This creamy chicken stew is inexpensive, filling, and healthy. Serve with couscous or mashed potatoes.
Provided by Basildon
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 8h30m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 303.2 calories, Carbohydrate 19.7 g, Cholesterol 50 mg, Fat 16.4 g, Fiber 2.8 g, Protein 15.2 g, SaturatedFat 4.1 g, Sodium 222.7 mg, Sugar 4.4 g
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