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Slow Cooker Chicken Butternut Squash Stew ready and served in two big white bowls next to the pan with more delicious soup inside
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4.83 from 35 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
Total Time6 hrs 10 mins
Course: Main Course
Cuisine: American
Diet: Gluten Free
Keyword: butternut squash, butternut squash stew, chicken breast, slow cooker chicken, veggie-loaded soup
Servings: 4 servings
Calories: 271kcal

Equipment

  • slow cooker

Ingredients

  • 1 tablespoon 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 teaspoon garlic powder or to taste
  • 3/4 teaspoon sea salt or to taste depending on how salty your broth is
  • 2 tablespoon minced fresh sage
  • 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.
  • Place onions in your slow cooker and add remaining ingredients. Stir 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 check with a meat thermometer that your chicken is cooked to at least 160℉. 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.
  • Use pre-cut butternut squash to make it even easier to throw together. If using frozen squash, be sure to thaw squash before adding it to your soup.
  • Make it ahead of time and store in your freezer as an emergency meal for an extra crazy day.
  • Up the veggies by throwing in some dark, leafy greens at the end of cook time. Think baby spinach, kale, or chard. These will wilt down in the hot soup in minutes.
  • Top with diced avocado for some extra healthy fat!
  • Serve the soup deconstructed to young eaters. Sometimes, a big bowl of new foods (or just a new recipe of familiar foods) all mixed together can be overwhelming for kids (and even some adults). Try serving the shredded chicken and cooked veggies separate and offering the broth on the side for sipping. That way a resistant eater can try the elements of the soup individually, making it less intimidating.

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