Slow Cooker Chipotle Chicken and Butternut Squash Stew

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See step-by-step photos on the original Seasonal Chef post here.

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Slow Cooker Chipotle Chicken and Butternut Squash Stew

Slow Cooker Chipotle Chicken and Butternut Squash Stew

Makes 6-8 servings Cook’s notes: * You can prep all the ingredients ahead of time just keep the chicken separated until you are ready to cook. * If cooking over night start cooking at a time that will allow you the ability to have 30-45 min to cool down before placing in the refrigerator. * To make the stew a little heartier add ¼ cup of brown rice in the last hour of cooking

Ingredients

  • 6 boneless chicken thighs, about 1¾ lb
  • 1 celery stalk, ¼” dice
  • 1 carrot, ½” dice
  • 8 oz of small white onions (boilers), cleaned and cut in half
  • 1 – 12 oz bag of little sweet peppers (Lil’ Sweeties), seeded and cut in half
  • 1 -2 garlic cloves, roughly chopped
  • ½ lb tomatillos, about 2, cut into 1” cubes
  • ½ lb tomatoes, about 2, cut into 1” cubes
  • 2 lb butternut squash, peeled, seeded and cut into 2” cubes
  • 1 quart of low sodium chicken stock
  • 1 chipotle in adobo, finely minced, about 1 tablespoon
  • Zest and juice of one lime
  • Kosher salt and ground black pepper
  • Cilantro, optional
  • ¼ cup brown rice, optional, see note below
  • .

Instructions

  1. Cut the chicken in to 2” pieces, season with ½ teaspoon each of salt and pepper and set aside.
  2. Place the celery, carrot, onion, pepper, garlic, tomatillo and tomatoes in a, 5 quart slow cooker and combine well with 1 teaspoon of salt and ½ teaspoon of pepper.  Add the squash and chicken and mix everything together.
  3. In a large mixing bowl combine the chicken stock, chipotle, lime zest and juice and pour into the pot.
  4. Set on low heat for 8 hours.  After it finishes cooking allow the stew to cool completely, if not eating right away, and place in refrigerator. Garnish with chopped cilantro before serving and check for seasoning.
  5. Reheat in the oven or microwave and serve over rice or egg noodles.
http://food.lohudblogs.com/2012/10/24/slow-cooker-chipotle-chicken-and-butternut-squash-stew/

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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