Tuesday, November 15, 2016
Butternut Squash Chicken Stew (Crockpot)
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!
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
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 pureé 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!
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 =