Slow Cooker Chicken and Butternut Squash Stew Recipe - Allrecipes.com
Slow Cooker Chicken and Butternut Squash Stew Recipe
  • READY IN 8+ hrs

Slow Cooker Chicken and Butternut Squash Stew

Recipe by  

"This creamy chicken stew is inexpensive, filling, and healthy. Serve with couscous or mashed potatoes."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    8 hrs 15 mins
  • READY IN

    8 hrs 30 mins

Directions

  1. Season flour with salt and freshly ground black pepper in a container with a lid. Dredge chicken pieces in the flour to coat.
  2. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook and stir chicken in hot oil until browned completely, 4 to 5 minutes per batch. Put browned chicken pieces in the slow cooker.
  3. Heat remaining 2 tablespoons oil in the skillet over medium heat; cook and stir onion in the hot oil until translucent, about 5 minutes. Add garlic, jalapeno pepper, and Thai chile pepper; continue to cook and stir until the garlic is fragrant, 2 to 3 minutes.
  4. Pour white wine over the onion mixture; cook at a simmer until the liquid reduces, 2 to 3 minutes; transfer to the slow cooker.
  5. Stir chicken stock, butternut squash, thyme, and bay leaves into the chicken mixture in the slow cooker, assuring solids are all submerged in liquid.
  6. Cook on Low for 7 1/2 to 9 1/2 hours. Stir sour cream into the stew and season with salt and pepper; continue cooking another 30 minutes. Stir parsley into the stew.
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Footnotes

  • Cook's Note:
  • Some chiles are hotter than others. I have made this with jalapenos and Thai chiles. My husband loves the Thai chiles, but I found it a little too hot! A good compromise is 1 jalapeno and 1 Thai chili both with seeds and membranes removed. Remember to wear gloves when preparing chile peppers!
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Reviews More Reviews

Sep 28, 2014

I added mushrooms and crushed heirloom tomatoes to add texture and flavor. Served with a side of fresh sopapillas with honey. A perfect fall meal!

 
Sep 20, 2014

I made this recipe exactly as stated without the peppers. I subbed in some a teaspoon of chili beak chili oil and the heat was perfect. My problem with the recipe is the cook time. It is way too long. This was perfect after just 3 hours. With such small pieces of chicken and squash you should not have to cook it for 7+ hours! It ruins the texture of the meat and the squash and turns them into mush. After just 3 hours they were perfect and the flavors were distinctive and delicious. I wish I had gone with my gut and took it off the heat at that time. I rated the recipe as it is written. We did not like it overcooked and mushy. I recommend cooking this for no longer than 3 hours and then it's almost 4 stars for me. It smells great the first few hours of cooking too. I might try it again with the lower cooking time.

 

3 Ratings

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Nutrition

  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 19.7 g
  • 6%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 15.2 g
  • 30%
  • Sodium
  • 287 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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