Name: Slow Cooker Chicken and Butternut Squash Stew
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: All-purpose flour - 3 tablespoons; Salt and freshly ground black pepper to taste - 3 tablespoons; Boneless, skinless chicken thighs, cut into 1-inch pieces - 1 pound; Vegetable oil, divided - ¼ cup; Onion, chopped - 1; Garlic, minced - 4 cloves; Jalapeno pepper, seeds and membranes removed, minced - 1; Thai chile pepper, seeds and membranes removed, minced - 1; White wine - ¾ cup; Chicken stock - 1 ½ cups; Butternut squash, peeled and cut into 1-inch pieces - ½; Fresh thyme - 5 sprigs; Bay leaves - 3; Sour cream - ¼ cup; Chopped fresh parsley, or to taste - 2 tablespoons

Slow Cooker Chicken and Butternut Squash Stew

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Chicken and Butternut Squash Stew

1. All-purpose flour - 3 tablespoons

2. Salt and freshly ground black pepper to taste - 3 tablespoons

3. Boneless, skinless chicken thighs, cut into 1-inch pieces - 1 pound

4. Vegetable oil, divided - ¼ cup

5. Onion, chopped - 1

6. Garlic, minced - 4 cloves

7. Jalapeno pepper, seeds and membranes removed, minced - 1

8. Thai chile pepper, seeds and membranes removed, minced - 1

9. White wine - ¾ cup

10. Chicken stock - 1 ½ cups

11. Butternut squash, peeled and cut into 1-inch pieces - ½

12. Fresh thyme - 5 sprigs

13. Bay leaves - 3

14. Sour cream - ¼ cup

15. Chopped fresh parsley, or to taste - 2 tablespoons

How to cook deliciously - Slow Cooker Chicken and Butternut Squash Stew

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

Pour white wine over the onion mixture; cook at a simmer until the liquid reduces, 2 to 3 minutes; transfer to the slow cooker.

5. Stage

Stir chicken stock, butternut squash, thyme, and bay leaves into the chicken mixture in the slow cooker, assuring solids are all submerged in liquid.

6. Stage

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.