Snowy Day Squash and Chicken Stew Recipe – A Month of 365 Slow Cooker Suppers

Snowy Day Squash and Chicken Stew Recipe

Adapted From:  365 Slow Cooker Suppers by Stephanie O’Dea

 

squash and chicken stew
squash and chicken stew

Ingredients:

1 butternut squash, peeled, seeded and cut into 1-inch pieces
1 lb boneless, skinless chicken breast, cut into 1 inch pieces
1 onion, diced
1 red pepper, diced
½ jalapeno, diced
4 garlic cloves, minced
2 tbsp chili powder
1 tbsp oregano
2 tsp cumin
salt and pepper
1 cup dried white beans, soaked and drained
1 cup pinto beans, soaked and drained
1 cup frozen corn
1 large can diced tomatoes, undrained
1 cup chicken broth

salt, pepper, chicken, tomatoes, pinto beans, white beans, squash, onion, red pepper, garlic and spices

Directions:

  • Use a 6 quart slow cooker
  • Place the squash pieces into the insert and add the onion, chicken, peppers and garlic
  • Sprinkle in all of the seasoning, salt and pepper and stir well
  • Add beans, corn and tomatoes.
  • Stir in the broth.
    mix all of the ingredients together
    mix all of the ingredients together
  • Cover and cook on low for 10 hours or high for 6 hours.
  • Stir before serving and garnish with a little bit of parmesan cheese.

Stephanie’s Verdict:

“This is a great stew to come home to after a day out in the cold – it’ll warm you up without weighing you down – allowing plenty of room for seconds and thirds.  This makes a lot, but freezes and reheats beautifully.”

My Verdict:

This dish took a little bit longer to put together than the others that I have made so far – but only about ten to fifteen minutes.  I would suggest prepping everything the night before while you’re preparing your beans to be soaked, so that all you have to do is dump the ingredients into the crockpot and turn it on.  Stephanie’s original recipe calls for canned beans, canned corn and Rotel tomatoes.  I didn’t have any of that on hand, so I substituted with the dried beans, regular tomatoes and a jalapeno and some frozen corn.

This dish was perfect to make today, because we woke up to snow!  Snow in October…oy!  Thank you Colorado!  I originally didn’t have this dish on my menu of recipes to cook through in 365 Slow Cooker Suppers, but the snow, and the name of the recipe just called out to me to SLOW cook it.

The flavors in this dish were so complex.  It was sweet, and smoky and even a little spicy, and definitely warmed me from the inside out.  Like Stephanie said, it was very light, so I was able to eat and not feel like I ate a brick after.  This was a great meal for a cold day.

 

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  1. Pingback: Slow Cooker Suppers - Slow Cooking My Way Through 365 Slow Cooker Suppers by Stephanie O'Dea - A Month of CrockPot Recipes | Mom's Bistro

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