Slow Cooker Chicken and Butternut Squash Stew


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

Prep Time:
15 mins
Cook Time:
8 hrs 15 mins
Total Time:
8 hrs 30 mins
6 servings


  • 3 tablespoons all-purpose flour

  • salt and freshly ground black pepper to taste

  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

  • ¼ 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

  • ¾ cup white wine

  • 1 ½ cups chicken stock

  • ½ butternut squash, peeled and cut into 1-inch pieces

  • 5 sprigs fresh thyme

  • 3 bay leaves

  • ¼ cup sour cream

  • 2 tablespoons chopped fresh parsley, or to taste


  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.

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 (per serving)

303 Calories
16g Fat
20g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 303
% Daily Value *
Total Fat 16g 21%
Saturated Fat 4g 21%
Cholesterol 50mg 17%
Sodium 223mg 10%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 15g
Vitamin C 43mg 215%
Calcium 80mg 6%
Iron 2mg 11%
Potassium 538mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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