Slow Cooker Chicken and Butternut Squash Stew
Description
This creamy chicken and butternut squash stew is budget-friendly and filling.
Ingredients
•
3 tablespoons all-purpose flour
•
salt and freshly ground black pepper to taste
•
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
•
1/4 cup vegetable oil, divided
•
1 onion, chopped
•
4 cloves garlic, minced
•
1 jalapeno pepper, seeds and membranes removed, minced
•
1 Thai chile pepper, seeds and membranes removed, minced
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3/4 cup white wine
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1 1/2 cups chicken stock
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1/2 butternut squash, peeled and cut into 1-inch pieces
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5 sprigs fresh thyme
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3 bay leaves
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1/4 cup sour cream
•
2 tablespoons chopped fresh parsley, or to taste
Directions
1
Season flour with salt and freshly ground black pepper in a container with a lid. Dredge chicken pieces in the flour to coat.
2
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
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
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
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
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.