This Slow Cooker Chicken & Butternut Squash Stew is warm and cozy! Chicken, tender butternut squash, and savory spices come together in a delicious hug of flavor.
Using the slow cooker makes this dish super easy. Just toss everything in, go about your day, and come back to a hearty meal. It’s like magic, but tastier! 🍲✨
Key Ingredients & Substitutions
Butternut Squash: This sweet and nutty squash adds great flavor! If you can’t find it, pumpkin or sweet potatoes can work as substitutes. Just make sure to cut them into even cubes for even cooking.
Chicken: I usually go for boneless, skinless chicken breasts for this recipe, as they’re lean and cook well. Chicken thighs are great too, adding more richness and flavor. If you’re vegetarian, consider chickpeas or lentils for protein!
Broth: Low-sodium chicken broth keeps it healthier, but you can replace it with vegetable broth if you’re looking for a vegetarian option. Homemade broth adds even more flavor if you have the time!
Spices: The combination of thyme and sage gives a lovely earthy flavor. If you don’t have them, Italian seasoning can be a good all-in-one option. I love using fresh herbs when I can get them for a bright taste!
How Do You Make Sure Your Chicken Stays Juicy in the Slow Cooker?
Keeping chicken tender and juicy in a slow cooker is key! Here’s how I do it:
- Don’t overcook—check the cooking time and set your slow cooker accordingly. Chicken breasts take less time compared to thighs.
- Adding liquid, like chicken broth, helps keep the chicken moist. Always make sure there’s enough liquid covering the chicken.
- Shredding the chicken after cooking allows it to soak up some broth, boosting flavor and moisture.
Trust me, following these tips will keep your chicken flavorful and tender every time! Enjoy your stew!
How to Make 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 boneless, skinless chicken breasts (or thighs)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
- 1 tsp dried sage (or 1 tbsp fresh sage leaves, plus extra for garnish)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- Optional: 1/2 cup wild rice or brown rice (for added texture and heartiness)
For Garnish:
- Fresh parsley or thyme, chopped for garnish
How Much Time Will You Need?
This delicious stew takes about 15 minutes of prep time and then cooks in the slow cooker for either 6-7 hours on low or 3-4 hours on high. If you’re adding rice, make sure to account for 1.5 to 2 hours of additional cooking time with the stew. Once it’s all done, you’ll enjoy a warm and hearty meal!
Step-by-Step Instructions:
1. Prepare Ingredients:
Start by peeling and cubing the butternut squash into roughly 1-inch pieces to ensure even cooking. Next, chop the onion and mince the garlic. This is where all that great flavor begins!
2. Layer the Slow Cooker:
Now it’s time to build your stew in the slow cooker! Place the butternut squash cubes at the bottom. Then layer the chopped onion and minced garlic on top of the squash. This helps all the flavors meld together beautifully.
3. Add Chicken and Spices:
Place the whole chicken breasts (or thighs) right on top of the veggies. Next, sprinkle the dried thyme, sage, cumin, smoked paprika, and a pinch of salt and pepper over everything. Finally, add the bay leaf to give it that wonderful aroma!
4. Add Broth:
Pour the chicken broth over the ingredients in the slow cooker, ensuring everything is well-covered. This is where all the magic happens as the flavors develop during cooking!
5. Cook:
Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours. If you’re using rice, make sure to stir it in about 1.5 to 2 hours before serving to cook perfectly.
6. Shred Chicken:
When the cooking time is up, carefully remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. If you’re using bone-in chicken, discard any bones at this point.
7. Combine and Final Seasoning:
Return the shredded chicken back into the slow cooker and stir everything together. Taste your stew and feel free to adjust the seasoning with extra salt, pepper, or herbs as you like!
8. Serve:
Ladle the warm stew into bowls for serving. Garnish each bowl with fresh sage or parsley leaves, and drizzle with a little olive oil for extra richness. This stew pairs wonderfully with crusty bread or a side salad for a full meal!
Enjoy a comforting bowl of your homemade Slow Cooker Chicken & Butternut Squash Stew, packed with flavor and love!
Can I Use Frozen Butternut Squash?
Absolutely! If you’re using frozen butternut squash, just toss it straight into the slow cooker without thawing. It may add an extra 30-60 minutes to the cooking time, so keep that in mind for timing!
What Can I Substitute for Chicken?
If you’re looking for a vegetarian option, chickpeas or lentils make great substitutes for chicken. You can also try tofu for added protein. Just adjust the cooking time to ensure everything cooks evenly!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the stew in an airtight container for up to 3 months. To reheat, thaw in the fridge overnight and then warm it up on the stove or in the microwave.
Can I Make This Stew Spicier?
Definitely! For a spicy kick, you can add some red pepper flakes or a diced jalapeño. Stir them in at the same time you add the spices to blend those flavors well!
