This hearty and nutritious chicken stew is perfect for batch cooking and meal prepping. Packed with tender chicken, sweet winter squash, and creamy potatoes, this comforting dish is not only delicious but also packed with vitamins and minerals. Whether you're looking for a quick weeknight dinner or a make-ahead meal, this recipe has you covered.

Why You'll Love This Recipe

Nutrient-rich: Loaded with vitamins A and C from the winter squash and potassium from the potatoes.
Time-saving: Perfect for batch cooking and meal prepping.
Family-friendly: A crowd-pleaser that kids and adults alike will enjoy.
Healthy: Made with lean chicken, fresh vegetables, and no added sugars.
Versatile: Can be customized with different types of squash or additional vegetables.
Freezer-friendly: Stores well in the freezer for up to 3 months.

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs
1 medium butternut squash, peeled and cubed
4 medium potatoes, peeled and cubed
1 large onion, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup whole milk or unsweetened almond milk
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the chicken breasts or thighs to the pot and cook until browned on all sides, about 5-7 minutes.
Pour in the chicken broth and add the dried thyme, rosemary, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
Add the cubed butternut squash and potatoes to the pot. Simmer for an additional 15-20 minutes, or until the vegetables are tender and the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Stir in the milk and season with salt and pepper to taste. Let the stew simmer for another 5 minutes.
Remove the bay leaf and discard. Garnish with fresh parsley before serving.

Expert Tips

For extra flavor, consider adding a splash of white wine when cooking the onions and garlic.
If you prefer a thicker stew, you can mash a few of the potatoes before adding them to the pot.
To make this recipe even healthier, you can use chicken breast instead of thighs.
For a vegetarian version, replace the chicken with chickpeas or white beans.
If you're short on time, you can use pre-cut butternut squash to save on prep time.
This stew tastes even better the next day, so make sure to make extra for leftovers.

Frequently Asked Questions

Yes, you can use frozen squash. Just make sure to thaw it completely and drain any excess liquid before adding it to the stew.

This stew can be stored in the fridge for up to 5 days in an airtight container.

Yes, this stew freezes well. Make sure to let it cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.

Absolutely! Add all the ingredients to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Storage and Reheating

Storage

Store the stew in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in freezer-safe containers for up to 3 months.

Reheating

To reheat, thaw the stew in the refrigerator overnight if frozen. Then, heat it in a pot over medium heat until it reaches 165°F (74°C). You can also reheat individual portions in the microwave.