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Hearty One-Pot Fall Chicken Stew with Butternut Squash

One-Pot Chicken and Butternut Squash Stew

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6

Ingredients
  

  • 1.5 lb Chicken thighs boneless, skinless
  • 3 cups Butternut squash peeled and cubed
  • 1 lb Baby potatoes halved
  • 2 large Carrots sliced
  • 1 cup Crushed tomatoes canned
  • 4 cups Chicken broth low sodium
  • 2 tbsp Fresh parsley chopped
  • 2 tbsp Olive oil extra virgin
  • 1 medium Onion diced
  • 3 cloves Garlic minced

Instructions
 

  • Heat olive oil in a large Dutch oven over medium heat. Brown the chicken thighs on both sides, then remove and set aside.
  • In the same pot, saute the diced onion and garlic until fragrant and translucent.
  • Add the butternut squash, baby potatoes, carrots, crushed tomatoes, and chicken broth. Bring to a gentle boil.
  • Return the browned poultry to the pot. Reduce heat, cover, and simmer for 40 minutes until the meat is tender and falls apart easily.
  • Shred the meat slightly with two forks right in the pot. Stir in fresh parsley, season to taste, and serve warm.