One-Pot Chicken Butternut Squash Stew


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Video taken from the channel: OnePotChefShow


Butternut Squash Soup with Chicken

Video taken from the channel: Jessica Gavin


Chicken, Apple And Butternut Squash Stew: Basically Fall In A Bowl | Recipe | Well Done

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Chicken, Lentil and Butternut Squash Soup Recipe

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15 minute Instant Pot Chicken and Butternut Squash Stew

Video taken from the channel: Cooking with Thas


One-Pan Chicken with Kale and Butternut Squash from ‘America’s Test Kitchen’

Video taken from the channel: The Doctors


Late Nights | One Pot Chicken Stew | Light ASMR | Lightly Spoken

Video taken from the channel: Cooking with Honey

Ingredients 2 Tbsp. canola or grapeseed oil (or any other high-smoke point oil) 1 lb. boneless, skinless, chicken thighs, cut into bite size pieces 2 Tbsp. all-purpose flour 1 cup carrots, thinly sliced on diagonal 1 medium onion, cut into wedges 4 garlic cloves, chopped 3 cups chopped butternut. Stir in spices and 1/4 teaspoon salt; cook 1 minute. Stir in 1 cup chicken broth, squash, and tomatoes. Bring to a boil, reduce heat, cover and simmer 20 minutes or until chicken is done and squash.

This is a great chicken stew for weeknights because it takes only 15 minutes to prep. Just sauté garlic, ginger and onions, add squash cubes and curry powder and simmer for a few minutes. Add red lentils and broth and simmer for 25 minutes. Stir in shredded chicken, lime juice and cilantro and dinner. This Instant Pot chicken stew with butternut squash is perfect fall comfort food.

It is full of flavor and nutrition and is gluten free and dairy free. This creamy stew is full of chicken, squash, carrots and spinach with a spicy curry flavor. Loaded with protein and amazing veggies, Slow Cooker Chicken & Butternut Squash Stew is easy to throw together, hearty, full of flavor and is the perfect meal to make on a busy day. Whole30, Paleo, gluten free and dairy-free. Add tomatoes, chicken broth, wine, salt, pepper, sage, thyme and bring to a boil; simmer about 45 minutes to 1 hour.

Add squash, bring to boil and simmer 30 minutes or until squash is tender. Stir in frozen peas (optional) and reheat for a minute or two. Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or similar large, sturdy pot.

Season the chicken with salt and pepper on both sides. Once the oil is hot, add the chicken thighs in a single layer. Brown for 3 to 4 minutes on each side until light golden brown, transfer to a plate.

Squash & Chicken Stew We created a satisfying stew that’s nutritious, loaded with flavor and family-friendly. Slowly simmer chicken thighs with stewed tomatoes, butternut squash, green peppers and onion for meal-in-one convenience. —Taste of Home Test Kitchen. Cider, chopped apple, butternut squash, and parsnips lend appealingly forward sweetness to this fall harvest stew.

Unfiltered apple cider has pectins that help thicken the stew. If you use filtered, clear cider, add another tablespoon of flour. Tips on making this butternut squash stew: Wear either latex or vinyl gloves when cutting and peeling butternut squash as it makes for clean hands.

There are a few things I can’t stand on my hands – grease and butternut squash residue; Cut the squash into 1/2 inch to 1 inch cubes but don’t stress is they aren’t all uniform.

List of related literature:

Add the vegetables, pour in the stock, bring to a boil, and simmer, covered, for about 30 minutes or until the chicken is cooked through and the vegetables are tender.

“Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy B” by Annabel Karmel
from Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy B
by Annabel Karmel
Atria Books, 2009

2|Add remaining vegetable broth, squash, and potatoes to the pot, along with the salsa and oregano.

“The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes” by LeAnne Campbell, T. Colin Campbell, Steven Campbell Disla
from The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes
by LeAnne Campbell, T. Colin Campbell, Steven Campbell Disla
BenBella Books, Incorporated, 2013

The recipe serves four people, but you can double it for eight if you have enough broth.

“From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food” by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food
by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
Chronicle Books LLC, 2012

3 Add broth and sage to skillet; add squash and potatoes.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

To use just one pot, we first sautéed the root vegetables in butter until caramelized and then added the potatoes with a little chicken broth.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Add the squash, parsnips, broth, and 1 cup water; season with ½ teaspoon salt and ¼ teaspoon pepper.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Add soup vegetables, flame-singed onion, 6 peppercorns and Y2-1 bay leaf, and cook another 15-20 min. or until chicken and vegetables are tender.

“Polish Heritage Cookery” by Robert Strybel, Maria Strybel
from Polish Heritage Cookery
by Robert Strybel, Maria Strybel
Hippocrene Books, 2005

Add a half cup of chicken stock to the pan and bring to a boil; reduce to a simmer and return the chicken to the pan along with a handful of green olives, pitted and chopped.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Add the squash and ½ cup chicken broth.

