Crock Pot Harvest Stoup
Cozy up with a bowl of hearty Crock Pot Harvest Stoup, a comforting blend of soup and stew that embodies the best flavors of fall. Packed with nourishing ingredients like tender chicken thighs, sweet potatoes, butternut squash, parsnips, carrots, and kale, this slow-cooked masterpiece delivers a satisfying balance of savory, sweet, and earthy flavors. The warm spices of cinnamon and nutmeg enhance its autumnal essence, while a splash of diced tomatoes and tomato paste adds a luscious tang. Perfect for busy weeknights or weekend meal prep, this easy crockpot recipe comes together with minimal effort, simmering to perfection while you go about your day. Serve it hot, garnished with fresh parsley and paired with crusty bread for the ultimate comfort meal that’s as wholesome as it is delicious. Ideal keywords: slow cooker stoup, hearty fall recipes, healthy comfort food, crockpot chicken recipes, and autumn vegetable stew.
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Recipe Information
Ingredients
- 1 pound Chicken thighs (boneless, skinless)
- 1 tablespoon Olive oil
- 1 large Sweet potato (peeled and diced)
- 3 medium Carrots (peeled and sliced)
- 2 medium Parsnips (peeled and diced)
- 2 cups Butternut squash (peeled and cubed)
- 1 medium Yellow onion (diced)
- 4 cloves Garlic (minced)
- 2 cups Kale (stems removed, leaves chopped)
- 6 cups Chicken broth (low sodium)
- 1 14.5-ounce can Canned diced tomatoes (with juices)
- 2 tablespoons Tomato paste
- 2 Bay leaves
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh parsley (chopped, for garnish)
- 4 pieces Crusty bread or rolls (optional, for serving)
Instructions
Heat olive oil in a skillet over medium heat. Season chicken thighs with a pinch of salt and pepper, then sear for 2–3 minutes per side until lightly browned (they do not need to cook through). Set aside.
In the bottom of a crock pot, layer the diced sweet potato, carrots, parsnips, butternut squash, and onion.
Add minced garlic, kale, chicken broth, diced tomatoes with their juices, and tomato paste. Stir to combine.
Nestle the seared chicken thighs into the vegetables and liquid in the crock pot.
Sprinkle in bay leaves, ground cinnamon, ground nutmeg, salt, and black pepper.
Cover the crock pot with the lid and cook on low heat for 6–7 hours or on high heat for 3–4 hours, until the vegetables are tender and the chicken shreds easily with a fork.
Once cooked, remove the chicken thighs, shred them with two forks, and stir the shredded chicken back into the stoup.
Discard bay leaves. Taste and adjust seasoning with additional salt and pepper as needed.
Ladle the stoup into bowls, garnish with fresh parsley, and serve warm with crusty bread or rolls on the side if desired.
Nutrition Facts
Calories |
2513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 5835 mg | 254% | |
| Total Carbohydrate | 289.8 g | 105% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 62.1 g | ||
| Protein | 168.1 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 878 mg | 68% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 6760 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
