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- 1 lb boneless, skinless chicken thighs, cut into chunks - 1 medium butternut squash, peeled and diced - 2 medium carrots, sliced - 2 celery stalks, diced - 1 onion, chopped - 3 cloves garlic, minced - 4 cups low-sodium chicken broth The main ingredients create a warm and hearty stew. The chicken thighs add rich flavor. Butternut squash gives it a sweet touch. Carrots and celery provide crunch, while onion and garlic boost aroma. - 1 teaspoon dried thyme - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste The spices transform the stew. Thyme adds herbal notes. Cumin brings warmth, and smoked paprika gives a hint of smokiness. Salt and pepper round it all out. - Fresh parsley or cilantro The garnish adds a pop of color. It also brightens the dish. Fresh herbs make the stew look appealing and taste even better. {{ingredient_image_1}} First, I heat 1 tablespoon of olive oil in a skillet over medium heat. I add 1 chopped onion and 3 minced garlic cloves. I sauté them for about 3 to 5 minutes. The onion should look translucent. Once done, I transfer this mix to the crockpot. Next, I add 1 medium butternut squash, peeled and diced, to the crockpot. Then, I slice 2 medium carrots and dice 2 celery stalks. I add these to the pot too. After that, I add 1 pound of cut chicken thighs. I pour in 4 cups of low-sodium chicken broth. This helps cover all the ingredients. I sprinkle 1 teaspoon of dried thyme, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika over the top. I also add salt and pepper to taste. After stirring gently, I cover the crockpot and set it to cook. I choose low for 6 to 8 hours or high for 4 hours. When it's done, I shred the chicken right in the pot using two forks. This lets the chicken mix into the stew well. I taste it and adjust seasoning if needed. To keep the chicken juicy, choose boneless, skinless thighs. They stay moist during cooking. Cut them into chunks for even cooking. If you want a different texture, adjust the cooking time. Cook on low for 6-8 hours or high for 4 hours. Test the chicken with a fork. It should shred easily. Add spices to boost the taste. Try a pinch of cayenne pepper for heat. Fresh herbs like rosemary or thyme can also work well. Using low-sodium broth helps keep the stew healthy. You control the salt this way. Plus, it allows the flavors to shine. Serve this stew with crusty bread for dipping. A side of rice makes it a full meal. You can even add a salad for freshness. Top with fresh parsley or cilantro before serving. This adds color and flavor, making the dish look beautiful. Pro Tips Cook Chicken Thighs: Using boneless, skinless chicken thighs adds moisture and flavor to the stew, making it more tender compared to chicken breasts. Prepare Ingredients in Advance: Chop the vegetables and chicken the night before to save time in the morning and make the cooking process smoother. Adjust Seasonings: Always taste the stew before serving. You can adjust the spices and salt according to your preference for a more personalized flavor. Use Fresh Herbs: Garnishing the stew with fresh parsley or cilantro right before serving enhances the dish's flavor and presentation. {{image_2}} You can easily make this stew gluten-free. Just use gluten-free broth and check other ingredients. To make it dairy-free, simply skip any creamy additions after cooking. If you want to change up the protein, try using turkey or tofu. Both options work well and add their unique flavors. Get creative with your vegetable choices. You can add sweet potatoes, peas, or green beans for more color and taste. Different herbs and spices can also enhance your stew. Try adding rosemary or basil for a fresh twist. Experimenting can lead to exciting new flavors! Each season offers new ingredients. In spring, add fresh asparagus or zucchini. For summer, use bell peppers or corn. In winter, you might want to make it heartier. Adding beans or lentils can give it a warm, filling texture. Seasonal swaps can keep your stew exciting all year long! To keep your Crockpot Butternut Squash Chicken Stew fresh, let it cool first. Transfer it to an airtight container. Store it in the fridge for up to four days. For longer storage, freeze the stew. Use freezer-safe bags or containers for this. Make sure to leave some space for expansion. Label the bags with the date for easy tracking. When you're ready to enjoy leftovers, you have a few good options. The best way is to reheat on the stove over low heat. Stir often to keep it from sticking. If you prefer the microwave, place a portion in a bowl. Cover it loosely and heat for one to two minutes. Check it halfway and stir for even heating. Your stew will last in the fridge for about four days. If you freeze it, it can last three to six months. Always check for signs of spoilage before eating. If you see mold or if it smells off, throw it away. Eating spoiled food can make you sick, so it's better to be safe. Yes, you can use frozen butternut squash. Frozen squash saves time and effort. It also lasts longer in your freezer. The downside is that it may be softer after cooking. This can change the stew's texture a bit. If you use frozen squash, add it to the crockpot straight from the freezer. No need to thaw it first. Yes, you can make this stew on the stovetop. Start by sautéing the onion and garlic in a pot. Then, add the chicken and veggies. Pour in the chicken broth and spices next. Bring it to a boil, then lower the heat. Let it simmer for about 30-40 minutes, or until the chicken is cooked. Shred the chicken in the pot, just like in the crockpot method. Yes, you can prepare this stew ahead of time. Make it a day before and store it in the fridge. The flavors will blend even more overnight. To reheat, simply warm it on the stove or in the microwave. If it seems thick, stir in some water or broth to thin it out. Enjoy it warm for a cozy meal! In this post, we explored how to make a delicious and hearty chicken stew. We covered the key ingredients, steps for preparation and cooking, and shared useful tips. You can easily modify the recipe to fit your dietary needs. Proper storage and reheating can help you enjoy this meal later. Cooking should be fun, and this stew offers warmth and flavor in every bite. Use these guidelines to create your perfect version and impress your family and friends. 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 chunks
  • 1 medium butternut squash, peeled and diced
  • 2 medium carrots, sliced
  • 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 pepper
  • 1 tablespoon olive oil
  • for garnish fresh parsley or cilantro

Instructions
 

  • In a skillet over medium heat, add olive oil. Sauté the chopped onion and minced garlic until the onion is translucent, about 3-5 minutes. Transfer to a crockpot.
  • Add the diced butternut squash, sliced carrots, diced celery, and chicken pieces into the crockpot.
  • Pour in the chicken broth, making sure all ingredients are covered.
  • Sprinkle thyme, cumin, smoked paprika, salt, and pepper over the top. Stir gently to combine.
  • Cover and cook on low for 6-8 hours or on high for 4 hours, until the chicken is cooked through and the squash is tender.
  • Once cooked, shred the chicken with two forks directly in the crockpot, allowing it to mix into the stew.
  • Taste and adjust the seasoning if necessary.
  • Serve hot, garnished with fresh parsley or cilantro.

Notes

Adjust seasoning to taste before serving.
Keyword butternut squash, chicken, crockpot, stew