Crockpot Squash and Chicken Stew: Your New Weeknight Hero

This Crockpot Squash and Chicken Stew takes just 15 minutes of prep and rewards you with tender chicken, hearty butternut squash, and perfectly blended spices—all with minimal effort. It’s my go-to slow cooker recipe for busy weeknights when I want something warm and satisfying without standing over the stove for hours.

What I love about this dish is how hands-off it is. You toss everything into your slow cooker, set it to low, and let it work its magic for six hours. Meanwhile, you’re free to tackle your to-do list—or kick back on the couch. Trust me, you’ll fall for how easy it is, and your crew will devour it.

Why This Crockpot Squash and Chicken Stew Is a Game-Changer

• Saves time: Traditional stews can take hours of active cooking. This one takes just 15 minutes to prep and lets the slow cooker do the rest.
• Makes multitasking a breeze: While it cooks, you can focus on other tasks, whether it’s helping with homework or squeezing in a quick workout.
• Built for busy schedules: Set it in the morning, and you’ll have a hot, homemade dinner ready to serve by evening without lifting another finger.
• Perfectly tender results: Slow cooking ensures the chicken stays juicy and the squash becomes melt-in-your-mouth soft.
• One-pot cleanup: No extra pans to scrub! It all happens in your trusty slow cooker.

Equipment You’ll Need for This Crockpot Squash and Chicken Stew

To make this slow cooker butternut squash chicken, you’ll obviously need a trusty slow cooker. I personally use a 5-quart model, but any size close to that will work. Look for one with adjustable temperature settings (low and high) and a timer if you want extra convenience. Bonus tip: Use a slow cooker liner for virtually no cleanup!

Don’t have a slow cooker? You can use an Instant Pot on the slow cook setting, just be sure to read the appliance’s manual for adjustments. Whatever you use, the key is patience—this low-and-slow method is what makes this stew so irresistible.

Simple Ingredients for Crockpot Squash and Chicken Stew

This recipe is all about wholesome, fresh ingredients that you can find at any grocery store. Here are the stars of the show:

• Butternut squash: Pre-cut squash from the produce aisle saves you loads of chopping time.
• Boneless, skinless chicken thighs: They stay tender and flavorful during long cook times compared to chicken breasts.
• Stewed tomatoes: Canned and pre-chopped, these add sweetness and a slightly tangy depth.
• Spices: Ground cumin and coriander bring warmth and earthiness, while parsley adds a fresh finish.

Optional tip: Keep a bag of frozen butternut squash on hand for even faster prep. Also, don’t skip the green peppers—they create a subtle sweetness that ties the dish together.

Crockpot Squash and Chicken Stew at a Glance

• Servings: 5 servings
• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 15 minutes
• Equipment: Slow cooker (5-quart)
• Difficulty: Easy

Crockpot Squash and Chicken Stew Ingredients

• 2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
• 1 can (28 ounces) stewed tomatoes, cut up
• 3 cups cubed peeled butternut squash
• 2 medium green peppers, cut into 1/2-inch pieces
• 1 small onion, sliced and separated into rings
• 1 cup water
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon pepper
• 2 tablespoons minced fresh parsley
• Hot cooked couscous, optional

Step-by-Step Crockpot Squash and Chicken Stew Instructions

1. Grab your 5-quart slow cooker, and toss in the chicken, stewed tomatoes, butternut squash, green peppers, onion, water, salt, cumin, coriander, and pepper. Give everything a good stir to combine.
2. Cover the slow cooker with the lid, set it to low, and cook for 6–7 hours. You’ll know it’s ready when the chicken is cooked through and no longer pink.
3. Once it’s done, sprinkle the stew with fresh parsley for a burst of color and brightness.
4. Serve it as is, or ladle it over a bed of hot couscous for a hearty, filling meal. Enjoy!

Jake’s Tips for the Best Crockpot Squash and Chicken Stew

• Trim your chicken thighs: Removing excess fat cuts down on grease, keeping the stew light and flavorful.
• Layer smart: Place the butternut squash on the bottom of the slow cooker to ensure it cooks evenly and softens perfectly.
• Double up: This recipe doubles easily, so make a big batch and freeze leftovers for busy nights.
• Add texture: If you like some crunch, top each bowl with toasted pine nuts or pumpkin seeds.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Easy Crockpot Squash and Chicken Stew Variations

• Make it vegan: Swap chicken for chickpeas and add a splash of coconut milk for creaminess.
• Add grains: Stir in cooked quinoa or barley during the last hour of cooking for an extra hearty twist.
• Spice it up: Add diced jalapeños or a pinch of red pepper flakes for heat.
• Use different veggies: Sweet potatoes, zucchini, or carrots can easily sub in for squash.

Crockpot Squash and Chicken Stew FAQs

Can I use chicken breasts instead of thighs?

Yes, but I recommend checking for doneness after 5 hours as chicken breasts can dry out faster than thighs.

Do I need to brown the chicken before adding it?

For this easy chicken stew recipe, there’s no need to sear the chicken first. The slow cooker handles everything.

How do I freeze this stew?

Let the stew cool completely, then portion it into airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Can I make this without a slow cooker?

You can! Simmer everything in a large pot on the stovetop over low heat for 1.5–2 hours or until the squash is tender.

What side dishes go well with this stew?

Serve it with fluffy couscous, jasmine rice, or warm, crusty bread for a complete meal.

Ready to give this homemade chicken vegetable stew a try? Let me know how it turns out in the comments below. What’s your favorite slow cooker dinner hack?