Fall always brings to mind cooler weather and the changing colors of the leaves. The days are shorter, the nights are longer, and I start yearning for the warmth and comfort of soups and stews.

I use my crock pot whenever I can. It makes me feel so accomplished to leave the house in the morning knowing dinner is taken care of—and that I won’t have to do the dishes! 😆 Coming home to a house that smells like comfort makes me feel like a crock pot hero.

I also like to think of root vegetables as grounding. In chakra language, they connect with the root, sacral, and solar plexus chakras—a lovely feeling as daylight slowly becomes less of the main character. Butternut squash and pumpkin are two of my go-tos. Yes, I’m a pumpkin spice nut. LOL.

I tend to do things the hard way and cube the squash myself, but some stores may have it pre-cut. It goes into the crock pot uncooked. For a time-saver, you can use canned chicken breast. And if you don’t eat meat, you can leave out the chicken; use vegetable broth for a meat-free version.

Let the crock pot do the work. Come home to a cozy dinner and a kitchen that smells like fall.

What You’ll Need

Makes 6 servings

• 1 tablespoon oil
• 6 boneless, skinless chicken thighs
• 1 cup chopped yellow onion
• 2 tablespoons chopped garlic (about 5 cloves)
• 1/3 cup all-purpose flour
• 4 cups chicken broth
• 4 cups cubed butternut squash
• 1/2 cup uncooked wild rice
• 1 cup half-and-half
• 1/4 cup parsley
• 2 tablespoons tarragon
• 1 tablespoon thyme

Let the Crock Pot Take It from Here

1. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned. Transfer it to the crock pot.
2. Add the onion and garlic to the skillet. Cook, stirring often, for about 4 minutes.
3. Add the flour and chicken broth. Bring to a boil, stirring constantly, until the mixture thickens.
4. Pour the thickened mixture into the crock pot. Add the butternut squash and uncooked wild rice.
5. Cover and cook on LOW for about 3 hours, until the squash and rice are tender. Check that the thickest pieces of chicken reach 165°F (74°C) on a food thermometer.
6. Stir in the half-and-half, parsley, tarragon, and thyme. If using canned chicken, add it now and heat until warmed through.
7. Serve warm and enjoy your crock pot hero moment!