3 garlic cloves, minced

3 cups chicken broth

1 tsp thyme

1 tsp rosemary

½ tsp cinnamon

Salt & pepper to taste

1 tbsp maple syrup (optional)

1. Add chicken or turkey, squash, sweet potatoes, carrots, apple, onion, and garlic to crockpot.

2. Pour in the chicken broth.

3. Sprinkle in thyme, rosemary, cinnamon, salt, and pepper. Add maple syrup if using.

4. Stir to mix everything together.

5. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until meat is tender and veggies are soft.

6. Shred the chicken if desired and stir well before serving.

7. Serve hot with optional fresh herbs or a drizzle of maple syrup.

For added texture, stir in some cooked wild rice before serving.

Use a mix of chicken thighs and breasts for variety.

Leftovers can be stored in the fridge for 3–4 days or frozen for up to 3 months.

Keywords: fall harvest stew, crockpot stew, chicken sweet potato stew