Slow cooker chicken and butternut squash stew
Tender chicken, sweet squash and carrots in a savoury herby broth, ready when you walk in.
- Time6 hr 20
- LevelEasy
- Costabout £1.73 a head
Ingredients
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Method
- 1
Put the squash, carrots, celery, onion and garlic in the slow cooker. Lay the chicken on top.
- 2
Pour over the stock and add the thyme and bay leaves. Cook on low for 6 hours, until the chicken pulls apart easily.
360 min - 3
Mix the cornflour with 2 tbsp cold water and stir it in with the kale. Cook on high for 15 minutes until the stew thickens slightly.
15 min - 4
Remove the bay leaves. Shred the chicken a little with two forks and serve in deep bowls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.