Slow Cooker Chicken and Butternut Squash Stew

01Method

1. 1

   Combine flour with salt and pepper in a lidded container, then toss the chicken pieces in the seasoned flour until well coated.

2. 2

   Warm half the oil in a large skillet over medium heat and brown the chicken pieces on all sides, about 4 to 5 minutes per batch. Transfer the browned chicken to the slow cooker.

3. 3

   Add the remaining oil to the skillet over medium heat and soften the onion until translucent, about 5 minutes. Stir in the garlic, jalapeño, and Thai chile pepper and cook until aromatic, 2 to 3 minutes.

4. 4

   Deglaze the skillet with the white wine, simmering until the liquid reduces by half, 2 to 3 minutes, then pour the mixture into the slow cooker.

5. 5

   Add the chicken stock, butternut squash, thyme sprigs, and bay leaves to the slow cooker, making sure all solids are submerged in the liquid.

6. 6

   Cook on Low for 7½ to 9½ hours. Stir in the sour cream, adjust seasoning with salt and pepper, and cook for a further 30 minutes. Finish by stirring in the parsley before serving.