Prep time 30 mins
This hearty, healthy stew is perfect comfort food for cooler Fall days! With yummy ingredients like quinoa and butternut squash this fantastic meal cooks itself in the crockpot.
Yield: 6-8 servings
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
4 skinless, boneless chicken breasts
1 butternut squash, peeled and cubed (about 6 cups)
14 ounces (13⁄4 cups) diced tomatoes, fresh or canned
7 cups chicken or vegetable broth
1 bay leaf
2 teaspoons oregano
2 teaspoons dried parsley
2 teaspoons curry powder
1⁄2 teaspoon red chili flakes
1⁄2 teaspoon cayenne pepper
1 teaspoon salt
freshly ground black pepper to taste
1 cup quinoa
1. In a small pan heat the olive oil, then saute chopped onion and garlic until lightly browned.
2. Place chicken breast in the bottom of the slow cooker. Add all other ingredients on top of chicken and cook on high for 3-4 hours or 7-8 hours on low. When finished cooking, discard bay leaf. Take out chicken breasts and shred with 2 forks etc.
3. Return shredded chicken to stew and stir to combine everything evenly.
4. Serve topped with fresh parsley.
Serving size: 6 Calories: 468 Fat: 18.5g Saturated fat: 4.6g Carbohydrates: 43.7g Sugar: 9g Sodium: 871.5mg
Fiber: 5.5g Protein: 37.2g Cholesterol: 82.6mg
3 hours 30 mins
Recipe by LeelaLicious at http://leelalicious.com/slow-cooker-butternut-squash-chicken-quinoa-stew/