Slow Cooker Chicken and Butternut Squash Stew

Follow our step-by-step guide on how to make Slow Cooker Chicken and Butternut Squash Stew.

1. Step 1

   Start by seasoning the flour with salt and freshly ground black pepper in a container with a lid. This simple step adds a flavorful base to your chicken. Dredge the chicken pieces in the seasoned flour, ensuring they are well coated.

2. Step 2

   Next, heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once hot, add the chicken in batches, cooking until each piece is beautifully browned, about 4 to 5 minutes per batch. Once browned, transfer the chicken to your slow cooker, letting it soak up all those delicious flavors.

3. Step 3

   In the same skillet, add the remaining 2 tablespoons of oil and toss in the chopped onion. Sauté until the onion becomes translucent, which should take about 5 minutes. Then, add the minced garlic, jalapeno, and Thai chile pepper, stirring until the garlic is fragrant, about 2 to 3 minutes. This aromatic mix will elevate your stew to the next level!

4. Step 4

   Pour in the white wine, allowing it to simmer until the liquid reduces slightly, about 2 to 3 minutes. This step not only enhances the flavor but also adds a lovely depth to your stew. Transfer this mixture to the slow cooker, joining the chicken.

5. Step 5

   Now, stir in the chicken stock, butternut squash, fresh thyme, and bay leaves. Make sure all the solids are submerged in the liquid for even cooking. Cover the slow cooker and set it to cook on low for 7 1/2 to 9 1/2 hours. This slow cooking process will make the chicken tender and the flavors meld beautifully.

6. Step 6

   Once the cooking time is up, stir in the sour cream, seasoning with additional salt and pepper to taste. Let it cook for another 30 minutes, allowing the sour cream to blend in and create a creamy texture. Finally, sprinkle in the chopped fresh parsley for a burst of color and freshness before serving.