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4.41 from 10 votes

Slow Cooker Chicken Butternut Squash Stew

Loaded with protein and amazing veggies, Slow Cooker Chicken & Butternut Squash Stew is easy to throw together, hearty, full of flavor and is the perfect meal to make on a busy day. Whole30, Paleo, gluten free and dairy-free.
Prep Time10 mins
Cook Time6 hrs
Course: Main Course
Cuisine: American
Keyword: healthy dinner, slow cooker chicken, veggie-loaded soup, whole30
Servings: 4 servings
Calories: 271kcal

Equipment

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 1 pound raw boneless chicken breasts or thighs
  • 3 cups raw butternut squash cubed
  • 3 1/2 cups broth
  • 1 cup carrots chopped
  • 1 tsp garlic powder or to taste
  • 3/4 tsp sea salt or to taste depending on how salty your broth is
  • 2 tbsp fresh sage minced
  • black pepper to taste

Instructions

  • In a large skillet, heat the oil over medium heat. Once hot, add onions and cook until translucent, about 5 minutes. This is an optional step, but it adds to the flavor of the soup.
  • Combine all ingredients in your slow cooker, stirring a few times to combine.
  • Cover and cook on high until the chicken and veggies are cooked through, about 4 hours on high or 6 hours on low (times vary depending on your slow cooker).
  • Once cook time is up, carefully remove the chicken and shred it with two forks or simply dice it. Add back to the slow cooker, stir, and taste. Add additional salt or garlic powder if desired. Enjoy warm!

Notes

Recipe updated 12/29/2019

Nutrition

Calories: 271kcal | Carbohydrates: 21g | Protein: 30g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 658mg | Potassium: 1131mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16541IU | Vitamin C: 27mg | Calcium: 101mg | Iron: 2mg