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Why You'll Love This savory slow cooker chicken stew with winter squash and carrots for suppers
- Easy to Make: This recipe is perfect for busy weeknights because it's so easy to prepare. Just throw all the ingredients into the slow cooker and let it do its magic.
- Comforting and Delicious: This stew is the perfect comfort food. It's packed with tender chicken, sweet winter squash, and crunchy carrots, all in a rich and savory broth.
- Versatile: You can serve this stew with crusty bread, over mashed potatoes, or even with a side salad. The possibilities are endless!
- Perfect for Large Groups: This recipe makes a big batch of stew, so it's perfect for feeding a crowd. Whether you're having a family dinner or a party, this stew is sure to be a hit.
- Customizable: You can customize this recipe to suit your tastes. Add your favorite spices, herbs, or vegetables to make it your own.
- Make-Ahead Friendly: This recipe is perfect for making ahead of time. Just prepare the ingredients, throw them into the slow cooker, and let it cook while you're busy with other things.
- Nutritious: This stew is packed with nutritious ingredients like chicken, winter squash, and carrots. It's a great way to get your daily dose of vitamins and minerals.
- Cost-Effective: This recipe is very cost-effective. You can make a big batch of stew for a fraction of the cost of eating out.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, winter squash, carrots, onions, garlic, chicken broth, and diced tomatoes. The chicken provides lean protein, while the winter squash and carrots add natural sweetness and crunchy texture. The onions and garlic add a depth of flavor, while the chicken broth and diced tomatoes create a rich and savory broth. You can use either chicken breast or thighs, depending on your preference. If you use chicken breast, make sure to cook it until it's tender and juicy. If you use chicken thighs, you can cook it until it's fall-apart tender.
How to Make savory slow cooker chicken stew with winter squash and carrots for suppers
Chop the onions, carrots, and winter squash into bite-sized pieces. Mince the garlic and chop the chicken into 1-inch pieces.
Heat a tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
Reduce the heat to medium and add another tablespoon of oil to the skillet. Add the chopped onions and cook until they're softened and translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute, until fragrant. Add the dried thyme, rosemary, and bay leaves, and cook for another minute.
Add the chicken broth and diced tomatoes to the skillet, and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
Add the browned chicken, chopped winter squash, and chopped carrots to the slow cooker. Pour the skillet mixture over the top, and season with salt and pepper to taste.
Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The stew is done when the chicken is tender and the vegetables are cooked through.
Serve the stew hot, garnished with fresh herbs and crusty bread on the side. You can also serve it over mashed potatoes or with a side salad.
Tips for Perfect Results
The quality of your ingredients will directly affect the flavor and texture of your stew. Choose fresh, seasonal ingredients whenever possible.
The vegetables should be tender but still crisp. Overcooking them will make them mushy and unappetizing.
You can use either chicken breast or thighs for this recipe. If you use chicken breast, make sure to cook it until it's tender and juicy. If you use chicken thighs, you can cook it until it's fall-apart tender.
Onions, garlic, and herbs add a depth of flavor to the stew. Saute them in oil before adding the other ingredients to bring out their flavors.
Letting the stew simmer for a long time will help to develop the flavors and tenderize the meat. You can simmer it on the stovetop or in the slow cooker.
Seasoning the stew with salt, pepper, and herbs will enhance the flavors. Taste and adjust the seasoning as needed.
You can experiment with different spices and herbs to give the stew a unique flavor. Try adding paprika, cumin, or coriander for a smoky flavor.
Serving the stew with crusty bread will help to soak up the juices and add texture to the meal. You can also serve it with mashed potatoes or over rice.
Common Mistakes to Avoid
-
Overcooking the Chicken:
Fix: Make sure to cook the chicken until it's tender and juicy, but not overcooked. You can check the internal temperature to ensure it reaches 165°F (74°C).
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Not Browning the Chicken:
Fix: Browning the chicken will add flavor and texture to the stew. Make sure to brown the chicken on all sides before adding it to the slow cooker.
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Not Seasoning the Stew:
Fix: Seasoning the stew with salt, pepper, and herbs will enhance the flavors. Make sure to taste and adjust the seasoning as needed.
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Not Letting it Simmer:
Fix: Letting the stew simmer for a long time will help to develop the flavors and tenderize the meat. Make sure to let it simmer for at least 30 minutes before serving.
Variations & Substitutions
You can add some heat to the stew by adding diced jalapenos or red pepper flakes. This will give the stew a spicy kick and add depth to the flavors.
You can use different types of squash such as butternut squash, acorn squash, or delicata squash. Each type of squash will add a unique flavor and texture to the stew.
You can add some beans such as kidney beans, black beans, or pinto beans to the stew. This will add protein and fiber to the meal and make it more filling.
You can use different types of protein such as beef, pork, or lamb. Each type of protein will add a unique flavor and texture to the stew.
Storage & Make-Ahead
You can store the stew at room temperature for up to 2 hours. Make sure to keep it covered and away from direct sunlight.
You can store the stew in the refrigerator for up to 3 days. Make sure to keep it covered and refrigerated at a temperature of 40°F (4°C) or below.
You can store the stew in the freezer for up to 3 months. Make sure to keep it covered and frozen at a temperature of 0°F (-18°C) or below. When you're ready to eat it, simply thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! You can freeze this recipe for up to 3 months. Simply cool the stew to room temperature, then transfer it to an airtight container or freezer bag. When you're ready to eat it, simply thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave.
What type of squash is best for this recipe?
You can use any type of winter squash for this recipe, such as butternut squash, acorn squash, or delicata squash. Each type of squash will add a unique flavor and texture to the stew.
Can I use chicken breast or thighs for this recipe?
You can use either chicken breast or thighs for this recipe. If you use chicken breast, make sure to cook it until it's tender and juicy. If you use chicken thighs, you can cook it until it's fall-apart tender.
Can I add other ingredients to this recipe?
Yes! You can add other ingredients to this recipe, such as diced bell peppers, chopped celery, or sliced mushrooms. Just add them to the stew along with the other ingredients and cook until they're tender.
Is this recipe gluten-free?
Yes! This recipe is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to check the ingredients of the chicken broth and diced tomatoes to ensure they are gluten-free.
Savory Slow Cooker Chicken Stew with Winter Squash and Carrots for Suppers
Ingredients
- 1 lb boneless, skinless chicken breast or thighs
- 2 medium winter squash, peeled and cubed
- 4 large carrots, peeled and sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup diced tomatoes
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: Prepare the ingredients. Peel and cube the winter squash, peel and slice the carrots, chop the onion, and mince the garlic.
- Step 2: Heat the olive oil in the slow cooker. Add the chopped onion and cook until softened, about 5 minutes.
- Step 3: Add the chicken to the slow cooker. Cook until browned on all sides, about 5-7 minutes.
- Step 4: Add the remaining ingredients to the slow cooker. Add the cubed winter squash, sliced carrots, minced garlic, chicken broth, diced tomatoes, thyme, salt, and pepper. Stir to combine.
- Step 5: Cook the stew. Cover the slow cooker and cook on low for 6 hours or high for 3 hours.
- Step 6: Serve and enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the ingredients and cook the stew up to a day in advance.
- Substitution: Swap the winter squash for butternut squash or acorn squash if desired.
- Pro tip: Use a slow cooker liner to make cleanup easier.
