Slow Cooker Chicken and Butternut Squash Stew

A creamy, healthy chicken stew with butternut squash and wine, slow-cooked for a filling and flavorful family meal.

Healthy Chicken Dinner Main Course Stew Slow Cooker

Estimated Nutrition

Calories

316

kcal / serving

1264 kcal total

Carbs

20g

per serving

80 g total

Fat

14g

per serving

56 g total

Protein

21g

per serving

84 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

tbsp

Crème Fraîche

GrainsCereals

100

Plain Flour

Liquids

175

White Wine

300

Chicken Stock

Meat

500

Chicken Thigh

boneless, skinless, chopped into 2.5cm pieces

NutsSeeds

clove

Garlic

finely chopped

sprig

Thyme

fresh

piece

Bay Leaf

to taste

Salt

to taste

Black Pepper

freshly ground

handful

Parsley

chopped, fresh

OilsFats

tbsp

Sunflower Oil

Vegetables

piece

Onion

chopped

piece

Chili

finely chopped

0.5

piece

Butternut Squash

peeled, chopped into 2.5cm pieces

Method

Stir in crème fraîche, season, cook for 30 minutes, and finish with parsley.

Sprinkle the flour onto a plate.

Dredge chicken in flour and brown in half the oil for 5 minutes, then transfer to the slow cooker.

Fry the onion in remaining oil for 5 minutes, then add garlic and chilli for 3 minutes.

Add wine and simmer until reduced by half, then pour into the slow cooker.

Add squash, stock, thyme, and bay leaves, then cook on low for 8 to 10 hours.