Chicken & Butternut Squash Stew

Servings: 5–6 | Calories: ~440 per serving | Estimated Cost: ~$8–$10 total

This clean crockpot chicken and butternut squash stew is cozy, nourishing, and made with simple whole ingredients. Slow-cooked squash adds natural creaminess while tender chicken delivers a comforting, filling dinner with no seed oils or processed thickeners.

Why You’ll Love This Recipe

• Cozy fall-inspired comfort meal
• Naturally creamy without dairy
• Clean, whole ingredients
• High-protein and filling
• Perfect for leftovers

Ingredients

• 2½ lbs chicken breasts or thighs
• 2 cups chicken broth
• 3 cups butternut squash, peeled and cubed
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried sage
• ½ tsp dried thyme
• 1 tbsp apple cider vinegar

Instructions

• Add chicken and chicken broth to the crockpot.
• Add squash, onion, garlic, salt, pepper, sage, and thyme.
• Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
• Shred the chicken directly in the crockpot.
• Stir gently to slightly break down the squash.
• Stir in apple cider vinegar.
• Let rest 5 minutes before serving.

Clean Ingredient Notes

• Butternut squash thickens naturally as it cooks.
• Use broth with no added oils or sugars.
• Vinegar balances sweetness without sauces.

Substitutions & Variations

• Swap squash for pumpkin or sweet potato.
• Add spinach during the last 5 minutes.
• Use fresh herbs if available.

Storage Instructions

• Refrigerate up to 4 days.
• Reheat gently with extra broth if needed.
• Freezes well up to 2 months.