Bountiful Harvest Stew Crock Pot Recipes

BOUNTIFUL HARVEST STEW (CROCK POT) RECIPE

A hearty, satisfying stew, made with colorful, autumn bounty. I love the bold taste of fall veggies!

Provided by Brenda.

Categories Stew

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Bountiful Harvest Stew (Crock Pot) Recipe image

Steps:

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!

Nutrition Facts : Calories 372.4, Fat 11.1, SaturatedFat 3.2, Cholesterol 72.6, Sodium 217, Carbohydrate 42, Fiber 7, Sugar 9.7, Protein 28.2

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

HEALTHIER SLOW COOKER BEEF STEW I

This hearty and delicious stew is perfect for the rainy days of fall. By adding more vegetables and using reduced-sodium beef broth I make this recipe extra healthy for my family. Increasing the amount of garlic also helps ward off any colds!

Provided by MakeItHealthy

Categories Soups, Stews and Chili Recipes Stews Beef

Time 10h50m

Yield 6

Number Of Ingredients 15

Healthier Slow Cooker Beef Stew I image

Steps:

Place beef in slow cooker. Mix together flour, salt, and pepper in a small bowl. Pour over meat and stir to coat. Stir in garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, celery, and butternut squash.
Cover and cook on Low for 10 to 12 hours or on High for 4 to 6 hours. Stir in escarole. Cover and cook until escarole is tender, 15 to 20 minutes.

Nutrition Facts : Calories 468.4 calories, Carbohydrate 39.1 g, Cholesterol 83.5 mg, Fat 21.3 g, Fiber 7.4 g, Protein 30.7 g, SaturatedFat 8.3 g, Sodium 340.8 mg, Sugar 5.8 g

Ingredients

2 pounds beef stew meat, cut into 1 inch cubes
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
4 cloves garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups reduced-sodium beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
¾ pound butternut squash, peeled and cut into small chunks
½ head escarole, washed and torn into bite-sized pieces

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