Best Autumn Harvest Chicken Stew Recipes

AUTUMN HARVEST STEW

Steps:

• Heat the oil in a soup pot or steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the garlic and bell pepper and continue to sauté until the onion is golden.
• Add all the remaining ingredients except the salt and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 to 20 minutes. Season gently with salt and pepper, then serve in shallow bowls.
• Nutrition Information
• Per serving:
• Calories: 193
• Total fat: 3g
• Protein: 8g
• Fiber: 10g
• Carbohydrate: 40g
• Cholesterol: 0mg
• Sodium: 110mg

BOUNTIFUL HARVEST STEW (CROCK POT) RECIPE

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!

AUTUMN CHICKEN STEW

Steps:

• Peel the pumpkin or squash.
• Remove the seeds and any fibrous bits and then cut into bite-sized pieces.
• In a large bowl, heat the oil and fry the onion for 3-4 minutes.
• Stir in the cinnamon and, if using the ground ginger, stir that in too.
• If you are using fresh, it will be added later.
• Cook for a couple more minutes and then add in the chicken.
• Fry until the chicken is browned slightly on all sides.
• Add the tomatoes and sugar.
• Season to taste with salt and pepper if you like, although I don't feel the dish needs any, and then add the chickpeas and pumpkin.
• Make sure the dish is evenly mixed and then cover and simmer for about 30 minutes or until the pumpkin is tender.
• If you are using fresh ginger, add it in about half way through this process.
• Once the pumpkin is cooked, depending on how runny you like your stew, you may want to thicken it up with a bit of cornstarch and water.
• Just mix the two together and stir in the stew and leave for a couple minutes to thicken.
• Stir in the chopped coriander just before serving.

AUTUMN HARVEST STEW

Steps:

• Dump all veggies, chicken, salt, pepper and olive oil into crockpot and stir. Tie herbs together with string and put in the pot (you can put them in top or bury them in among the veggies). Pour in liquids. Cook on low for 7-8 hours.

AUTUMN CHICKEN STEW

Steps:

• Coat chicken with 1/4 cup Bisquick mix. In 4-quart Dutch oven, heat oil over medium heat. Add chicken; cook 10 to 12 minutes, stirring occasionally, until no longer pink in center.
• Stir in pumpkin, pumpkin pie spice, potatoes, onion, tomatoes and broth. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms.
• Drop dough by 6 spoonfuls onto stew mixture. Cook uncovered 10 minutes. Cover; cook about 10 minutes longer or until vegetables are tender. Sprinkle with parsley or additional pumpkin pie spice.

APPLE CHICKEN STEW

Steps:

• Mix first 4 ingredients. In a 5-qt. slow cooker, layer vegetables; sprinkle with half the salt mixture., Toss chicken with oil and remaining salt mixture. In a large skillet over medium-high heat, brown chicken in batches. Add to slow cooker. Top with bay leaf and apple. Add vinegar and cider., Cook, covered, on high 3 to 3-1/2 hours, until chicken is no longer pink and vegetables are tender. Discard bay leaf. Stir before serving. Sprinkle with parsley.