Autumn Stew

It’s time to bring the flavors of fall into the kitchen with Autumn Stew. A mix of sweet carrots, crisp apples, juicy diced chicken thighs, sweet potatoes, and a touch of habanero makes a warm, thick stew perfect for cool autumn nights.


Ingredients
1
teaspoon
Olive Oil
1 1/2
pounds
chicken thighs
1 1/2
teaspoons
kosher salt
1
teaspoon
ground black pepper
2
cups
diced sweet potatoes
1
cup
diced carrots
1/2
cup
chopped onion
3
large apples, peeled, cored and diced
1/2
teaspoon
minced habanero
2
cups
vegetable stock
*
Crusty bread, for serving
Directions
Heat skillet over medium heat with 1/2 teaspoon olive oil. Season the chicken with salt and pepper. Cook chicken until golden brown on both sides. Transfer to a cutting board and dice.
In a slow cooker toss the remaining olive oil with sweet potato, carrot and onion. Top with diced chicken, apples, and habanero. Pour stock into slow cooker.
Cover and cook on high for 3 hours.
Serve hot with crusty bread.

The base number of servings for this recipe is 3
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