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Slow Cooker Chicken and Butternut Squash Stew
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Prep Time:
15 minutes
Cook Time:
495 minutes
Total Time:
510 minutes
Creamy chicken and butternut squash stew: a comforting and satisfying meal without breaking the bank.
Ingredients:
  • 3 tablespoons all-purpose flour
  • salt and freshly ground black pepper to taste
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 0.25 cup vegetable oil, divided
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 jalapeno pepper, seeds and membranes removed, minced
  • 1 Thai chile pepper, seeds and membranes removed, minced
  • 0.75 cup white wine
  • 1.5 cups chicken stock
  • 0.5 butternut squash, peeled and cut into 1-inch pieces
  • 5 sprigs fresh thyme
  • 3 bay leaves
  • 0.25 cup sour cream
  • 2 tablespoons chopped fresh parsley, or to taste
Instructions:
  • Season the flour with a pinch of salt and a generous amount of freshly ground black pepper in a container with a lid. Coat the chicken pieces with the seasoned flour mixture by dredging them in it.
  • In a large skillet over medium heat, warm 2 tablespoons of vegetable oil. Sear chicken until golden brown in batches, about 4 to 5 minutes. Transfer the browned chicken to the slow cooker.
  • Heat the 2 tablespoons of oil in a skillet over medium heat. Sauté the onion until translucent, about 5 minutes. Add the garlic, jalapeno pepper, and Thai chile pepper, and cook until fragrant, about 2 to 3 minutes.
  • Drizzle the white wine over the onion mixture, simmer until the liquid reduces, for about 2 to 3 minutes, then transfer to the slow cooker.
  • Incorporate chicken stock, butternut squash, thyme, and bay leaves into the slow cooker, ensuring all solids are fully immersed in the flavorful liquid.
  • Simmer the stew on Low for 7 1/2 to 9 1/2 hours. Mix in sour cream and season with salt and pepper, then cook for another 30 minutes. Stir in parsley before serving.

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