This hearty chicken stew features tender chicken, sweet butternut squash, and fresh veggies simmered to perfection. It’s warm, comforting, and great for cozy nights!
Whenever I make this stew, my kitchen smells amazing! I love how easy it is to throw everything in one pot and just let it cook. Plus, leftovers taste even better the next day!
Key Ingredients & Substitutions
Chicken: I recommend using thighs for extra flavor and tenderness, but breasts work too. If you’re looking for a quicker option, pre-cooked rotisserie chicken can also be a great time-saver!
Butternut Squash: This brings a lovely sweetness to the stew. If you can’t find it, try sweet potatoes or carrots as a substitute. They both provide a similar texture and sweetness.
Carrots: Carrots add great flavor and color. If you have parsnips or even bell peppers at home, they can easily replace carrots and offer a different but delicious taste.
Chicken Broth: Homemade broth is the best, but low-sodium store-bought works fine too. If you’re in a pinch, vegetable broth can also be used for a lighter flavor.
How Do I Properly Sauté Onions and Garlic for That Perfect Flavor?
Sautéing the onions and garlic properly builds the base of your stew’s flavor. Follow these steps for best results:
- Heat the olive oil in your pot over medium heat until it shimmers.
- Add the diced onions first. Cook for about 5 minutes until they become soft and translucent. This helps sweeten their flavor.
- Once onions are ready, add minced garlic and sauté for another 1 minute. Watch closely so it doesn’t burn—it can turn bitter fast!
This technique enhances the overall taste of the chicken stew, making it rich and satisfying!
Chicken Stew with Butternut Squash
Ingredients You’ll Need:
For the Stew:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 2 medium carrots, peeled and sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and approximately 30 minutes to cook. In total, you’ll need around 40 minutes from start to finish! Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once it’s hot, add the diced onion and sauté for about 5 minutes until it’s soft and translucent. Then, add the minced garlic and cook for another minute, just until it’s fragrant.
2. Add the Chicken:
Next, toss the chicken pieces into the pot. Cook them until they are lightly browned on all sides, around 5-7 minutes. This step adds an awesome flavor to the stew.
3. Incorporate the Vegetables and Spices:
Once the chicken is browned, stir in the diced tomatoes, dried thyme, dried parsley, smoked paprika (if you’re using it), salt, and pepper. Mix everything well so the flavors blend together.
4. Simmer the Stew:
Pour in the chicken broth and bring the mixture to a gentle simmer. After that, add the cubed butternut squash and sliced carrots to the pot. Stir everything to combine.
5. Cook Until Tender:
Cover the pot and let the stew simmer on low heat for about 30 minutes. This allows the squash and carrots to become tender and ensures the chicken is cooked through.
6. Final Touches:
Once your stew is ready, taste it and adjust any seasoning if needed. When you’re happy with the flavor, ladle the stew into bowls and sprinkle with chopped fresh parsley for a lovely touch.
7. Serve and Enjoy:
This delicious stew is wonderful served with crusty bread for dipping or over a bed of rice for a comforting meal. Enjoy every cozy bite!
Can I Use Other Types of Squash in This Recipe?
Absolutely! While butternut squash is preferred for its sweetness and texture, you can use other varieties like acorn squash or pumpkin. Just make sure to adjust the cooking time slightly, as some squashes may cook faster or slower.
How Can I Make This Stew in a Slow Cooker?
To adapt this recipe for a slow cooker, simply sauté the onions and garlic in a pan, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until everything is tender and the chicken is cooked through.
What’s the Best Way to Thicken the Stew?
If you prefer a thicker stew, you can mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry. Stir this mixture into the stew in the last few minutes of cooking and allow it to simmer until it thickens.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave, stirring occasionally to ensure even heating.
