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Slow Cooker Chicken Stew

Cozy Up with This Creamy Slow Cooker Chicken Stew

This Creamy Slow Cooker Chicken Stew combines tender chicken and butternut squash for a comforting meal.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 cup Plain Flour Thickener for the stew; can substitute with cornstarch for a gluten-free option.
  • 2 tablespoons Sunflower Oil Used for frying; substitute with olive oil or canola oil if preferred.
  • 1 pound Boneless Skinless Chicken Thigh Main protein source that keeps the stew moist and tender; can swap with chicken breasts or turkey.
  • 1 medium Onion Adds sweetness and depth of flavor; any type of onion can be used.
  • 2 cloves Garlic Provides aromatic flavor; fresh garlic is recommended.
  • 1-2 pieces Chillies Adds heat; adjust quantity based on preference.
  • 1 cup White Wine Enhances flavor depth; substitute with chicken stock for alcohol-free version.
  • 2 cups Butternut Squash Adds sweetness and creaminess; replace with sweet potatoes or carrots if needed.
  • 4 cups Chicken Stock Provides liquid base and flavor; vegetable stock can be used for vegetarian variant.
  • 2 teaspoons Fresh Thyme Imparts herbal aroma; dried thyme can be substituted.
  • 2 pieces Bay Leaves Adds aromatic flavor during cooking; omit if unavailable.
  • 1 cup Crème Fraîche Gives a creamy finish; substitute with sour cream for tangy twist.
  • 2 tablespoons Fresh Parsley Used as garnish for freshness; can be replaced with chives or left out.

Equipment

  • Slow Cooker
  • Frying Pan

Method
 

Step-by-Step Instructions
  1. Brown the Chicken: Heat half of the sunflower oil in a frying pan over medium-high heat. Dredge the chicken thighs in flour, shaking off excess. Brown each piece for 4-5 minutes on each side until golden.
  2. Transfer Chicken to Slow Cooker: Once browned, carefully transfer to your slow cooker, placing evenly at the bottom.
  3. Sauté the Onions: In the same frying pan, add remaining sunflower oil and heat over medium. Add chopped onion, sauté for 5 minutes until translucent.
  4. Add Garlic and Chillies: Add minced garlic and sliced chillies to the onions, stirring for 2-3 minutes until fragrant.
  5. Deglaze with White Wine: Pour in the white wine, stirring to scrape any browned bits from the pan. Cook for about 5 minutes until reduced by half.
  6. Combine Ingredients in Slow Cooker: Transfer onion and wine mixture to the slow cooker. Add butternut squash, chicken stock, thyme, and bay leaves. Stir gently.
  7. Slow Cook the Stew: Cover and set to low heat. Cook for 8-10 hours, pressing down on ingredients occasionally.
  8. Stir in Crème Fraîche: About 30 minutes before serving, gently stir in crème fraîche. Adjust seasoning with salt and pepper.
  9. Optional Quick Method: Cook on the hob for 45 minutes to 1 hour if short on time, then stir in crème fraîche.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 3500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

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