For a richer flavor, use bone-in, skin-on chicken thighs. Brown them well before adding them to the slow cooker. Adjust the amount of jalapeno and Thai chile pepper to your desired level of spiciness. For a milder stew, omit the Thai chile pepper altogether. If you don't have fresh thyme, you can substitute 1 teaspoon of dried thyme. For a thicker stew, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the slow cooker during the last 30 minutes of cooking.
Slow Cooker Chicken and Butternut Squash Stew
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PREP TIME15 mins
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COOK TIME8 hrs 15 mins
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TOTAL TIME8 hrs 30 mins
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SERVING6 People
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VIEWS19
Embrace the cozy warmth of autumn with this luscious slow-cooked stew. Tender chicken thighs mingle with sweet butternut squash in a creamy, subtly spiced broth. A comforting and nourishing meal that's both easy to prepare and deeply satisfying.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol50 mg
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Fiber3 g
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Protein15 g
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Saturated Fat4 g
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Sodium223 mg
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Sugar4 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a container with a lid, season flour generously with salt and freshly ground black pepper. Add chicken pieces and shake to coat evenly. (5 minutes)
02
StepHeat 2 tablespoons vegetable oil in a large skillet over medium heat. Sear the chicken in batches until browned on all sides, about 4 to 5 minutes per batch. Transfer the browned chicken to the slow cooker.
03
StepAdd the remaining 2 tablespoons oil to the skillet. Sauté the chopped onion until translucent, about 5 minutes. Stir in the minced garlic, jalapeno, and Thai chile pepper; cook until fragrant, about 2 to 3 minutes.
04
StepPour the white wine over the onion mixture, scraping up any browned bits from the bottom of the pan. Simmer until the wine reduces slightly, about 2 to 3 minutes, then transfer to the slow cooker.
05
StepPour chicken stock over the chicken and vegetables in the slow cooker. Add the butternut squash, thyme sprigs, and bay leaves, ensuring all solids are submerged in liquid.
06
StepCover and cook on Low for 7 1/2 to 9 1/2 hours, or until the chicken is very tender and the butternut squash is easily pierced with a fork. (7.5 - 9.5 hours)
07
StepStir in the sour cream and season to taste with salt and pepper. Continue to cook for another 30 minutes to allow the flavors to meld. (30 minutes)
08
StepStir in fresh parsley before serving. Serve hot with couscous, mashed potatoes, or crusty bread.
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Art Koelpindenesik
Jun 25, 2025This recipe is amazing! The flavors are so well-balanced, and the chicken is incredibly tender.
Mabel Willms
Jun 21, 2025I doubled the recipe for a potluck, and it was gone in minutes!
Modesta Fay
Jun 13, 2025I tried it with sweet potatoes instead of butternut squash and it was equally delicious.
Cory Kutch
May 13, 2025The hint of spice from the jalapeno and Thai chile is perfect. Not too overpowering, but definitely adds a nice kick.
Troy Bogan
May 12, 2025My family loved this stew! Even my picky eaters ate it without complaint.
Valentin Goldner
May 9, 2025This is now a staple in my house. Thanks for sharing this wonderful recipe!
Caleb Lesch
Apr 28, 2025I didn't have any white wine, so I substituted chicken broth, and it still turned out delicious.
Providenci Mcglynn
Apr 27, 2025I added a pinch of smoked paprika for a deeper flavor, and it was a hit!