Crockpot Chicken & Butternut Squash Stew

by | Crockpot Cooking, Dinner, For the Family, For the Firehouse, Main Dish

Crockpot Chicken & Butternut Squash Stew

What You Need:

1 lb boneless skinless chicken thighs, cut into chunks
1 boneless skinless chicken breast with tender, cut into chunks
½ large butternut squash (or 1 small), peeled & cut into chunks
1 medium brown onion, diced
2 large carrots, cut into 1 inch segments
2 large stalks celery (green parts only), idiced
3-6 cloves garlic, minced (to taste, I used 6)
1 cup low sodium chicken broth
1 cup dry white wine (or additional cup of broth)
6 oz can tomato paste
1 Tbs herbs de Provence
1 bay leaf (fresh or dried)
½ tsp salt
¼ – ½ tsp pepper (to taste)

For later:
2 Tbs butter (I used unsalted)
2 Tbs flour (I used whole wheat)

What To Do:
Combine all ingredients except flour and butter in a large crockpot for 6 hours on the low setting. It will seem like there’s not enough liquid, but as the vegetables cook they will release liquid making a thick, gravy like sauce. Don’t add water or broth! If using high setting, cut cook time in half, but I highly recommend slow cooking this.

After 5 hours of cooking, melt butter and combine with flour. Add the mixture to the stew and stir to combine.

Serves a crowd.

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Jessie -

Just a small town girl married to a firefighter since 2008, but she's so much more than a Fire Wife. She's been a member of the FirefighterWife family since 2012 and knows marriage takes a lot of work, even when it's in the best seasons.


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