Butternut Squash Chicken Stew Recipe

This hearty, healthy Butternut Squash Chicken Stew with Quinoa is perfect comfort food for cooler Fall days! It can be made in the Slow Cooker, Instant Pot, or on the Stovetop.

Servings: 6 servings


1 tablespoon olive oil
1 medium onion chopped
3 garlic cloves minced
1.5 lbs chicken breasts, boneless, skinless diced (unless making in slow cooker)
2 teaspoons oregano
2 teaspoons dried parsley or stir in 1/4 cup fresh parsley after cooking
2 teaspoons curry powder
1/2 teaspoon red chili flakes
1 teaspoon salt
1/2 teaspoon black pepper
1 medium-small butternut squash peeled and cubed (about 4 cups)
2/3 cup quinoa
14 ounces (1 3/4 cups) diced tomatoes
4 cups chicken or vegetable broth
1 bay leaf


Slow Cooker Instructions:

  1. In a small pan heat the olive oil, then saute chopped onion and garlic until lightly browned (can be done in slow cooker if it has a browning function).
  2. Place the chicken breasts in the bottom of the slow cooker. Add all other ingredients on top of chicken and cook on high for 3 hours or 6 hours on low.
  3. Visit Butternut Squash Chicken Stew @ leelalicious.com for full instructions and Instant Pot, or Stovetop method.

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