Best Autumn Chicken And Butternut Squash Stew Recipes

SLOW COOKER CHICKEN BUTTERNUT SQUASH STEW

Slow Cooker Chicken Butternut Squash Stew image

Loaded with protein and amazing veggies, Slow Cooker Chicken & Butternut Squash Stew is easy to throw together, hearty, full of flavor and is the perfect meal to make on a busy day. Whole30, Paleo, gluten free and dairy-free.

Provided by Taesha Butler

Time 6h10m

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 medium onion (chopped)
1 pound raw boneless chicken breasts or thighs
3 cups raw butternut squash (cubed)
3 1/2 cups broth
1 cup carrots (chopped)
1 teaspoon garlic powder (or to taste)
3/4 teaspoon sea salt (or to taste depending on how salty your broth is)
2 tablespoon minced fresh sage
black pepper (to taste)

Steps:

In a large skillet, heat the oil over medium heat. Once hot, add onions and cook until translucent, about 5 minutes. This is an optional step, but it adds to the flavor of the soup.
Place onions in your slow cooker and add remaining ingredients. Stir to combine.
Cover and cook on high until the chicken and veggies are cooked through, about 4 hours on high or 6 hours on low (times vary depending on your slow cooker).
Once cook time is up, carefully remove the chicken and check with a meat thermometer that your chicken is cooked to at least 160℉. Shred it with two forks or simply dice it. Add back to the slow cooker, stir, and taste. Add additional salt or garlic powder if desired. Enjoy warm!

Nutrition Facts : Calories 271 kcal, Carbohydrate 21 g, Protein 30 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 658 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

AUTUMN CHICKEN STEW

Autumn Chicken Stew image

I adapted this recipe from one that appeared in BBC Good Food magazine and loved the rich, earthy flavours it produced. The original inspiration for this dish apparently comes from Tunisia and it certainly reminded me of some African stews I have had. The changes I made were to use butternut squash instead of pumpkin, fresh ginger instead of ground and two cans of tomatoes instead of one. I also used my chili olive oil, which is stored in a jar with hot chillis to give it some bite, but if you don't have any spicy oils to use, you could add in a bit of chili powder, cayenne pepper or some harissa. This is a very adaptable recipe so have fun playing with it.

Provided by Sackville

Categories Stew

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

500 g pumpkin or 500 g butternut squash
4 tablespoons chilli-flavoured olive oil
1 large onion, chopped
2 inches fresh ginger, freshly grated or 1 teaspoon ground ginger
1 teaspoon ground cinnamon
4 boneless skinless chicken breasts, chopped into bite-sized pieces
2 (400 g) cans chopped tomatoes
2 -4 teaspoons brown sugar
1 (400 g) can chickpeas, drained and rinsed
3 tablespoons fresh coriander, chopped
1 teaspoon cornstarch, mixed well with (optional)
4 tablespoons water (optional)

Steps:

Peel the pumpkin or squash.
Remove the seeds and any fibrous bits and then cut into bite-sized pieces.
In a large bowl, heat the oil and fry the onion for 3-4 minutes.
Stir in the cinnamon and, if using the ground ginger, stir that in too.
If you are using fresh, it will be added later.
Cook for a couple more minutes and then add in the chicken.
Fry until the chicken is browned slightly on all sides.
Add the tomatoes and sugar.
Season to taste with salt and pepper if you like, although I don't feel the dish needs any, and then add the chickpeas and pumpkin.
Make sure the dish is evenly mixed and then cover and simmer for about 30 minutes or until the pumpkin is tender.
If you are using fresh ginger, add it in about half way through this process.
Once the pumpkin is cooked, depending on how runny you like your stew, you may want to thicken it up with a bit of cornstarch and water.
Just mix the two together and stir in the stew and leave for a couple minutes to thicken.
Stir in the chopped coriander just before serving.

Nutrition Facts : Calories 466.9, Fat 18.3, SaturatedFat 2.8, Cholesterol 75.5, Sodium 449.9, Carbohydrate 44.8, Fiber 8.4, Sugar 10.8, Protein 33.5

EASY CHICKEN AND BUTTERNUT SQUASH STEW

Easy Chicken and Butternut Squash Stew image

This easy-to-make chicken and squash stew is flavorful and incredibly versatile.

Provided by Arielle

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

1 ½ cups chopped fresh cilantro
1 ½ teaspoons dried oregano
1 teaspoon ground cumin
1 pinch salt and ground black pepper to taste
6 each skinless, boneless chicken thighs
1 tablespoon olive oil, or as needed
1 large onion, chopped
6 cloves garlic, chopped
2 pounds butternut squash, cut into 1-inch cubes
1 (28 ounce) can diced tomatoes
1 ½ cups chicken broth
1 ½ teaspoons hot paprika

Steps:

Mix cilantro, oregano, cumin, salt, and pepper together in a bowl. Coat chicken thighs with spice mixture.
Heat oil in a skillet over medium-high heat. Add chicken, onion, and garlic; cook until chicken is browned, 4 to 5 minutes on each side. Add squash, tomatoes, chicken broth, and paprika. Bring to a boil; reduce heat and let simmer until chicken is no longer pink in the center and squash is tender, about 25 minutes.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 26.5 g, Cholesterol 72.4 mg, Fat 10.9 g, Fiber 5.1 g, Protein 23.1 g, SaturatedFat 2.6 g, Sodium 601.2 mg, Sugar 8.1 g

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