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- 1 lb boneless, skinless chicken thighs, cut into 1-inch chunks - 1 medium butternut squash, peeled and diced into 1-inch cubes - 2 medium carrots, sliced into rounds - 2 celery stalks, diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups low-sodium chicken broth - 1 teaspoon dried thyme - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 1 tablespoon olive oil - Fresh parsley or cilantro, roughly chopped, for garnish Butternut squash is sweet and creamy. It adds warmth and color to the stew. Choose squash that feels heavy and has a smooth skin. Look for a uniform tan color. Avoid any with soft spots or blemishes. Chicken thighs are juicy and full of flavor. They stay moist during cooking. I prefer boneless, skinless thighs for this dish. They are easy to cut and shred. When cooked, they blend well with the squash and other veggies. When buying fresh produce, look for bright colors and firm textures. For carrots, choose ones that are crisp and not bendable. Celery should feel firm and have fresh green leaves. For butternut squash, pick one that is heavy for its size. Avoid any that feel light. When you shop for onions, select ones that are dry and firm. {{ingredient_image_2}} Start by gathering all your ingredients. You will need chicken thighs, butternut squash, carrots, celery, onion, garlic, chicken broth, and spices. Make sure your butternut squash is peeled and diced into one-inch cubes. This size helps it cook evenly. 1. Heat one tablespoon of olive oil in a skillet over medium heat. 2. Add the chopped onion and minced garlic. Cook them until the onion looks clear, about 3 to 5 minutes. 3. Once done, move this mix to your crockpot. 4. In the crockpot, add the diced butternut squash, sliced carrots, diced celery, and chicken thigh chunks. Mix them gently. 5. Pour in the chicken broth, ensuring all the ingredients are covered. 6. Sprinkle dried thyme, ground cumin, smoked paprika, salt, and black pepper on top. Stir gently to combine. 7. Cover the crockpot with its lid. Set it to cook on low for 6 to 8 hours or high for 4 hours. 8. When it’s finished, use two forks to shred the chicken right in the crockpot. Stir to mix it with the stew. 9. Taste the stew and add more salt or pepper if needed. 10. Serve hot in bowls, garnished with chopped fresh parsley or cilantro. Cooking on low takes 6 to 8 hours. If you are short on time, use the high setting for about 4 hours. The chicken should be tender, and the butternut squash should easily break apart with a fork. To make your stew pop, use fresh herbs. Fresh parsley or cilantro adds a nice touch. Think about adding a squeeze of lemon before serving. This brightens the dish and balances the flavors. If you like a kick, try a pinch of red pepper flakes. They add warmth without overpowering the meal. One big mistake is overcooking the chicken. Set your crockpot to the right time. Cooking too long makes the chicken dry. Another error is not seasoning enough. Taste your stew before serving. Adjust the salt and pepper to your liking. Also, be careful when adding the broth. Ensure all veggies and chicken are covered, but do not drown them. Shredding chicken is simple. Use two forks and pull the meat apart while it's still hot. This keeps the chicken juicy and full of flavor. If you find it hard to shred, let it cook a bit longer. The meat should fall apart easily. Mix the shredded chicken back into the stew for added flavor and texture. Pro Tips Use Fresh Ingredients: Fresh butternut squash and seasonal vegetables enhance the flavor and nutrition of the stew. Adjust Seasoning: Always taste your stew before serving; you can add more salt, pepper, or spices to suit your palate. Consider a Thickener: If you prefer a thicker stew, you can add a cornstarch slurry (cornstarch mixed with water) during the last hour of cooking. Storage Tips: This stew stores well in the refrigerator for up to 3 days or can be frozen for up to 3 months, making it perfect for meal prep! {{image_4}} If you want a vegetarian stew, swap the chicken for chickpeas or lentils. These options add protein and fiber. Use vegetable broth instead of chicken broth for a rich base. You can also add tofu for extra texture. Feel free to get creative with spices. Try adding a pinch of cayenne for heat or a dash of curry powder for warmth. You can also sneak in more veggies like bell peppers or zucchini. Just chop them into small pieces so they cook evenly. You can use turkey or even beef in place of chicken. Just make sure to adjust cooking times if you choose a denser meat. For the broth, homemade stock is best, but any low-sodium option will work. This keeps the stew healthy and tasty. You can store your leftover stew in an airtight container. Let the stew cool down first. Once cooled, cover it tightly. This helps keep the flavors fresh. You can keep it in the fridge for up to three days. If you plan to eat it later, freezing might be a better option. To reheat, pour the stew into a pot. Heat it over medium-low heat. Stir often until it’s hot. You can also use the microwave. Place the stew in a microwave-safe bowl. Cover it loosely and heat in short bursts. Stir in between each burst for even warming. To freeze, use a freezer-safe container. Leave some space at the top for expansion. You can keep it in the freezer for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave. Enjoy your warm, comforting stew again! Yes, you can use frozen butternut squash and chicken. Just remember that frozen chicken may take longer to cook. If you use frozen vegetables, add them near the end of the cooking time. This keeps them from getting too soft. To make this stew low-carb, skip the carrots and use fewer potatoes. You can add more low-carb veggies like spinach or zucchini instead. This keeps your stew tasty but lighter. Using chicken broth with no added sugars is also key. This stew pairs well with crusty bread or a fresh green salad. You can also serve it with rice or quinoa for a heartier meal. For a simple touch, add a sprinkle of fresh herbs on top for extra flavor. In this blog post, we explored how to make a tasty butternut squash chicken stew. We covered key ingredients, step-by-step cooking instructions, and tips to enhance flavors. I shared common mistakes to avoid and offered alternatives for vegetarians. Proper storage and reheating tips ensure your stew stays fresh. Remember, making a great stew is about enjoying good food with simple steps. Keep experimenting with flavors and ingredients to make this dish truly your own. Happy cooking!

Crockpot Butternut Squash Chicken Stew

A hearty and comforting stew made with chicken, butternut squash, and vegetables, perfect for a cozy meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 medium butternut squash, peeled and diced into 1-inch cubes
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • for garnish fresh parsley or cilantro, roughly chopped

Instructions
 

  • In a skillet over medium heat, warm the olive oil. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, approximately 3-5 minutes. Once done, transfer this mixture to a crockpot.
  • In the crockpot, add the diced butternut squash, sliced carrots, diced celery, and the chicken thigh chunks, making sure to distribute the ingredients evenly.
  • Carefully pour the chicken broth into the crockpot, ensuring that all ingredients are fully immersed.
  • Sprinkle dried thyme, ground cumin, smoked paprika, salt, and black pepper over the top of the mixture. Gently stir to combine all ingredients without disrupting the layerings too much.
  • Cover the crockpot with its lid and set it to cook on low for 6-8 hours, or on high for approximately 4 hours, until the chicken is thoroughly cooked and the squash is tender.
  • After cooking, use two forks to shred the chicken directly in the crockpot, stirring to integrate it with the stew for added texture and flavor.
  • Taste the stew and adjust the seasoning with additional salt and pepper if needed.
  • Ladle the stew into bowls and serve hot, garnished generously with fresh parsley or cilantro for a pop of color and freshness.

Notes

Serve in rustic bowls with a slice of crusty bread and a drizzle of olive oil for added richness.
Keyword butternut squash, chicken, crockpot, stew