If you’re craving a cozy, hearty meal that feels like a warm hug in a bowl, then you absolutely have to try this Butternut Squash Chicken Stew. It’s a vibrant, soul-satisfying dish that beautifully marries tender chicken with the natural sweetness of butternut squash, all enveloped in a fragrant, spiced broth. Whether you make it in a slow cooker, Instant Pot, or on the stovetop, this stew delivers layers of flavor and comfort that will have you coming back for seconds (and maybe thirds!).

Ingredients You’ll Need

Gathering the right ingredients is half the fun, and for this Butternut Squash Chicken Stew, simplicity reigns supreme. Each ingredient plays a starring role, from the earthy butternut squash that adds sweetness and creaminess, to the spices that bring warmth and a little kick, making every spoonful unforgettable.

Olive oil: This is the base for sautéing your onions and garlic, adding a gentle richness.
Onion (medium, chopped): Provides a subtle sweetness and depth to the stew.
Garlic cloves (minced): Brings a fragrant punch that wakes up the flavors.
Chicken breasts (1.5 lbs, boneless, skinless, diced): Tender protein that soaks up all the delicious spices.
Oregano (2 teaspoons): Adds an aromatic, slightly peppery note to balance the dish.
Dried parsley (2 teaspoons) or fresh parsley (1/4 cup): Offers a fresh, vibrant finish when stirred in at the end.
Curry powder (2 teaspoons): Brings a warm, earthy complexity that makes the stew special.
Red chili flakes (1/2 teaspoon): Provides just the right amount of heat without overpowering.
Salt (1 teaspoon): Essential for enhancing all the flavors.
Black pepper (1/2 teaspoon): Adds a subtle spice that rounds out the seasoning.
Butternut squash (medium-small, peeled and cubed, about 4 cups): The star ingredient, offering sweetness and velvety texture.
Quinoa (2/3 cup): Adds a lovely nutty flavor and healthy grains to bulk up the stew.
Diced tomatoes (14 ounces): They bring acidity and a touch of sweetness, balancing the richness.
Chicken or vegetable broth (4 cups): The flavorful liquid base that ties everything together.
Bay leaf (1): Infuses a subtle herbal undertone during cooking.

How to Make Butternut Squash Chicken Stew

Step 1: Sauté the aromatics

Start by warming the olive oil in your preferred cooking vessel—be it a skillet, slow cooker with a browning feature, or Instant Pot set to ‘Sauté.’ Add the chopped onion and minced garlic, cooking until they soften and just begin to brown. This step develops a fragrant, flavorful foundation crucial to the stew’s depth.

Step 2: Add the chicken and spices

Next, stir in the diced chicken breasts along with oregano, dried parsley, curry powder, red chili flakes, salt, and black pepper. Cook until the chicken starts to turn white and the spices release their aromas. This coats the chicken with rich, robust flavors that will infuse into the stew.

Step 3: Incorporate vegetables, grains, and broth

Mix in the peeled butternut squash cubes, quinoa, diced tomatoes, and broth. Nestle the bay leaf on top before sealing the cooking vessel. The combination of butternut squash and quinoa not only adds texture but brings heartiness to every spoonful.

Step 4: Cook to perfection

Depending on your method, cook the stew until the chicken is tender, the squash is soft, and the quinoa has absorbed the flavors—roughly 3 to 6 hours on low or 5 minutes at high pressure with a natural release if using an Instant Pot, or around 30 minutes simmering on the stovetop. The result is a stew bursting with richness and cozy comfort.

Step 5: Finish with fresh parsley and a squeeze of lime

Once the stew is done, remove the bay leaf and shred the chicken if using larger pieces. Stir in fresh parsley for brightness, then serve with a fresh squeeze of lime juice—it really elevates the whole dish by adding a vibrant pop of citrus that cuts through the richness beautifully.

How to Serve Butternut Squash Chicken Stew

Garnishes

A simple garnish can turn your Butternut Squash Chicken Stew into something truly special. Fresh parsley sprinkled on top offers a lovely color contrast and fresh herbal notes. A wedge of lime on the side invites everyone to add brightness as they eat.

Side Dishes

This stew is filling on its own, but if you want to round out your meal, consider serving it alongside crusty bread to sop up the savory broth or over a bed of steamed greens for added nutrients and texture. A simple green salad with a lemon vinaigrette also pairs beautifully and keeps the meal light.

Creative Ways to Present

Looking to impress your guests? Serve the stew in rustic bowls to highlight its homestyle charm, or get creative with bread bowls for a fun and edible presentation. For a family-style dinner, ladle the stew into a large, beautiful pot right at the table and let everyone dive in.

Make Ahead and Storage

Storing Leftovers

Your Butternut Squash Chicken Stew tastes even better the next day once the flavors have melded. Store leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to cool the stew completely before refrigerating to keep it fresh.

Freezing

This stew freezes exceptionally well, making it a perfect dish for batch cooking. Portion it out into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

To reheat, simply warm the stew in a pot over medium heat until bubbling, stirring occasionally. You can add a splash of broth or water if it has thickened too much. Avoid microwaving directly from frozen to keep the texture intact.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will add a bit more fat and richness, making the stew even more succulent. Just adjust the cooking time slightly to ensure they’re cooked through.

Is quinoa necessary or can I substitute it?

Quinoa adds a lovely texture and nutritional boost, but if you don’t have it on hand, you can substitute with rice, barley, or leave it out altogether for a lighter stew.

Can this recipe be made vegetarian?

