• 2 Ratings

A tasty spin on a classic chicken taco. The butternut squash adds flavor and dense nutrition to a family favorite meal. Your kiddos will love these! Serve with warm corn tortillas and a side of rice; garnish with lime, chopped cilantro, and sour cream.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Preheat oven to 300 degrees F (150 degrees C).

  • Combine chicken thighs, butternut squash, onion, chicken stock, paprika, garlic, salt, marjoram, onion powder, garlic powder, oregano, and pepper in an enameled cast iron Dutch oven. Pour tomatoes on top.

  • Bake, covered, in the preheated oven until chicken is tender, about 1 hour 30 minutes. Uncover and continue baking until most of the butternut squash has melted into the sauce, about 30 minutes more. Shred chicken with 2 forks.

Cook's Notes:

Substitute 1 teaspoon dried thyme for the marjoram if desired.

You can make this in a slow cooker too; cook on Low for 6 to 7 hours.

Nutrition Facts

269 calories; 8.2 g total fat; 68 mg cholesterol; 1519 mg sodium. 27.2 g carbohydrates; 22.8 g protein; Full Nutrition


2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0