Slow Cooker Chicken and Butternut Squash Stew

This creamy chicken and butternut squash stew is budget-friendly and filling.

• Preparation Time: 15 mins
• Cooking Time: 8 hr 15 mins
• Total Time: 8 hr 30 mins
• Calories: 303 Calories

Ingredients

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

Recipe Instructions

Step 1

Season flour with salt and freshly ground black pepper in a container with a lid. Dredge chicken pieces in the flour to coat.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.