Slow Cooker Chicken And Butternut Squash Stew Recipe

Name: Slow Cooker Chicken And Butternut Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons all-purpose flour; salt and freshly ground black pepper to taste; 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces; 1/4 cup vegetable oil, divided; 1 onion, chopped; 4 cloves garlic, minced; 1 jalapeno pepper, seeds and membranes removed, minced; 1 Thai chile pepper, seeds and membranes removed, minced; 3/4 cup white wine; 1 1/2 cups chicken stock; 1/2 butternut squash, peeled and cut into 1-inch pieces; 5 sprigs fresh thyme; 3 bay leaves; 1/4 cup sour cream; 2 tablespoons chopped fresh parsley, or to taste

Servings: persons

3 tablespoons all-purpose flour
salt and freshly ground black pepper to taste
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/4 cup vegetable oil, divided
1 onion, chopped
4 cloves garlic, minced
1 jalapeno pepper, seeds and membranes removed, minced
1 Thai chile pepper, seeds and membranes removed, minced
3/4 cup white wine
1 1/2 cups chicken stock
1/2 butternut squash, peeled and cut into 1-inch pieces
5 sprigs fresh thyme
3 bay leaves
1/4 cup sour cream
2 tablespoons chopped fresh parsley, or to taste

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.

680

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons all-purpose flour, salt and freshly ground black pepper to taste, 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces, 1/4 cup vegetable oil, divided, and more.

Yes, Slow Cooker Chicken And Butternut Squash Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Chicken And Butternut Squash Stew

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