Crockpot Chicken & Butternut Squash Stew
What You Need:
1 lb boneless skinless chicken thighs, cut into chunks
1 boneless skinless chicken breast with tender, cut into chunks
½ large butternut squash (or 1 small), peeled & cut
into chunks
1 medium brown onion, diced
2 large carrots, cut into 1 inch segments
2 large stalks celery (green parts only), diced
3-6 cloves garlic, minced (to taste, I used 6)
1 cup low sodium chicken broth
1 cup dry white wine (or additional cup of broth)
6 oz can tomato paste
1 Tbs herbs de Provence
1 bay leaf (fresh or dried)
½ tsp salt
¼ - ½ tsp pepper (to taste)
For later:
2 Tbs butter (I
used unsalted)
2 Tbs flour (I used
whole wheat)
What To Do:
Combine all ingredients except flour and butter in a
large crockpot for 6 hours on the low setting. It will seem like there's not enough liquid, but as the vegetables cook they will release liquid making a thick, gravy like sauce. Don't add water or broth! If using high setting, cut cook time in half, but I highly recommend slow
cooking this.
After 5 hours of cooking, melt butter and combine with
flour. Add the mixture to the stew and
stir to combine.
Serves a crowd.
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Printed from What's Cookin' with Mary - Copyright 2012