“The Kentucky Fresh Cookbook” by Maggie Green, Cricket Press
from The Kentucky Fresh Cookbook
by Maggie Green, Cricket Press
University Press of Kentucky, 2011

Place in the casserole, parsley, bay leaf, onion; then the squabs or chicken; add soup, salt, pepper or paprika; cover the dish and put into the oven one and one-half hours.

“The Settlement Cook” by Simon Kander, Henry Schoenfeld
from The Settlement Cook
by Simon Kander, Henry Schoenfeld
Dover Publications, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • This is a ASMR video. If you don’t know what that is PLEASE look it up! I’m speaking softly on PURPOSE! Lord y’all gone give me ulcers over this! Lol ����

  • Without the chicken stock, it would have been a healthy meal, u pour water and leave it for 20 minuets, chicken stock is full of fat.!!

  • I like to add heavy cream to mine and make it ‘creamy chicken soup.’ And by watching this, reminded me that I have a couple of servings in the freezer. I just took them out. Will have one bowl for lunch! Thanks!

  • There is no such thing as ASMR in kitchen! Why humanity is so week… Kitchen is about passion and a bit haotic not about closing windows and hiding in kitchens corner.

  • Made a quick chicken stock the other day for my chicken/mushroom/wild rice soup. I had a carcass and drippings from a rotisserie chicken, so I cooked it in the water that I later used for the soup for a half hour or so, then strained.

    I also keep a jar of Roast Chicken Better Than Bouillion in the refrigerator. A spoonful in soup or a sauce makes a big difference!

  • Do you know that your my little secret from my family? Lol. Most days I cannot be bothered or don’t know what to make for dinner so I watch your videos and copy exacly as you do, and they all think I’m a genius cook! I put the volume on YouTube really low and watch it step by step in the pantry ����. Thank you for all your videos they are amazing.

  • Beautiful looking soup������, drooling as I’m watching you guys eat it, ����������������������������������������Stay safe Glenn and Julie

  • I make a similar one but use carrots as husband doesn’t do squash. Off to check out Ras el Hanout. Must confess I don’t recognize it. Thank-you.

  • I’d add an extra step when making this soup dish. Skim off the foamy scum from the chicken after the soup has been boiling for awhile. It yields a clearer, much cleaner tasting soup. 😉

  • You are truly inspirational David and your recipes are great. Whenever I feel a little down, I just switch you on!!. Thank you.. ��

  • Hi Glen and Jules, we have really been enjoying your pandemic pantry videos. They have helped make these weird times a bit better.

  • I’ll add some potato or rice or barley starch to thicken it because I love thick soups. Such a simple recipe. Love it. Thank you for sharing this❤

  • Tried this twice. Gonna make some recommendations.
    -Chop the vegetables as finely as possible, to absorb more liquid.
    -cut the carrots diagonally
    crush the garlic with the side of your knife
    Use chicken bouillon instead of broth, so you can make the taste as strong or as plain as you like
    let the soup simmer for as long as possible; at least an hour, so everything will be extremely tender.
    Also, if you like the liquid part of the soup as much as I do, use 6 cups of bouillon instead of 4.
    Thanks for the great recipe! It was really good and really simple!

  • I make this all the time:) its always cold in the UK haha I love this so much its the only dish with veggies my kids actually will eat!

  • pro-tip if you have those boxed stock containers with the pour spouts (or any container like that). Don’t pour them as you would expect, that covers the full spout and doesn’t allow air to enter and you get that lappy splashing pour. Turn it on it’s side, or completely around and pour it “upside down”. Air can get in and you get an even pour without it splashing around. Alternatively you can poke a hole in it on the opposite side as the spout as well, just let air in at the same rate the liquid leaves.

  • Okay so at first when I clicked on the video I was talking shit like this is ridiculous!…then she mesmerized me and the food looked good I just need a glass of chilled white wine I’m sold! ��������

  • I love the fact he always encourages you to get creative. I am a huge fan. Everything he makes in the slow cooker comes out great. And, I love screwing around with the crock pot.

  • I’ve tried many of your recipes and so far every one has been a hit. My favorite part of your videos, aside from the yummy dishes, is your giggle after you try it. Always makes me smile ��

  • I’d use anything but lentils. Yuck, I’ve tried over and over to like them, and they just make me gag! I’d probably use dark red kidney beans or black beans (precooked, as they take much longer than lentils).

  • I go chicken thighs boiling now as I watch this,…. sadly it just boiling it plain salted water as it’s for my dog, but I will make this tomorrow all for me. with herbs and spices too. x

  • My grandma would make lentil soup all the time… but this looks like a nice twist on the usual recipe with just root vegetables. Thanks for the video!

  • Hey Glen & Julie, do you think it helps to store spices & spice mix in as small of a container as possible, or does it really matter that much if theres a little air space in the jar?

