slow cooker chicken and butternut squash stew

Ingredients

• Servings: 6
• 3 tablespoons all-purpose flour
• salt and freshly ground black pepper to taste
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup vegetable oil, divided
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 jalapeno pepper, seeds and membranes removed, minced
• 1 thai chile pepper, seeds and membranes removed, minced
• 3/4 cup white
• 1 1/2 cups chicken stock
• 1/2 butternut squash, peeled and cut into 1-inch pieces
• 5 sprigs fresh thyme
• 3 bay leaves
• 1/4 cup sour cream
• 2 tablespoons chopped fresh parsley, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs 15 mins

Ready Time: 8 hrs 30 mins


• season flour with salt and freshly ground black pepper in a container with a lid. dredge chicken pieces in the flour to coat.
• heat 2 tablespoons vegetable oil in a large skillet over medium heat. cook and stir chicken in hot oil until browned completely, 4 to 5 minutes per batch. put browned chicken pieces in the slow cooker.
• heat remaining 2 tablespoons oil in the skillet over medium heat; cook and stir onion in the hot oil until translucent, about 5 minutes. add garlic, jalapeno pepper, and thai chile pepper; continue to cook and stir until the garlic is fragrant, 2 to 3 minutes.
• pour white over the onion mixture; cook at a simmer until the liquid reduces, 2 to 3 minutes; transfer to the slow cooker.
• stir chicken stock, butternut squash, thyme, and bay leaves into the chicken mixture in the slow cooker, assuring solids are all submerged in liquid.
• cook on low for 7 1/2 to 9 1/2 hours. stir sour cream into the stew and season with salt and pepper; continue cooking another 30 minutes. stir parsley into the stew.