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

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.