This creamy chicken stew is inexpensive, filling, and healthy. Serve with couscous or mashed potatoes.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Season flour with salt and freshly ground black pepper in a container with a lid. Dredge chicken pieces in the flour to coat.

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  • 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.

  • 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.

  • Pour white wine over the onion mixture; cook at a simmer until the liquid reduces, 2 to 3 minutes; transfer to the slow cooker.

  • Stir chicken stock, butternut squash, thyme, and bay leaves into the chicken mixture in the slow cooker, assuring solids are all submerged in liquid.

  • 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.

Cook's Note:

Some chiles are hotter than others. I have made this with jalapenos and Thai chiles. My husband loves the Thai chiles, but I found it a little too hot! A good compromise is 1 jalapeno and 1 Thai chili both with seeds and membranes removed. Remember to wear gloves when preparing chile peppers!

Nutrition Facts

303 calories; 16.4 g total fat; 50 mg cholesterol; 223 mg sodium. 19.7 g carbohydrates; 15.2 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/30/2014
First let me say this recipe is delicious! I don't have any chili peppers so I added a spritz of hot sauce and Worstershire sauce to add some savory flavor. I also added spinach for additional food value. My only criticism is the prep time. The author gave a 15 minute prep but it took more than 45 minutes. Prepping the chicken and onions required extra work and time. I'm glad I made this dish. I wonder if some of the work can be done the night before so I can just start the crock pot first thing in the morning. Read More
(2)

Most helpful critical review

Rating: 2 stars
09/20/2014
I made this recipe exactly as stated without the peppers. I subbed in some a teaspoon of chili beak chili oil and the heat was perfect. My problem with the recipe is the cook time. It is way too long. This was perfect after just 3 hours. With such small pieces of chicken and squash you should not have to cook it for 7 hours! It ruins the texture of the meat and the squash and turns them into mush. After just 3 hours they were perfect and the flavors were distinctive and delicious. I wish I had gone with my gut and took it off the heat at that time. I rated the recipe as it is written. We did not like it overcooked and mushy. I recommend cooking this for no longer than 3 hours and then it's almost 4 stars for me. It smells great the first few hours of cooking too. I might try it again with the lower cooking time. Read More
(3)
6 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
10/30/2014
First let me say this recipe is delicious! I don't have any chili peppers so I added a spritz of hot sauce and Worstershire sauce to add some savory flavor. I also added spinach for additional food value. My only criticism is the prep time. The author gave a 15 minute prep but it took more than 45 minutes. Prepping the chicken and onions required extra work and time. I'm glad I made this dish. I wonder if some of the work can be done the night before so I can just start the crock pot first thing in the morning. Read More
(2)
Rating: 2 stars
09/20/2014
I made this recipe exactly as stated without the peppers. I subbed in some a teaspoon of chili beak chili oil and the heat was perfect. My problem with the recipe is the cook time. It is way too long. This was perfect after just 3 hours. With such small pieces of chicken and squash you should not have to cook it for 7 hours! It ruins the texture of the meat and the squash and turns them into mush. After just 3 hours they were perfect and the flavors were distinctive and delicious. I wish I had gone with my gut and took it off the heat at that time. I rated the recipe as it is written. We did not like it overcooked and mushy. I recommend cooking this for no longer than 3 hours and then it's almost 4 stars for me. It smells great the first few hours of cooking too. I might try it again with the lower cooking time. Read More
(3)
Rating: 4 stars
10/30/2014
First let me say this recipe is delicious! I don't have any chili peppers so I added a spritz of hot sauce and Worstershire sauce to add some savory flavor. I also added spinach for additional food value. My only criticism is the prep time. The author gave a 15 minute prep but it took more than 45 minutes. Prepping the chicken and onions required extra work and time. I'm glad I made this dish. I wonder if some of the work can be done the night before so I can just start the crock pot first thing in the morning. Read More
(2)
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Rating: 4 stars
09/28/2014
I added mushrooms and crushed heirloom tomatoes to add texture and flavor. Served with a side of fresh sopapillas with honey. A perfect fall meal! Read More
(1)
Rating: 2 stars
01/11/2017
Sorry but this was just too plain for us. I'd rather have done something else with the chicken thighs and squash. Read More
Rating: 3 stars
10/27/2016
I will make it again based on the broth I just tasted. I don't know how the squash is going to turn out though. I'm sure the chicken will turn out fine. I'm an avid fan of spicy cuisine but I only used 1/2 of a jalapeno pepper and the broth is VERY spicy only after 3 hours of being in a slow cooker on low. I seldom can find Thai peppers in my area but when I can find them (and I love them) adding Thai to this recipe would have been too much heat. I also must say the photo looks like it has mushrooms in it so unless I overlooked something in the recipe I didn't add mushrooms albeit there's still plenty of time to do such. Thanks for sharing. Read More
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