Wednesday, November 11, 2009

Crockpot Chicken and Butternut Squash Stew

I love fall colors and flavors. There’s something about the warm colors of the trees and food around this time that is so comforting. One of my favorite foods in the fall is squash. I love all squash, whether it be pumpkin or anything other type. I’m so glad that Gary likes it as well, so it’s not hard to convince him to eat recipes using squash or pumpkin.

When I first showed him this recipe, he thought it would be a winner. While he was eating this, he asked me if I was going to add this to our favorite recipes box.

The original recipe called for using beef stew meat, but neither of us are big red meat eaters, so I used chicken instead. I also omitted the mushrooms because I didn’t have any on hand even though I thought I did.

chicken butternut squash stew

Crockpot Chicken and Butternut Squash Stew
adapted from:
printable recipe

1 pound boneless skinless chicken thighs, cut into 2 inch pieces
1 small butternut squash
1 large onion, sliced
8 ounces cremini mushrooms, sliced (I omitted, since I didn’t have it on hand) 
4 ounces baby carrots left whole (about a handful)
1 14.5-ounce can crushed tomatoes (I used diced tomatoes)
2 tsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried oregano

Peel and halve the butternut squash. Deseed, then cut into 1-2 inch pieces. Add squash, vegetables and chicken into a 4 or 5qt crockpot.

Add tomatoes, Worcestershire sauce, thyme and oregano.

Cover and cook on low for 6-7 hours, or until vegetables are tender and chicken is cooked through.

Serve over rice or eat as is.


No comments :

Post a Comment

I love to hear your comments! Please post below!