Best Autumn Harvest Chicken Recipes

Autumn Chicken With Harvest Vegetables image

Provided by Diana 2

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup butternut squash, cut into 1 inch cubes
1 parsnip, sliced 1/4-inch thick
1 celery, sliced thin diagonally
2 carrots, cut diagonally 1/4-inch thick
1/2 cup leek, sliced
1/4 cup cranberries, whole
4 skinless chicken thighs, visible fat removed
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3 fresh thyme sprigs
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

Mix together prepared squash, parsnips, celery and carrots. Place into the bowl of a crockpot.
Separate the leek slices into rings, and arrange over the vegetable mixture. Sprinkle with cranberries, then place the chicken thighs on top.
Mix broth with the salt and pepper, and pour over the contents. Lay the sprigs of thyme on top.
Cover and cook on LOW for 6 to 7 hours or until the meat has completely cooked. This will depend largely on the size the of thighs.
Remove the chicken from the pot, and set aside. Turn crockpot to HIGH.
In a small cup, mix together the cornstarch and cold water. Stir into the vegetables and broth. Return the chicken to the pot.
Cook on high for approximately 20 minutes, to thicken the sauce.
Serve with fresh bread -- bought from the store of course, because you've already worked hard enough today. :).

Nutrition Facts : Calories 101.5, Fat 1.9, SaturatedFat 0.5, Cholesterol 34, Sodium 452.4, Carbohydrate 11.8, Fiber 2.3, Sugar 3.2, Protein 9.6

Autumn Harvest Chicken image

Provided by anonymous

Time 30m

Yield 5 serving(s)

Number Of Ingredients 5

1 (6 1/4 ounce) box long grain and wild rice blend (fast cook recipe)
5 boneless skinless chicken breast halves
3 tablespoons dried cranberries
3 tablespoons chopped walnuts
1 tablespoon freshly chopped parsley

Steps:

Preheat oven to 450 degrees F. Spray a 9x13-inch baking pan with cooking spray. Prepare rice as directed on the package.
Meanwhile, create a large pocket in each chicken breast by cutting a horizontal slit nearly through to the other side along the thin, long edge of the chicken breast.
Stir cranberries and walnuts into the cooked rice. Open up each chicken breast and place an equal portion of the hot rice into each pocket.
Place chicken in the prepared pan and arrange so pieces don't touch or overlap. Lightly spray tops of chicken breasts with oil and season with salt and pepper.
Bake until chicken is no longer pink in the center, about 18 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 159.9, Fat 4.3, SaturatedFat 0.7, Cholesterol 68.4, Sodium 77.3, Carbohydrate 1.1, Fiber 0.5, Sugar 0.3, Protein 27.9

Autumn Harvest Chicken Stew image

Provided by @MakeItYours

Number Of Ingredients 13

2 acorn squash
1/3 cup friendly fat to cook in (butter, lard, or coconut oil)
2 medium onions, chopped
4 medium carrots, chopped
4 stalks of celery, chopped
2 medium Russet potatoes, chopped (red or yellow potatoes work too! Use 3 or 4 of those since they are smaller)
1 head of garlic, minced (about 8ish cloves or so)
1/4 cup white rice flour (tapioca flour if you are grain free)
2 quarts chicken bone broth
2 cups cooked shredded or chunked chicken
1/4 to 1/2 pound fresh organic baby spinach (depending on how much you want in there)
⅛ to 1/4 tsp cayenne pepper (optional but the heat is really good!)
Sea salt/pepper to taste

Steps:

Put the acorn squashes in the oven WHOLE at 425 degrees for 1 hour. When you take them out, cut them in half and let them cool to touch while you start making the soup.
Sautee the onion, carrot, celery, and potatoes in the butter with a few big pinches of sea salt to bring out their juices and sweeten. Cook on medium/high for about 10 minutes.
While the veggies are cooking puree the roasted squash in your processor or blender with a little of the bone broth to be sure it gets fully pureed.
Add the garlic to the pot and cook for a minute.
Add the flour to the pot and cook for a minute.
Add the squash puree, bone broth, chicken, and spices to the pot and bring to a simmer for about 5 minutes.
Add the spinach to wilt in and then season sea salt/pepper to taste.