This cozy slow cooker chicken and butternut squash stew is perfect for chilly days. It’s hearty, packed with tender chicken, sweet squash, and warming spices—yummy!
Once I toss everything in the slow cooker, I love how the house fills with delicious smells. It feels like a warm hug in a bowl! 🌾 I could eat this every week!
Key Ingredients & Substitutions
Butternut Squash: This sweet, nutty squash adds wonderful flavor and creaminess to the stew. If you can’t find it, sweet potatoes or carrots make a nice substitute.
Chicken: I usually go for boneless, skinless chicken thighs for added flavor, but breasts work fine too. You could use shredded rotisserie chicken for a quicker option.
Spices: Ground cumin and smoked paprika give a warm flavor. If you want, you can replace paprika with regular paprika or even chili powder for some heat!
Low-Sodium Chicken Broth: Using low-sodium broth helps control the saltiness of the stew. You can swap it with vegetable broth for a lighter option.
Why Is Proper Vegetable Prep Important?
Chopping veggies consistently helps them cook evenly. When cutting the butternut squash, try to keep the cubes about the same size. This ensures they cook through at the same rate, giving you a perfect tender texture in your stew.
- For the squash, slice it in half lengthwise and scoop out the seeds. Then, cut it into manageable sections to make peeling easier.
- When dicing onions and carrots, remember—keep your fingers tucked in to avoid cuts!
How Do I Achieve Tender Chicken in the Slow Cooker?
To make sure your chicken comes out perfectly tender, it’s crucial to avoid overcooking. Cooking on low is best since it lets the chicken absorb flavors without drying out.
- Don’t lift the lid too often as it releases heat, which can extend cooking times.
- Check for doneness around the recommended times. The chicken should shred easily with a fork when done.
Slow Cooker Chicken & Butternut Squash Stew
Ingredients You’ll Need:
For the Stew:
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
- 2 large carrots, peeled and sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 1/2 lbs boneless, skinless chicken breasts (or thighs)
- 4 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp ground coriander (optional)
- Salt and black pepper, to taste
- 2 tbsp olive oil
For Garnish:
- Fresh parsley or cilantro, chopped
How Much Time Will You Need?
This hearty stew will take around 20 minutes to prep and about 6 to 8 hours in the slow cooker on low. If you’re cooking on high, it will take about 3 to 4 hours. Just set it and forget it—perfect for a cozy meal!
Step-by-Step Instructions:
1. Prepare Your Vegetables:
Start by peeling and cubing the butternut squash into 1-inch pieces. Make sure to scoop out the seeds first! Next, peel and slice the carrots, dice the onion, and mince the garlic. You’re off to a great start!
2. Combine Everything in the Slow Cooker:
In your slow cooker, toss in the butternut squash, sliced carrots, diced onion, and minced garlic. This colorful mix will bring so much flavor to the stew!
3. Add the Chicken:
Place your boneless, skinless chicken breasts (or thighs) right on top of the veggies. This allows the juices from the chicken to flavor the stew!
4. Season the Stew:
Now it’s time for seasoning! Pour in the chicken broth, and sprinkle on the cumin, smoked paprika, thyme, coriander (if using), salt, and pepper. Give it a little drizzle of olive oil over the top.
5. Stir It Up:
Using a wooden spoon, gently stir the mixture around the edges to combine, but be careful not to shred the chicken yet. Cover the slow cooker with the lid.
6. Time to Cook:
Set your slow cooker to low for 6–8 hours or to high for 3–4 hours. Relax as the delicious smells start to fill your kitchen!
7. Shred the Chicken:
Once the cooking time is up, carefully remove the chicken from the slow cooker and shred it using two forks. It should be tender and easy to pull apart. Return the shredded chicken back to the slow cooker.
8. Taste and Adjust:
Give the stew a taste. If it needs a little extra flavor, feel free to add more salt and pepper or any spices of your choice.
9. Serve and Garnish:
Now it’s time to enjoy your stew! Ladle it into bowls and top each serving with fresh parsley or cilantro for a touch of color and flavor.
10. Enjoy:
Serve it hot and savor the warmth and comforting flavors of your homemade chicken and butternut squash stew. Enjoy every bite!
Can I Use Other Types of Squash?
Absolutely! If you can’t find butternut squash, feel free to substitute it with acorn squash or even sweet potatoes. Both will add a lovely sweetness to the stew!
Can I Freeze Leftover Stew?
Yes, you can freeze leftover stew! Simply let it cool completely, then transfer it to airtight containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the fridge and reheat on the stove or microwave.
How Do I Adjust the Thickness of the Stew?
If you prefer a thicker stew, try mashing some of the butternut squash cubes against the side of the slow cooker after cooking. Alternatively, you can remove a bit of broth and whisk in a cornstarch slurry (1 tablespoon corn starch mixed with 2 tablespoons of water). Add it back to the stew and cook on high for an additional 15-30 minutes.
What Can I Serve with This Stew?
This stew pairs wonderfully with crusty bread, over rice, or with a simple side salad. You could also serve it with quinoa for added protein and fiber!
