Bountiful Harvest Stew (Crock Pot) Recipe - cooking recipe

Ingredients

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

Preparation

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