There’s nothing better than being able to bung everything in the slow cooker, let it do it’s thing, and return to a fully cooked and delicious meal! Give this one a try, it’s creamy without having to feel guilty about it!
Slow Cooker Creamy Chicken and Squash Stew
Ingredients
- 1 tbsp extra virgin olive oil
- 500g skinless chicken thighs, chopped into bite sized pieces
- 1 onion, finely chopped
- ½ tsp ginger, minced
- 4 garlic cloves, minced
- 3 celery sticks, chopped
- 100g button mushrooms, halved
- ½ butternut squash, peeled and chopped into bite sized pieces
- 400ml chicken/vegetable stock
- 3 bay leaves
- 2 tsp thyme
- 4 tbsp low-fat natural yoghurt
- 200g spinach
- Brown rice, to serve
- Freshly chopped basil, to serve
Steps
- Step 1
Heat the oil in a frying pan before adding in the chicken thighs. Fry over a medium heat for 4-5 minutes until browned. Once browned, place in your slow cooker
- Step 2
Add the onion to your empty frying pan and heat for 2-3 minutes. Add the garlic and ginger and continue to heat for another 2 minutes, once completed, add this to your slow cooker
- Step 3
Add the stock, celery, mushrooms, butternut squash, thyme and bay leaves to your slow cooker and stir to combine, ensure that everything is covered with liquid – if not, add a little more stock
- Step 4
Place the lid on your slow cooker and cook for 8-10 hours on low
- Step 5
Approximately half an hour before serving, stir in the natural yoghurt and place the lid back on the cooker
- Step 6
Once finished, remove the lid and drop in the spinach leaves, stir through until wilted
- Step 7
Serve with brown rice and a sprinkling of chopped basil
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By The Healthy Employee
- Servings: 6
- Meals or Courses: Mains
- Dish Type: Slow Cooker
- Seasons and Occasions: AutumnNew Year's EveWinter
- Difficulty Level:
- Ratings:
- Created: March 10, 2017
