Description
A comforting slow cooker stew featuring tender chicken, sweet butternut squash, and a medley of flavors, perfect for busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 pound raw boneless chicken breasts or thighs
- 3 cups raw butternut squash, cubed
- 3 cups low-sodium chicken or vegetable broth
- 1 cup carrots, chopped
- 1 teaspoon garlic powder (or to taste)
- 1½ teaspoons sea salt (adjust according to broth’s saltiness)
- 2 tablespoons minced fresh sage
- ½ teaspoon black pepper (or to taste)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
- Transfer the sautéed onions to your slow cooker, then add the chicken, cubed butternut squash, chopped carrots, broth, garlic powder, sea salt, minced sage, and black pepper. Stir to combine.
- Cover the slow cooker and cook on high for about 4 hours or low for 6 hours.
- Once cooking is complete, remove the chicken and ensure it has reached an internal temperature of at least 160℉. Shred or cube it as preferred, then return it to the slow cooker.
- Stir well, taste, and adjust seasoning if needed. Serve warm.
Notes
This stew pairs beautifully with crusty bread or a simple green salad. Store leftovers in an airtight container for up to 3-4 days or freeze for three months.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American