Best 5 Squash Chicken Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In this culinary adventure, you'll embark on a delectable journey with our diverse collection of squash and chicken stew recipes. From classic comfort food to vibrant international flavors, these dishes promise to tantalize your taste buds and warm your soul. Whether you're seeking a quick and easy weeknight meal or planning a special gathering, our carefully curated selection has something for every palate and occasion. From the hearty and flavorful Indian-spiced squash and chicken stew to the rich and creamy Tuscan-inspired variation, each recipe offers a unique culinary experience. So, gather your ingredients, prepare your taste buds, and let's dive into the world of squash and chicken stews, one delicious bite at a time.

Check out the recipes below so you can choose the best recipe for yourself!

SQUASH & CHICKEN STEW



Squash & Chicken Stew image

We created a satisfying stew that's nutritious, loaded with flavor and family-friendly. Slowly simmer chicken thighs with stewed tomatoes, butternut squash, green peppers and onion for meal-in-one convenience. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 5 servings.

Number Of Ingredients 12

2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
1 can (28 ounces) stewed tomatoes, cut up
3 cups cubed peeled butternut squash
2 medium green peppers, cut into 1/2-inch pieces
1 small onion, sliced and separated into rings
1 cup water
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
Hot cooked couscous, optional

Steps:

  • In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Sprinkle with parsley. Serve with couscous if desired.

Nutrition Facts : Calories 384 calories, Fat 14g fat (4g saturated fat), Cholesterol 121mg cholesterol, Sodium 867mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 7g fiber), Protein 37g protein.

EASY CHICKEN AND BUTTERNUT SQUASH STEW



Easy Chicken and Butternut Squash Stew image

This easy-to-make chicken and squash stew is flavorful and incredibly versatile.

Provided by Arielle

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 55m

Yield 6

Number Of Ingredients 12

1 ½ cups chopped fresh cilantro
1 ½ teaspoons dried oregano
1 teaspoon ground cumin
1 pinch salt and ground black pepper to taste
6 each skinless, boneless chicken thighs
1 tablespoon olive oil, or as needed
1 large onion, chopped
6 cloves garlic, chopped
2 pounds butternut squash, cut into 1-inch cubes
1 (28 ounce) can diced tomatoes
1 ½ cups chicken broth
1 ½ teaspoons hot paprika

Steps:

  • Mix cilantro, oregano, cumin, salt, and pepper together in a bowl. Coat chicken thighs with spice mixture.
  • Heat oil in a skillet over medium-high heat. Add chicken, onion, and garlic; cook until chicken is browned, 4 to 5 minutes on each side. Add squash, tomatoes, chicken broth, and paprika. Bring to a boil; reduce heat and let simmer until chicken is no longer pink in the center and squash is tender, about 25 minutes.

Nutrition Facts : Calories 295.2 calories, Carbohydrate 26.5 g, Cholesterol 72.4 mg, Fat 10.9 g, Fiber 5.1 g, Protein 23.1 g, SaturatedFat 2.6 g, Sodium 601.2 mg, Sugar 8.1 g

SLOW COOKER CHICKEN AND BUTTERNUT SQUASH STEW



Slow Cooker Chicken and Butternut Squash Stew image

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

3 tablespoons all-purpose flour
salt and freshly ground black pepper to taste
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
¼ 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
¾ cup white wine
1 ½ cups chicken stock
½ butternut squash, peeled and cut into 1-inch pieces
5 sprigs fresh thyme
3 bay leaves
¼ cup sour cream
2 tablespoons chopped fresh parsley, or to taste

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

WINTER SQUASH AND CHICKEN STEW WITH INDIAN SPICES



Winter Squash and Chicken Stew with Indian Spices image

Categories     Chicken     Potato     Tomato     Sauté     Stew     Curry     Squash     Cinnamon     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

2 teaspoons olive oil
6 chicken thighs, skin removed
1 1/3 cups chopped onion
3 garlic cloves, minced
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
4 cups 1-inch pieces peeled butternut or acorn squash
2 cups 1-inch pieces peeled russet potatoes
1 cup canned low-salt chicken broth
1 14 1/2- to 16-ounce can diced tomatoes with liquid
2 tablespoons chopped fresh cilantro

Steps:

  • Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate.
  • Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.

STOVETOP BUTTERNUT SQUASH AND CHICKEN STEW WITH QUINOA



Stovetop Butternut Squash and Chicken Stew with Quinoa image

This all-in-one-pan fall stew is made with chicken, sausage, butternut squash and apples. Serve with warm biscuits or bread.

Provided by Kalypso

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h5m

Yield 6

Number Of Ingredients 19

½ teaspoon salt
1 teaspoon freshly ground black pepper
1 pound chicken tenderloins
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 clove garlic, minced
1 onion, diced
½ cup diced red bell pepper
2 links precooked apple chicken sausage, sliced into rounds
3 cups chicken stock, divided
1 tablespoon minced fresh tarragon
½ teaspoon rubbed sage
½ teaspoon garam masala
2 cups butternut squash - peeled, seeded, and cubed
1 cup diced carrots
2 celery ribs, chopped
1 apple - peeled, cored and diced
1 cup quinoa, rinsed and drained
1 tablespoon butter

Steps:

  • Season chicken tenderloins with salt and black pepper; pat into flour in a shallow bowl until lightly coated. Heat olive oil in a skillet over medium-high heat. Cook tenderloins, until browned, turning once, about 5 minutes per side. Remove from pan and set aside.
  • Reduce heat to medium-low; add garlic, onion, red bell pepper, and apple chicken sausage. Cook and stir until garlic and onion are fragrant and sausage is slightly browned, about 2 minutes. Pour in 1/2 cup chicken stock to deglaze the pan, scraping up browned bits. Add tarragon, sage, and garam masala; simmer for 2 more minutes.
  • Slice the chicken tenderloins into 1-inch pieces. Add chicken, remaining chicken stock, butternut squash, carrots, celery, and apple to pan; cover and bring to a boil. When stock is boiling, push ingredients to the edge of the skillet and add quinoa to the center of the pan. Cover and simmer over low heat until vegetables are soft and quinoa is cooked, about 20 minutes.
  • Mix in butter; stir the stew until slightly thickened, 3 to 5 minutes. Adjust seasoning to taste.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 36.5 g, Cholesterol 83.2 mg, Fat 11.9 g, Fiber 5.8 g, Protein 25.6 g, SaturatedFat 3.3 g, Sodium 746.9 mg, Sugar 7 g

Tips:

  • Choose the right squash: This recipe is versatile and can be made with a variety of squash, such as butternut squash, acorn squash, or kabocha squash. Choose a squash that is firm and has a deep color.
  • Roast the squash first: Roasting the squash before adding it to the stew intensifies its flavor and gives it a slightly caramelized texture.
  • Use a flavorful broth: The broth is an important part of this stew, so use a broth that has a lot of flavor. You can use chicken broth, vegetable broth, or a combination of the two.
  • Add some spices: Spices can help to add depth of flavor to the stew. Some good options include cumin, paprika, chili powder, and oregano.
  • Don't overcook the chicken: Chicken can easily become dry and tough if it is overcooked. Cook it just until it is cooked through, about 10-12 minutes.
  • Serve with a crusty bread or rice: This stew is perfect for serving with a crusty bread or rice. The bread or rice can help to soak up the delicious broth.

Conclusion:

This squash chicken stew is a delicious and hearty meal that is perfect for a cold night. It is made with roasted squash, chicken, and a flavorful broth. The stew is easy to make and can be tailored to your own taste preferences. Whether you are a fan of squash or not, you are sure to enjoy this stew.

Related Topics