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As the leaves begin to change and a crispness fills the air, there’s no denying that fall has arrived. It’s the season of comfort, warmth, and hearty meals that nourish both the body and soul. One of the quintessential dishes that embody these cozy elements is the Cozy Crockpot Fall Harvest Chicken Soup. This recipe is a delightful blend of seasonal ingredients, promising a bowlful of warmth that is perfect for chilly evenings.

Crockpot Fall Harvest Chicken Soup

Warm up your autumn evenings with Cozy Crockpot Fall Harvest Chicken Soup. This easy recipe combines lean chicken, seasonal vegetables like butternut squash and sweet potatoes, and aromatic spices, simmering to create a comforting bowl filled with flavors and nutrients. Perfect for busy days, just toss your ingredients into the crockpot and let it do the work. Enjoy a delicious, hearty meal that's as nourishing for the body as it is soothing for the soul.
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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 carrots, sliced

1 cup celery, chopped

1 cup onion, diced

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 a little kick)

Salt and pepper to taste

2 cups fresh kale, chopped (or spinach)

2 tbsp olive oil

1 tbsp balsamic vinegar

Fresh parsley for garnish (optional)

Instructions
 

Prepare the Base: In a large skillet over medium heat, add the olive oil and sauté the onions, garlic, carrots, and celery until softened, about 5-7 minutes. This step enhances the flavors of the vegetables before they go into the crockpot.

    Layer the Ingredients: In your crockpot, place the sautéed vegetable mixture at the bottom. Next, add the diced butternut squash and sweet potatoes on top.

      Add the Chicken and Seasonings: Place the chicken breasts on top of the vegetables. Sprinkle the thyme, rosemary, cinnamon, red pepper flakes (if using), salt, and pepper over the chicken.

        Pour the Broth: Carefully pour the chicken broth over the ingredients in the crockpot. Ensure everything is submerged as much as possible.

          Cook Slow and Steady: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.

            Shred the Chicken: About 30 minutes before serving, remove the chicken breasts, shred them using two forks, and return the shredded chicken to the soup. Stir in the chopped kale and balsamic vinegar, allowing it to wilt in the heat for about 10-15 minutes.

              Taste and Serve: Give the soup a taste and adjust the seasoning with more salt, pepper, or vinegar as desired. Serve hot, garnished with fresh parsley if desired.

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