• Peggi Ingram

Slow Cooker Chicken Butternut Squash Stew


This time of year I love a warm comforting bowl of soup. This soup is easy to throw together on a busy day to have dinner ready on your return. Loaded with protein, veggies and flavor!


Servings: 4 servings

Calories: 271kcal


Ingredients

  • 1 tbsp 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 tsp garlic powder or to taste

  • 3/4 tsp sea salt or to taste depending on how salty your broth is

  • 2 tbsp fresh sage minced

  • black pepper to taste

Instructions

  • 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.

  • Combine all ingredients in your slow cooker, stirring a few times 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 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!

Notes

  • Recipe updated 12/29/2019.

  • Use frozen or pre-cut butternut squash to make it even easier to throw together.

  • Make it ahead of time and store in your freezer as an emergency meal for an extra crazy day.

  • Up the veggies by throwing in some dark, leafy greens at the end of cook time. Think baby spinach, kale, or chard. These will wilt down in the hot soup in minutes.

  • Top with diced avocado for some extra healthy fat!


Nutrition

Calories: 271kcal | Carbohydrates: 21g | Protein: 30g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 658mg | Potassium: 1131mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16541IU | Vitamin C: 27mg | Calcium: 101mg | Iron: 2mg


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