Autumn Chicken With Harvest Vegetables

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 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

Recipe

• 1 mix together prepared squash, parsnips, celery and carrots. place into the bowl of a crockpot.
• 2 separate the leek slices into rings, and arrange over the vegetable mixture. sprinkle with cranberries, then place the chicken thighs on top.
• 3 mix broth with the salt and pepper, and pour over the contents. lay the sprigs of thyme on top.
• 4 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.
• 5 remove the chicken from the pot, and set aside. turn crockpot to high.
• 6 in a small cup, mix together the cornstarch and cold water. stir into the vegetables and broth. return the chicken to the pot.
• 7 cook on high for approximately 20 minutes, to thicken the sauce.
• 8 serve with fresh bread -- bought from the store of course, because you've already worked hard enough today. :).