Try this hearty Crockpot Chicken and Butternut Squash Stew Recipe. It’s a perfect hands off recipe for Fall.
Alright guys I love fall and am so excited to share this new and unique fall creation with you. I wanted a healthy slow cooker recipe that included squash. So after brainstorming with my sister this well loved recipe was created.
Chicken and Butternut Squash Stew Recipe
- 1 pound chicken breasts
- 1 inch small butternut squash peeled and chopped into 1/2 cubes
- 4 cups chicken broth
- 1-2 tablespoons olive oil
- 1 yellow onion diced
- 3 cloves garlic
- 1/2 teaspoon cumin
- 1/2 teaspoon dry or 2 sprigs fresh rosemary
- pinch of coriander
- teaspoon salt and pepper to taste I go for 1/2 - 1 salt
In a medium skillet, heat oil over medium heat until it runs quickly in the pan.
Add diced onion.
Saute for 3-5 minutes until onion is soft.
Saute one more minute.
Place chicken, onion mixture, cumin, coriander, rosemary, and broth in crock pot.
In microwave, steam butternut in squash cubes in a microwave safe container until tender (about 5 minutes) and break up half of it with a fork. (You want it to be soft enough that it will smash up easily.) *Alternatively, you can use a pot and a steamer basket and steam squash, covered, with a splash of water in the bottom, over medium heat, until tender.
Place squash into crockpot.
Cook on low for 4-6 hours.
Salt and pepper to taste.
Serve with rolls, Parmesan cheese, and croutons.
Dress it up:
For a more robust flavor, roast butternut squash cubes in oven (400 degrees for 20-25 minutes).
Add white beans (you can add at any time).
For a rich soup, add 1/2 cup heavy cream and 1 cup Parmesan cheese right before serving.