Slow-Cooked Fall Harvest Stew with Chicken, Squash, and Sweet Potatoes (Print version)
Tender chicken, butternut squash, sweet potatoes, herbs, and greens simmer into a cozy slow-cooked fall harvest stew.
# Ingredients:
For the stew base
01 -
1 tablespoon olive oil
02 -
1 medium yellow onion, diced
03 -
2 medium carrots, sliced
04 -
2 celery ribs, sliced
05 -
4 cloves garlic, minced
06 -
2 tablespoons tomato paste
For the slow cooker
07 -
2 lb (900 g) boneless skinless chicken thighs
08 -
3 cups (420 g) peeled cubed butternut squash, about 1-inch pieces
09 -
2 cups (300 g) peeled cubed sweet potatoes, about 1-inch pieces
10 -
4 cups (950 ml) low-sodium chicken broth
11 -
1 teaspoon kosher salt, plus more to taste
12 -
1/2 teaspoon black pepper
13 -
1 teaspoon dried thyme
14 -
1 teaspoon rubbed sage
15 -
1/2 teaspoon dried rosemary, crushed
16 -
1/2 teaspoon smoked paprika
17 -
1 bay leaf
To finish
18 -
2 cups (60 g) chopped kale, tough stems removed
19 -
1 tablespoon fresh lemon juice, plus more to taste
20 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Heat the olive oil in a skillet over medium heat. Add the onion, carrots, and celery and cook for 5 minutes, until the onion starts to soften. Stir in the garlic and tomato paste for 1 minute.
02 -
Add the chicken thighs, butternut squash, sweet potatoes, broth, salt, pepper, thyme, sage, rosemary, smoked paprika, and bay leaf to a 6-quart slow cooker. Add the cooked aromatics and stir gently.
03 -
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken reaches 165°F and shreds easily. The squash and sweet potatoes should be fork-tender.
04 -
Transfer the chicken to a plate and shred it with two forks. Return it to the slow cooker. Mash a few pieces of squash against the side of the pot to lightly thicken the broth.
05 -
Stir in the kale and lemon juice. Cover for 5-10 minutes, just until the kale wilts. Remove the bay leaf and adjust salt, pepper, and lemon to taste.
06 -
Ladle the stew into bowls and finish with parsley. Serve as is, or with bread, rice, or a simple salad.
# Good to know:
01 -
Use a 6-quart slow cooker for best spacing.
02 -
Cook on low when possible for the most tender chicken.
03 -
Leftovers thicken after chilling, so loosen with broth when reheating.