  • Very good point about non extravagant veggie stock. I’ll be honest to say, I got intimidated of the idea of making an “amazing” veggie stock like yours. But my freezer started to fill up with too many scraps for me to ignore so I did the plunge.I only did the minimal effort of roasting, from frozen for 2 hours in a roaster and then dumping it in water. In the end it still made really really good veggie stock. With no effort in cutting sizes or adding extras like seaweed. Was still way above store bought

  • Glen, is there a reason for cooking the ingredients in the order you did?
    As some have noted, seems backwards for maximizing the flavour.

  • Honey, this looks fab and great for tonight as it is so cold �� in Canada ����. Will be making this tonight!
    Love to hear your soft, gentle voice!

  • That looks great. I have never been a big fan of squash/pumpkin but I want to eat more seasonally available food so I am searching for recipes to try.

  • This is terrific! Do you think you could turn your hand to an old-fashioned Irish Stew? The kind with a runny sauce and vegetables. I should have taken notes as a kid and now, it’s too late.

  • I made this dish last night and O..M..G…flavor was so amazing!! And with the cornbread…just the best!!! It made my boyfriend cry! And hes a Chef! Lol definitely gets a 10! And 2 thumbs up!! Seriously love this!! Thank you so much for this delicious recipe!! Amazing!! ❤❤❤

  • Not hating, I would have made it in a little different order. Onion (cooked longer too) then sear chicken to get yummy cracklings, then tomato paste, then everything else. I think meat carmelization elevates any dish ��

  • Just your Voice alone makes me want to put on my Coziest pajamas,With my Unicorn slippers and make some Chicken Stew In the dark…Thanks Queen!

  • I made a version of this after seeing this episode yesterday. I didn’t have Ras al Hanout, but something called 7 spices. It turned out fabulous, thanks for the recipe!!

  • I just checked out ASMR…. �� I’m watching this on mute because I have no patience for the low mellow toningI need to be alertI’m on a night shift ��

  • Vegetable stock in a vegetable forward stew (significant proportion of butternut squash) is wonderful. It should bring out the sweetness of the vegetables. Nicely done, Glen.

  • You are saving my life! Cooking can seem so daunting sometimes like it’ll take forever but this channel is pulling me out of the frozen food section. Thank you!

  • Exact same actions re: staying home as much as possible and meal planning about a week and a half at a time while keeping flexible for days we just can’t. Shopping later today, in fact, for a couple of households. This soup sounds delicious: love butternut squash soup on its own:) Seriously looking forward to the final information on your KFC efforts �� Thank you again for your and Jules calming energy.

  • The disruptions in the supply chain are starting to make themselves known here. I live in Mississippi, and at Walmart yesterday, ground beef was 15 USD a pound nearly four times as much as it cost in December 2019.

  • From Quebec and my first drink ever when I was a teen was ice cider. My parents are huge fans. I hate most wine but ice cider tastes like grown up apple juice.


  • This is super super helpful! I’m in college and wanna know cooking basics like this that’re really easy and affordable. I’ve been craving soup so this was a great watch. Love the channel and your personality!! Thanks for sharing!

  • I am subscribing after just watching this one video. The recipe is great and looks delicious, your voice is so soothing and you kept it short n sweet. Perfect for myself who is a high stress impatient person lol. Ty��

  • I just made your version of chocolate ice cream and I can’t wait to get it out of the freezer. I’ll try this recipe too. New subscriber! Love from the U.S.

  • Thank you! Great recipe. Very hearty. I was looking for a great one-pot chicken stew and I found it. Of course I tweaked it to what I had in the cupboard and fridge but isn’t that half the fun of cooking?:)

  • I put a little cardamom in the chicken when I browned them because I didn’t have a lemon nor coriander. It smells great! Can’t wait to taste it!

  • Great recipe guys. I have two butternut squash from last years garden so that’s what I’ll make tomorrow. Love how excited Jules gets. From one Jules to another happy cooking you 2.

  • Looks fantastic mate. Thanks for the upload. BTW do you know what happened to Karl the Aussie Griller? He hasn’t uploaded anything in years to both his channels. I miss his recipes. Hope he’s OK.

  • Your voice not gonna put me to sleep with me waking up with the phone hanging out my hand! �� Let me go back and watch the video! Furthermore, this looks so good, can’t wait to try!

  • You’ve been a godsend during the pandemic, thanks for all the fantastic and simple recipes. Any chance you could do a NE Clam Chowder recipe for us?

  • Just made this tonight, I added a turnip and parsnip which i added with the potatoe, then added some mushrooms about 5 minutes before swerving bloody beautiful. A great easy recipe that i will make again. Thanks Honey

  • I would add in celery, green pepper and tomatoes. Maybe even some cheese of some kind. But your idea is good, too!! I live here in Denver, Colorado USA and it is getting warm here, almost summer time, the time I LOVE!!!!!!!!!!!!!!!!!!!!

  • Super delicious! Just made it tonight for dinner (tweaked it a lil bit) & it was quick. ��Honey on the cornbread was another level of flavor. Thank you for this recipe!

  • Thank you for your time. I know this is not the path you would have chosen but you bring smiles and kindness and best yet yummy food. To your good health. I love your laugh and recipes.!