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.

20 mins
2 hrs
2 hrs 20 mins
Max Servings:



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

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  • 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

269.05 calories; 22.76 g protein; 27.19 g carbohydrates; 5.89 g dietary-fiber; 8.55 g sugars; 8.25 g fat; 2.22 g saturated-fat; 68.49 mg cholesterol; 14844.12 IU vitamin-a-iu; 10.14 mg niacin-equivalents; 0.62 mg vitamin-b6; 40.57 mg vitamin-c; 53.3 mcg folate; 140.58 mg calcium; 5.59 mg iron; 71.81 mg magnesium; 881.89 mg potassium; 1519.2 mg sodium; 0.22 mg thiamin; 74.22 calories-from-fat; 39 percent-of-calories-from-carbs; 27 percent-of-calories-from-fat; 33 percent-of-calories-from-protein; 7 percent-of-calories-from-sat-fat