Tuesday, November 15, 2016

Butternut Squash Chicken Stew (Crockpot)

stew, chicken, butternut squash, corn, soup, crockpot, recipes, easy, dinner, delicious, whole 30, clean eating, healthy

Once that cold air hits and I'm in leggings, boots, and a scarf most days, my cooking shifts to stewy-type meals.   As a momma, I struggle with things that the kids will eat that are flavorful but don't compromise our healthy eating too.   So I came up with this yummy butternut squash chicken stew and needless to say, everyone was happy.  Nothing like a bowl of hot soup on a cold fall evening!


Ingredients: 
1 Medium Butternut Squash, peeled and diced into 1 inch cubes
3 medium chicken breasts, thawed
2 cups organic vegetable (or chicken) broth
1 medium red pepper, diced
3/4 c frozen corn
1 tsp minced sage
1 tsp chopped oregano
1/2 tsp garlic powder
Sea salt & black pepper to taste
Greek Yogurt, optional

Directions:  
In a medium sized crockpot, sprayed with olive oil cooking spray, place 3 thawed chicken breasts.  Sprinkle with seasonings.  Pour broth over chicken.  Add peppers.  Cook on low 4 hours.   Add butternut squash and continue to cook for 1-2 hours.  Add corn.   Stir well, turn heat to "keep warm" and serve.

*Mom note- my oldest is funky about squash so I took an immersion blender to half of the stew to pure√© the squash a bit and it turned out really great too.  You could also throw the whole thing in the food processor for a "creamier" version of this!

Serves 4-6.

Top with small dollop of lowfat plain Greek yogurt.

***To Make This Recipe Whole30 Friendly- eliminate the corn & Greek Yogurt)

For 21 Day Fix: 

1 bowl =
1 green
1 red
1 yellow



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