This hearty, healthy Butternut Squash Chicken Stew with Quinoa is perfect comfort food for cooler Fall days! It can be made in the Slow Cooker, Instant Pot, or on the Stovetop.
1.5lbschicken breasts, boneless, skinlessdiced (unless making in slow cooker)
2teaspoonsoregano
2teaspoonsdried parsleyor stir in ¼ cup fresh parsley after cooking
2teaspoonscurry powder
½teaspoonred chili flakes
1teaspoonsalt
½teaspoonblack pepper
1medium-smallbutternut squashpeeled and cubed (about 4 cups)
⅔cupquinoa
14ounces(1 ¾ cups) diced tomatoes
4cupschicken or vegetable broth
1bay leaf
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Instructions
Slow Cooker Instructions:
In a small pan heat the olive oil, then saute chopped onion and garlic until lightly browned (can be done in slow cooker if it has a browning function).
Place the chicken breasts in the bottom of the slow cooker. Add all other ingredients on top of chicken and cook on high for 3 hours or 6 hours on low.
When using the Instant Pot for slow cooking, the 'More' setting equals high and 'Normal' equals low.
When finished cooking, discard bay leaf. Take out chicken breasts and shred with 2 forks etc. Return shredded chicken to slow cooker together with fresh parsley (if using) and stir to combine everything evenly.
Serve with a squeeze of fresh lime juice.
Instant Pot
Select 'Saute' to heat the Instant Pot. Once 'Hot' displays add the oil, then stir in onion, garlic, diced chicken and all spices. Saute until the onion has softened.
Add butternut squash cubes, quinoa, diced tomatoes, and broth. Then stir to combine and add the bay leaf on top.
Close the lid and turn the pressure valve to 'Sealing' position. Cook on 'Manual' mode on high pressure for 5 minutes. (Mine takes about 15 minutes to come up to pressure before the timer starts counting down).
When the cooking time is up, let the pressure release naturally for 5 minutes before turning the pressure valve to release any remaining pressure.
Stir in fresh parsley and serve with a squeeze of fresh lime juice.
Stovetop
Heat a large, heavy-bottomed pot (I used my Dutch Oven) on medium. Add the oil and stir in onion, garlic, and diced chicken. Add all the spices and saute until the is onion softened.
Add butternut squash, diced tomatoes, and chicken broth. Stir to combine.
Turn heat to high and bring to a boil. Then close the lid and turn down to a simmer.
After 15 minutes open the lid and stir in quinoa. Close lid again and simmer for another 15 minutes.
Stir in fresh parsley and serve with a squeeze of fresh lime juice.