Crockpot Chicken Butternut Squash Stew Recipe - a perfect hands-off recipe for Fall!

Chicken and Butternut Squash Stew Recipe

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Author Tammy Blankenship


  • 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


  1. In a medium skillet, heat oil over medium heat until it runs quickly in the pan.
  2. Add diced onion.
  3. Saute for 3-5 minutes until onion is soft.
  4. Add garlic.
  5. Saute one more minute.
  6. Place chicken, onion mixture, cumin, coriander, rosemary, and broth in crock pot.
  7. 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.
  8. Place squash into crockpot.
  9. Cook on low for 4-6 hours.
  10. Salt and pepper to taste.
  11. Serve with rolls, Parmesan cheese, and croutons.

Recipe Notes

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.