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Bowl of Crockpot Squash and Chicken Stew garnished with parsley, showing tender chicken and butternut squash

Crockpot Squash and Chicken Stew

This Crockpot Squash and Chicken Stew takes just 15 minutes of prep time and results in a hearty and satisfying meal, perfect for busy weeknights. Enjoy tender chicken and sweet butternut squash in this easy chicken stew recipe.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 5 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

  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!

Notes

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.