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Crockpot Chicken & Butternut Squash Stew
WHAT'S COOKIN' WITH MARY?16Ingredients
35Minutes
360Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. boneless skinless chicken thighs (cut into chunks)
- 1 boneless skinless chicken breast (with tender, cut into chunks)
- 1/2 butternut squash (large, or 1 small, peeled & cut into chunks)
- 1 brown onion (medium, diced)
- 2 large carrots (cut into 1 inch segments)
- 2 stalks celery (green parts only, diced)
- 6 cloves garlic (minced, to taste, I used 6)
- 1 cup low sodium chicken broth
- 1 cup dry white wine (or additional cup of broth)
- 6 oz. tomato paste
- 1 Tbsp. Herbs de Provence
- 1 bay leaf (fresh or dried)
- 1/2 tsp. salt
- 3/4 tsp. pepper (to taste)
- 2 Tbsp. butter (I used unsalted)
- 2 Tbsp. flour (I used whole wheat)
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium860mg36% |
| Potassium1360mg39% |
| Protein35g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber5g20% |
| Sugars9g |
| Vitamin A230% |
| Vitamin C45% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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