- 3 tablespoons all-purpose flour
- salt and freshly ground black pepper to taste
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup vegetable oil, divided
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 jalapeno pepper, seeds and membranes removed, minced
- 1 Thai chile pepper, seeds and membranes removed, minced
- 3/4 cup white wine
- 1 1/2 cups chicken stock
- 1/2 butternut squash, peeled and cut into 1-inch pieces
- 5 sprigs fresh thyme
- 3 bay leaves
- 1/4 cup sour cream
- 2 tablespoons chopped fresh parsley, or to taste
- Season flour with salt and freshly ground black pepper in a container with a lid. Dredge chicken pieces in the flour to coat.
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook and stir chicken in hot oil until browned completely, 4 to 5 minutes per batch. Put browned chicken pieces in the slow cooker.
- Heat remaining 2 tablespoons oil in the skillet over medium heat; cook and stir onion in the hot oil until translucent, about 5 minutes. Add garlic, jalapeno pepper, and Thai chile pepper; continue to cook and stir until the garlic is fragrant, 2 to 3 minutes.
- Pour white wine over the onion mixture; cook at a simmer until the liquid reduces, 2 to 3 minutes; transfer to the slow cooker.
- Stir chicken stock, butternut squash, thyme, and bay leaves into the chicken mixture in the slow cooker, assuring solids are all submerged in liquid.
- Cook on Low for 7 1/2 to 9 1/2 hours. Stir sour cream into the stew and season with salt and pepper; continue cooking another 30 minutes. Stir parsley into the stew.
05/20/2018
recipepes.com
Slow Cooker Chicken and Butternut Squash Stew, recipe
PT15M
PT1H
5
455 calories
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