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Why You'll Love This meal prep friendly slow cooker chicken and winter squash stew
- Easy to Make: This recipe is incredibly simple to prepare, requiring only a few minutes of hands-on time before it's ready to simmer in the slow cooker.
- Meal Prep Friendly: This recipe makes a large batch that can be refrigerated or frozen for later, making it perfect for meal prep or planning ahead.
- Nutritious: This stew is packed with nutritious ingredients, including lean protein, healthy fats, and a variety of vitamins and minerals from the winter squash and other vegetables.
- Customizable: You can customize this recipe to suit your tastes by adding in your favorite spices and herbs, or using different types of winter squash.
- Perfect for a Crowd: This recipe makes a large batch that's perfect for feeding a crowd, whether it's a family gathering or a party with friends.
- Cost-Effective: This recipe is very cost-effective, as it uses affordable ingredients and makes a large batch that can be stretched over several meals.
- Delicious: Most importantly, this recipe is absolutely delicious, with a rich and flavorful broth and tender, fall-apart chicken and vegetables.
- Comforting: This stew is the perfect comfort food, perfect for a chilly evening or a special occasion.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, winter squash (such as butternut or acorn), onions, garlic, carrots, celery, chicken broth, and your favorite spices and herbs. The chicken provides lean protein, while the winter squash adds natural sweetness and a boost of vitamins and minerals. The onions, garlic, carrots, and celery add depth of flavor and texture to the stew, while the chicken broth helps to keep everything moist and flavorful. You can customize this recipe by using different types of winter squash, adding in your favorite spices and herbs, or using different types of protein, such as beef or pork.
How to Make meal prep friendly slow cooker chicken and winter squash stew
Chop the onions, garlic, carrots, and celery into bite-sized pieces. Try to make the pieces uniform so that they cook evenly.
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped vegetables and cook until they're tender, about 5-7 minutes. Try to get a nice brown on the vegetables to add depth of flavor to the stew.
Add the chicken breast or thighs and winter squash to the slow cooker. Try to make sure that the chicken is covered with the vegetables and squash to keep it moist and flavorful.
Add the chicken broth, dried thyme, and salt and pepper to the slow cooker. Try to use low-sodium broth to keep the stew healthy and flavorful.
Cook the stew on low for 6-8 hours or high for 3-4 hours. Try to cook the stew until the chicken is tender and the vegetables are cooked through.
Serve the stew hot, garnished with fresh herbs and crusty bread on the side. Try to serve the stew immediately, as it's best when it's fresh and hot.
Tips for Perfect Results
Using high-quality ingredients, such as fresh vegetables and lean protein, will make a big difference in the flavor and texture of the stew.
Try to cook the vegetables until they're tender, but still crisp. Overcooking the vegetables will make them mushy and unappetizing.
Adding aromatics, such as garlic and onions, towards the end of cooking will help to preserve their flavor and texture.
Using a slow cooker that's the right size for the recipe will help to ensure that the stew cooks evenly and efficiently.
Stirring the stew too much can cause the vegetables to become mushy and the meat to become tough. Try to stir the stew only occasionally, to prevent this from happening.
Letting the stew rest for 10-15 minutes before serving will help the flavors to meld together and the meat to become tender.
Experimenting with different spices and herbs will help to add depth and complexity to the stew. Try adding in some cumin, paprika, or dried thyme to give the stew a unique flavor.
Adding a splash of vinegar or lemon juice will help to brighten the flavors of the stew and add a touch of acidity.
Common Mistakes to Avoid
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Overcooking the Chicken:
Fix: Try to cook the chicken until it's tender, but still juicy. Overcooking the chicken will make it dry and tough.
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Not Browning the Vegetables:
Fix: Try to brown the vegetables before adding them to the slow cooker. This will add depth of flavor and texture to the stew.
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Not Using Enough Liquid:
Fix: Try to use enough liquid to cover the ingredients in the slow cooker. This will help to keep the stew moist and flavorful.
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Not Letting the Stew Rest:
Fix: Try to let the stew rest for 10-15 minutes before serving. This will help the flavors to meld together and the meat to become tender.
Variations & Substitutions
Try using butternut squash instead of acorn squash for a slightly sweeter and nuttier flavor.
Try using beef instead of chicken and adding in some sautéed mushrooms for a heartier and more savory flavor.
Try adding in some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Try using tofu or tempeh instead of chicken and adding in some extra vegetables for a vegetarian version of the stew.
Try using gluten-free broth and being mindful of any gluten-containing ingredients to make the stew gluten-free.
Try using a non-dairy milk and being mindful of any dairy-containing ingredients to make the stew dairy-free.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. Try to keep it in a cool, dry place and cover it with plastic wrap or aluminum foil.
The stew can be stored in the refrigerator for up to 5 days. Try to let it cool to room temperature before refrigerating and cover it with plastic wrap or aluminum foil.
The stew can be frozen for up to 3 months. Try to let it cool to room temperature before freezing and cover it with plastic wrap or aluminum foil. When you're ready to eat it, simply thaw it overnight in the refrigerator and reheat it in the microwave or on the stovetop.
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 use different types of winter squash?
Yes! You can use different types of winter squash, such as butternut or acorn, to change up the flavor and texture of the stew. Just be sure to adjust the cooking time based on the squash you choose.
Can I make this recipe in a Dutch oven?
Yes! You can make this recipe in a Dutch oven on the stovetop or in the oven. Simply brown the meat and cook the vegetables in the pot, then add in the remaining ingredients and simmer until the stew is hot and flavorful.
Can I add other ingredients to the stew?
Yes! You can add other ingredients to the stew to change up the flavor and texture. Some ideas include diced potatoes, sliced carrots, or chopped kale. Just be sure to adjust the cooking time based on the ingredients you add.
Can I make this recipe gluten-free?
Yes! You can make this recipe gluten-free by using gluten-free broth and being mindful of any gluten-containing ingredients. Just be sure to read the labels carefully and choose ingredients that are safe for your dietary needs.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker for a hands-off and convenient meal. Simply brown the meat and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Can I freeze this recipe?
Yes! You can freeze this recipe for up to 3 months. Simply let it cool to room temperature, then transfer it to an airtight container or freezer bag and store in the freezer. When you're ready to eat it, simply thaw it overnight in the refrigerator and reheat it in the microwave or on the stovetop.
How do I reheat this recipe?
You can reheat this recipe in the microwave or on the stovetop. Simply heat it until it's hot and steaming, then serve. You can also reheat it in the oven, covered with foil, at 350°F for 20-25 minutes.
meal prep friendly slow cooker chicken and winter squash stew
Ingredients
- 1 lb boneless, skinless chicken breast or thighs
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium winter squash (such as butternut or acorn), peeled and cubed
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: Prepare the ingredients. Chop the onion, mince the garlic, and peel and cube the winter squash.
- Step 2: Brown the chicken. Heat the olive 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 aside.
- Step 3: Soften the onion and garlic. Reduce the heat to medium and add the chopped onion to the skillet. Cook until the onion is softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Step 4: Add the remaining ingredients to the slow cooker. Add the browned chicken, softened onion and garlic, cubed winter squash, chicken broth, diced tomatoes, thyme, rosemary, salt, and pepper to the slow cooker. 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: Let the stew cool completely, then transfer it to an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the ingredients and brown the chicken up to a day in advance. Store in the refrigerator until ready to cook.
- Substitution: Swap the winter squash for sweet potatoes or carrots if desired.
- Pro tip: For a thicker stew, mash some of the winter squash against the side of the slow cooker or use an immersion blender to puree a portion of the stew.
