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To create the perfect base for your Cozy Crockpot Fall Harvest Chicken Soup, start by preparing your vegetables. Begin by finely chopping one medium onion, two carrots, and two celery stalks. These aromatic vegetables form the aromatic foundation of your soup, imparting deep flavors as they cook. Next, peel and cube two medium potatoes and chop one cup of butternut squash into bite-sized pieces. The sweetness of the butternut squash combined with the heartiness of the potatoes will create a delightful contrast in texture and flavor.

Crockpot Fall Harvest Chicken Soup

Warm up this autumn with a comforting bowl of Cozy Crockpot Fall Harvest Chicken Soup. Perfect for chilly days, this recipe combines tender chicken, seasonal vegetables like butternut squash and sweet potatoes, and aromatic herbs for a nourishing dish that celebrates fall's bounty. With minimal prep and the convenience of a slow cooker, it's an easy way to enjoy a hearty meal that brings family together. Cozy flavor and healthy ingredients make this soup a seasonal favorite!
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Ingredients
  

1 lb boneless, skinless chicken breasts

4 cups chicken broth

2 cups diced butternut squash

1 cup diced sweet potatoes

1 cup sliced carrots

1 cup chopped celery

1 cup diced onion

3 cloves garlic, minced

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp ground cinnamon

1/4 tsp red pepper flakes (optional for added heat)

Salt and pepper to taste

2 cups fresh kale, chopped (or alternatively spinach)

2 tbsp olive oil

1 tbsp balsamic vinegar

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Prepare the Base: In a large skillet over medium heat, warm the olive oil. Add the diced onions, minced garlic, sliced carrots, and chopped celery. Sauté the mixture for approximately 5-7 minutes, or until the vegetables are softened and fragrant. This step is essential for extracting and intensifying the flavors of the vegetables before they’re transferred to the crockpot.

    Layer the Ingredients: Transfer the sautéed vegetable mixture to the bottom of the crockpot. Follow by adding the diced butternut squash and sweet potatoes, creating a vibrant layer of root vegetables.

      Add the Chicken and Seasonings: Nestle the boneless chicken breasts atop the vegetables. Evenly sprinkle the dried thyme, rosemary, ground cinnamon, red pepper flakes (if you prefer a bit of spice), and a generous pinch of salt and pepper over the chicken.

        Pour the Broth: Carefully pour the chicken broth over all the layered ingredients in the crockpot. Ensure that the liquid covers the contents as much as possible for even cooking.

          Cook Slow and Steady: Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be fully cooked and the vegetables tender when finished.

            Shred the Chicken: About 30 minutes before you’re ready to serve, remove the cooked chicken breasts from the crockpot. Using two forks, shred the chicken into bite-sized pieces and return it to the soup. Stir in the chopped kale and balsamic vinegar, allowing the greens to wilt for about 10-15 minutes in the residual heat.

              Taste and Serve: Finally, taste the soup and adjust the seasoning with additional salt, pepper, or balsamic vinegar if desired for more depth of flavor. Serve hot, garnished with a sprinkle of fresh parsley for a bright touch.

                Prep Time, Total Time, Servings: 20 mins | 8 hours | 6-8 servings

                  Presentation Tips: Ladle the soup into individual bowls and top with a touch of parsley. Consider adding a slice of crusty bread on the side for a complete fall-inspired meal.