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Why You'll Love This healthy slow cooker chicken stew with winter squash and spinach
- Easy to Prepare: This recipe is incredibly simple to make, requiring just a few minutes of prep time and a hands-off cooking process.
- Packed with Nutrients: This stew is loaded with protein, fiber, and vitamins, making it a nutritious and satisfying meal option.
- Customizable: Feel free to add your favorite spices, herbs, or vegetables to make this recipe your own.
- Slow Cooker Friendly: This recipe is perfect for busy days, as it can be cooked entirely in a slow cooker while you're away.
- Delicious and Comforting: The combination of tender chicken, roasted squash, and fresh spinach creates a truly comforting and delicious meal.
- Perfect for Meal Prep: This recipe makes a large batch, perfect for meal prep or feeding a crowd.
- Freezer Friendly: This stew can be frozen for up to 3 months, making it a great option for future meals.
- Budget Friendly: This recipe uses affordable and accessible ingredients, making it a budget-friendly option for any household.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, winter squash (such as butternut or acorn), fresh spinach, onions, garlic, and chicken broth. The chicken provides lean protein, while the winter squash adds natural sweetness and creamy texture. The fresh spinach adds a burst of nutrients and flavor, while the onions and garlic provide a depth of flavor. The chicken broth helps to keep the stew moist and flavorful. When selecting these ingredients, choose fresh and high-quality options to ensure the best flavor and texture. You can also substitute the chicken with turkey or pork, and use different types of squash or leafy greens to suit your taste preferences.
How to Make healthy slow cooker chicken stew with winter squash and spinach
Chop the onions and garlic, and peel and cube the winter squash. Season the chicken with salt, pepper, and your favorite spices.
Heat a large skillet over medium-high heat and sear the chicken until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the chopped onions and garlic to the skillet. Cook until softened, about 5 minutes.
Add the cubed winter squash and chicken broth to the skillet, stirring to combine. Bring the mixture to a simmer and cook until the squash is tender, about 10-15 minutes.
Add the browned chicken, cooked squash mixture, and fresh spinach to the slow cooker. Stir to combine and cook on low for 6-8 hours or high for 3-4 hours.
Season the stew with salt, pepper, and your favorite spices. Serve hot, garnished with fresh herbs or a dollop of yogurt, if desired.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture in your stew.
Cook the squash until it's tender, but still retains some crunch. Overcooking can make it mushy and unappetizing.
Add the fresh spinach to the stew during the last 30 minutes of cooking, so it retains its nutrients and flavor.
Feel free to add your favorite spices and herbs to the stew to give it a unique flavor and aroma.
Use a slow cooker liner to make cleanup easier and prevent the stew from sticking to the slow cooker.
Serve the stew with a side of crusty bread or over rice to soak up the flavorful broth.
Common Mistakes to Avoid
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Overcooking the Chicken: What goes wrong: Overcooking the chicken can make it dry and tough.
Fix: Cook the chicken until it reaches an internal temperature of 165°F (74°C), then remove it from the heat to prevent overcooking.
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Not Browning the Chicken: What goes wrong: Failing to brown the chicken can result in a lack of flavor and texture.
Fix: Take the time to brown the chicken on all sides before adding it to the slow cooker, as this step adds depth and richness to the stew.
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Not Using Enough Liquid: What goes wrong: Using too little liquid can result in a thick and dry stew.
Fix: Use enough chicken broth and water to cover the ingredients and create a rich and flavorful broth.
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Not Seasoning Enough: What goes wrong: Failing to season the stew can result in a bland and unappetizing flavor.
Fix: Season the stew generously with salt, pepper, and your favorite spices to bring out the flavors of the ingredients.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to the stew for an extra kick of heat.
Replace the chicken with cubed tofu or tempeh, and use a vegetable broth instead of chicken broth.
Use gluten-free chicken broth and be sure to check the ingredients of any store-bought spices or seasonings.
Use low-sodium chicken broth and reduce the amount of salt added to the stew.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 5 days. Be sure to cool it to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Be sure to cool it to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. Frozen stew can be reheated in the microwave or on the stovetop.
Frequently Asked Questions
Can I make this recipe in a Dutch oven or Instant Pot?
Yes, you can make this recipe in a Dutch oven or Instant Pot. Simply brown the chicken and cook the vegetables in the Dutch oven or Instant Pot, then add the remaining ingredients and cook until the stew is hot and the flavors have melded together.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach instead of fresh. Simply thaw the frozen spinach and squeeze out as much water as possible before adding it to the stew.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. Simply prepare the ingredients and assemble the stew, then refrigerate or freeze it until you're ready to cook it.
Can I use different types of squash or winter vegetables?
Yes, you can use different types of squash or winter vegetables in this recipe. Some options include acorn squash, butternut squash, carrots, and parsnips.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, as long as you use gluten-free chicken broth and check the ingredients of any store-bought spices or seasonings.
Can I serve this recipe at a dinner party or special occasion?
Yes, this recipe is perfect for a dinner party or special occasion. Simply serve it with a side of crusty bread or over rice, and garnish with fresh herbs or a dollop of yogurt.
healthy slow cooker chicken stew with winter squash and spinach
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 medium winter squash, peeled, seeded, and cubed
- 2 cups fresh spinach leaves
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 cup diced tomatoes
Instructions
- Step 1: Prepare the slow cooker. Add the olive oil to the bottom of a 6-quart slow cooker.
- Step 2: Add the onion and garlic. Add the chopped onion and minced garlic to the slow cooker. Cook on high for 30 minutes, or until the onion is translucent.
- Step 3: Add the chicken and spices. Add the chicken, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 4: Add the winter squash and broth. Add the cubed winter squash and chicken broth to the slow cooker. Stir to combine.
- Step 5: Cook the stew. Cook the stew on low for 6 hours, or until the chicken is cooked through and the squash is tender.
- Step 6: Add the spinach and tomatoes. Stir in the fresh spinach leaves and diced tomatoes. Cook for an additional 30 minutes, or until the spinach is wilted.
- Step 7: Serve and enjoy. Serve the stew hot, garnished with additional thyme if desired.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make ahead: Prepare the stew up to a day in advance, then cook in the slow cooker on the day of serving.
- Substitution: Swap the winter squash for other types of squash, such as butternut or acorn.
- Pro tip: Use fresh thyme for the best flavor, but dried thyme can be substituted in a pinch.
