Slow Cooker Butternut Squash And Potato Stew Recipes

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SLOW-COOKER SQUASH STEW



Slow-Cooker Squash Stew image

Provided by Food Network Kitchen

Time 8h30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 cloves garlic, sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 1/2 cups dried chickpeas, rinsed
1 pound butternut squash, peeled and cut into large pieces
1 bunch Swiss chard, leaves and stems separated and roughly chopped
1 piece parmesan cheese rind, plus grated parmesan for topping (optional)
Kosher salt and freshly ground pepper
Crusty bread and/or lemon wedges, for serving

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
  • Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
  • Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.

SLOW COOKER CHICKEN AND BUTTERNUT SQUASH STEW



Slow Cooker Chicken and Butternut Squash Stew image

This creamy chicken stew is inexpensive, filling, and healthy. Serve with couscous or mashed potatoes.

Provided by Basildon

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 8h30m

Yield 6

Number Of Ingredients 15

3 tablespoons all-purpose flour
salt and freshly ground black pepper to taste
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
¼ cup vegetable oil, divided
1 onion, chopped
4 cloves garlic, minced
1 jalapeno pepper, seeds and membranes removed, minced
1 Thai chile pepper, seeds and membranes removed, minced
¾ cup white wine
1 ½ cups chicken stock
½ butternut squash, peeled and cut into 1-inch pieces
5 sprigs fresh thyme
3 bay leaves
¼ cup sour cream
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Season flour with salt and freshly ground black pepper in a container with a lid. Dredge chicken pieces in the flour to coat.
  • Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook and stir chicken in hot oil until browned completely, 4 to 5 minutes per batch. Put browned chicken pieces in the slow cooker.
  • Heat remaining 2 tablespoons oil in the skillet over medium heat; cook and stir onion in the hot oil until translucent, about 5 minutes. Add garlic, jalapeno pepper, and Thai chile pepper; continue to cook and stir until the garlic is fragrant, 2 to 3 minutes.
  • Pour white wine over the onion mixture; cook at a simmer until the liquid reduces, 2 to 3 minutes; transfer to the slow cooker.
  • Stir chicken stock, butternut squash, thyme, and bay leaves into the chicken mixture in the slow cooker, assuring solids are all submerged in liquid.
  • Cook on Low for 7 1/2 to 9 1/2 hours. Stir sour cream into the stew and season with salt and pepper; continue cooking another 30 minutes. Stir parsley into the stew.

Nutrition Facts : Calories 303.2 calories, Carbohydrate 19.7 g, Cholesterol 50 mg, Fat 16.4 g, Fiber 2.8 g, Protein 15.2 g, SaturatedFat 4.1 g, Sodium 222.7 mg, Sugar 4.4 g

SLOW COOKER BUTTERNUT SQUASH STEW



Slow Cooker Butternut Squash Stew image

A hearty mixture of veggies and sage sausage in a slow cooker.

Provided by MAGGIEMAY84

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 3h

Yield 8

Number Of Ingredients 15

¾ butternut squash, diced
1 pound sage pork sausage, crumbled
3 potatoes, cut into small cubes
3 stalks celery, sliced
3 carrots, sliced
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can crushed tomatoes
1 large onion, diced
1 (8 ounce) can tomato sauce
1 green bell pepper, thickly sliced
4 cloves garlic, minced
1 ½ teaspoons curry powder
1 ½ teaspoons ground cumin
1 ½ teaspoons Chinese five-spice powder
salt and ground black pepper to taste

Steps:

  • Stir butternut squash, sausage, potatoes, celery, carrots, chickpeas, crushed tomatoes, onion, tomato sauce, green bell pepper, garlic, curry powder, cumin, five-spice powder, salt, and pepper together in a slow cooker or tagine.
  • Cover and cook on High until butternut squash is tender and sausage is cooked through, about 2 hours and 30 minutes. Stir ingredients halfway through the cooking process if possible.

Nutrition Facts : Calories 344.9 calories, Carbohydrate 45.6 g, Cholesterol 32.5 mg, Fat 13.3 g, Fiber 8.4 g, Protein 14.2 g, SaturatedFat 4.4 g, Sodium 888.9 mg, Sugar 6.5 g

SLOW COOKER LAMB STEW WITH BUTTERNUT SQUASH AND MARSALA WINE



Slow Cooker Lamb Stew with Butternut Squash and Marsala Wine image

This is a winter favorite in our family. Beef bone broth, Marsala wine, fresh thyme, and rosemary blend with the ingredients to create a really great tasting lamb stew. Serve with your favorite crusty bread.

Provided by Dan Toomey

Categories     Lamb Stew

Time 6h40m

Yield 6

Number Of Ingredients 16

1 pound cubed lamb stew meat
½ teaspoon salt, or more to taste
½ teaspoon ground black pepper
2 teaspoons butter
1 medium sweet onion, diced
1 medium shallot, diced
4 cloves garlic, minced
2 cups diced butternut squash
2 cups chopped white mushrooms
1 cup diced sweet potato
1 cup diced carrots
1 cup diced celery
2 cups beef bone broth
1 cup Marsala wine
4 sprigs fresh rosemary
4 sprigs fresh thyme, or to taste

Steps:

  • Season lamb with 1/2 teaspoon salt and pepper.
  • Melt butter in a large skillet over medium heat. Add onion, shallot, and a pinch of salt; saute until translucent, 3 to 5 minutes. Add lamb and brown for 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Transfer to a slow cooker.
  • Add butternut squash, mushrooms, sweet potato, carrots, and celery; mix ingredients. Add bone broth and Marsala wine; it won't look like enough liquid but don't worry. Place rosemary and thyme on top.
  • Cover and cook on High for 4 hours. Lift fresh herbs and stir the stew. Replace herbs, cover, and cook on Low until vegetables and lamb are tender, about 2 more hours.
  • Remove herbs before serving.

Nutrition Facts : Calories 250.5 calories, Carbohydrate 27.6 g, Cholesterol 39.2 mg, Fat 5 g, Fiber 5.9 g, Protein 15.6 g, SaturatedFat 2.1 g, Sodium 543.1 mg, Sugar 7.9 g

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