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Butternut Squash Chicken Stew

White Flowers

     When the weather begins to turn, the scent of Autumn fills the air, and the sound of crunchy leaves adds beauty to the symphony of the outdoors, it's then that we head to our cupboards and pull out the crockpot to create our favorite comfort foods. Autumn is my favorite time of the year and one I anticipate early on in September when occasionally there's a hint of Fall in the air...just enough to tease you! It's the time of year when we all get a break from the oppressive heat and can meander outdoors a little more often.

     It's also the time of year when we pull out our favorite soups, stews, and grandma's apple pie recipe. We tend to gravitate towards comfort foods that include vine ripened squashes and apples fresh from the orchard. For this reason this stew combines the best parts of Autumn and much more. Easy to assemble it's a great option to prepare in advance so that you cant get outside more to enjoy the changing colors (or perhaps your favorite football game).


  • 1 1/2 lbs. chicken breast, diced

  • 3 lbs of butternut squash, diced

  • 3 apples, diced

  • 1 medium onion, chopped

  • 2 garlic cloves, minced

  • 4 C chicken broth

  • 5 C baby spinach

  • 2/3 C quinoa

  • 1/2 tsp. dried sage

  • 1 Tbsp. rosemary, minced

  • 1 1/2 tsp. sea salt


  1. Place diced chicken breast on the bottom of the crockpot.

  2. Add in all the remaining ingredients (except the spinach) on top of the chicken.

  3. Add the chicken broth.

  4. Cook on low setting for 6 hours or high for 3 hours.

  5. Right before serving add the spinach.

  6. Enjoy!

Butternut Squash Chicken Stew

Tea Pot
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