Yes, swap the chicken for hearty beans like chickpeas or white beans, and use vegetable broth. The butternut squash and spices will still shine beautifully for a delicious vegetarian stew.

How spicy is this stew?

The red chili flakes give just a mild kick without overwhelming the dish, making it suitable for those who prefer gentle heat. You can adjust the amount up or down based on your spice tolerance.

Can I prepare this stew completely in a slow cooker?

Yes! Start by sautéing the onion and garlic either in the slow cooker’s browning setting or on the stovetop for the best flavor, then add the rest of the ingredients and cook low and slow. It’s super easy and perfect for busy days.

Final Thoughts

This Butternut Squash Chicken Stew is the kind of dish that warms your soul and brightens grey days with its cozy spices and vibrant colors. It’s straightforward enough for weeknight dinners but impressive enough for guests. I truly hope you give it a try and let this stew become one of your go-to favorites for comfort food that’s wholesome and downright delicious.

Butternut Squash Chicken Stew Recipe

Print Recipe

★★★★★

4.9 from 17 reviews

This comforting Butternut Squash Chicken Stew is a hearty and flavorful one-pot meal perfect for any season. Featuring tender chicken breasts, sweet butternut squash, quinoa, and a blend of aromatic spices like oregano, curry powder, and chili flakes, this stew can be made easily in a slow cooker, Instant Pot, or on the stovetop. Finished with fresh parsley and a squeeze of lime juice, it combines wholesome ingredients for a nutritious and satisfying dinner.

Author: Emma
Prep Time: 15 minutes
Cook Time: 45 minutes (Instant Pot); 3 hours (slow cooker high) or 6 hours (slow cooker low); 30 minutes (stovetop)
Total Time: 1 hour (Instant Pot); 3 hours 15 minutes (slow cooker high); 6 hours 15 minutes (slow cooker low); 45 minutes (stovetop)
Yield: 6 servings 1x
Category: Main Course, Stew
Method: Slow Cooker, Instant Pot, Stovetop
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Main Ingredients

1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
1.5 lbs chicken breasts, boneless and skinless, diced (unless making in slow cooker)
1 medium-small butternut squash, peeled and cubed (about 4 cups)
2/3 cup quinoa
14 ounces (1 3/4 cups) diced tomatoes
4 cups chicken or vegetable broth
1 bay leaf

Spices and Herbs

2 teaspoons oregano
2 teaspoons dried parsley (or 1/4 cup fresh parsley to stir in after cooking)
2 teaspoons curry powder
1/2 teaspoon red chili flakes
1 teaspoon salt
1/2 teaspoon black pepper

To Serve

Fresh parsley, chopped (if using dried parsley during cooking)
Fresh lime juice, for squeezing over served stew

Instructions

Slow Cooker Prep: Heat olive oil in a small pan and sauté the chopped onion and garlic until lightly browned. You can also do this step in the slow cooker if it has a browning function.
Add Ingredients: Place the chicken breasts at the bottom of the slow cooker. Add all other ingredients including the sautéed onions and garlic, butternut squash, quinoa, diced tomatoes, broth, spices, and bay leaf on top.
Cook: Cook on high for 3 hours or low for 6 hours. Note: Using an Instant Pot slow cooker setting, ‘More’ equals high and ‘Normal’ equals low.
Finish: When done, discard the bay leaf. Remove the chicken breasts and shred them with two forks. Return shredded chicken to the slow cooker and stir in fresh parsley if using dried parsley earlier.
Serve: Ladle stew into bowls and finish with a squeeze of fresh lime juice.
Instant Pot Saute: Select ‘Saute’ on Instant Pot. Once hot, add olive oil, then add onion, garlic, diced chicken, and spices. Saute until onion softens.
Add Remaining Ingredients: Add butternut squash, quinoa, diced tomatoes, chicken broth, and bay leaf. Stir to combine.
Pressure Cook: Close lid and set valve to ‘Sealing’. Cook on ‘Manual’ high pressure for 5 minutes. Allow natural pressure release for 5 minutes before quick releasing the remaining pressure.
Finish Instant Pot: Stir in fresh parsley and serve with a squeeze of lime juice.
Stovetop Method: Heat a large heavy-bottomed pot over medium heat. Add olive oil, onion, garlic, diced chicken, and spices. Saute until onion softens.
Add Veggies and Broth: Add butternut squash, diced tomatoes, and chicken broth. Stir and bring to a boil over high heat.
Simmer: Reduce heat to low, cover with lid, and simmer for 15 minutes.
Add Quinoa: After 15 minutes, stir in quinoa. Cover again and simmer for an additional 15 minutes until quinoa is cooked and squash is tender.
Serve: Stir in fresh parsley and serve with lime juice squeezed on top.

Notes

You can substitute vegetable broth to make the recipe vegetarian, but omit chicken or replace with plant-based protein.
Adjust red chili flakes to your heat preference or omit for a milder stew.
Quinoa adds a nice texture and protein; you may substitute with rice but cooking times will vary.
Using fresh parsley at the end brightens the flavor but dried parsley works well during cooking.
Leftovers keep well in the fridge for up to 3 days and also freeze nicely for up to 3 months.
For a thicker stew, reduce the amount of broth slightly or simmer uncovered near the end of cooking.
This stew is naturally gluten free and high in protein and fiber.

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 320
Sugar: 5g
Sodium: 620mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 35g
Cholesterol: 75mg

Keywords: butternut squash stew, chicken stew, quinoa stew, healthy dinner, slow cooker chicken, Instant Pot stew, one pot meal, healthy comfort food