Slow Cooker Autumn Harvest Chicken & Veggies

When the air turns crisp and the evenings come early, there’s nothing better than walking into your kitchen and smelling dinner already done.

This Slow Cooker Autumn Harvest Chicken & Veggies is one of those effortless meals that feels like a warm hug. It’s savory, subtly sweet, and brimming with gut-nourishing ingredients; think root vegetables, garlic, and herbs simmered low and slow until everything melts together.

Whether you’re in a busy season or just craving something hearty and wholesome, this crockpot dinner brings comfort and function to your table.

Ingredients (Serves 4–6)

• 1 ½ lbs boneless, skinless chicken breasts or thighs

• 2 cups butternut squash, peeled and cubed

• 2 carrots, sliced

• 1 parsnip or sweet potato, cubed

• 1 small red onion, chopped

• 2 cups Brussels sprouts, halved

• 3 garlic cloves, minced

• 1 apple, diced (Honeycrisp or Fuji)

• 1 cup chicken bone broth

• 2 tbsp olive oil or avocado oil

• 1 tbsp apple cider vinegar

• 1 tsp Dijon mustard

• 1 tsp dried thyme

• ½ tsp rosemary

• ½ tsp cinnamon

• Sea salt and pepper, to taste

Instructions

1. Prep the base: Place chicken at the bottom of your crockpot.

2. Add the produce: Layer squash, carrots, parsnip, onion, Brussels sprouts, garlic, and diced apple on top.

3. Mix the sauce: Whisk together bone broth, olive oil, apple cider vinegar, mustard, and spices. Pour over the top.

4. Cook low and slow: Cover and cook on low 6–7 hours or high 3–4 hours, until chicken is tender and vegetables are soft.

5. Shred and serve: Shred the chicken in the crockpot and toss with the veggies before serving.

Garnish with chopped parsley or a drizzle of olive oil.

Serving Suggestions

• Serve it over cauliflower mash or wild rice for a heartier meal. 

  • Cauliflower Mash Recipe Here

• Pair with a side of grain-free stuffing or roasted pomegranate Brussels sprouts for the perfect fall dinner spread.

  • Grain Free Stuffing Recipe Here
  • Roasted Pomegranate Brussels Sprouts Recipe Here

• Store leftovers in the fridge up to 4 days — it tastes even better the next day.

Why It’s Gut-Friendly

This dish hits the ROOT Rx fundamentals — protein, fat, fiber, and phytonutrients — in one bowl.

• Root vegetables provide prebiotic fiber to feed your microbiome.
• Chicken offers clean protein to rebuild and repair tissue.
• Apples and apple-cider vinegar balance blood sugar and stimulate digestive enzymes.
• Brussels sprouts support detox pathways through their sulfur compounds.
• Garlic and herbs calm inflammation and strengthen the immune system.

Everything cooks slowly, which helps preserve nutrients and makes it easy on digestion which is ideal for anyone dealing with bloating, fatigue, or hormone imbalance.

Fall is the season of slowing down, for nature and your body. Root vegetables, warming spices, and slow-cooked meals help balance the body’s natural rhythm by supporting digestion, circulation, and stress resilience.

This kind of meal trains your metabolism to thrive through cooler months while keeping inflammation low, one of the key principles behind ROOT Rx. When you start nourishing your body with the right ingredients and in the right rhythm, everything changes.

In ROOT Rx, I teach you how to rebuild your metabolism, calm inflammation, and support gut health through strategic nutrition, targeted supplementation, and lifestyle shifts that actually last. If you’re ready to heal from the inside out and make every meal work for your body, not against it, join me inside ROOT Rx.

Learn more about ROOT Rx and start healing at the root

Xo,

Dr Sheena