Butternut Chicken Stew
Welcome in fall with the first of the winter squashes in this light chicken stew.
Equipment
- Crock Pot
Ingredients
- 1.5 lbs. chicken breast
- 3 cup butternut squash cubed, one medium squash
- 1 onion chopped
- 3.5 cups chicken broth
- 6 oz carrots baby carrots, or chopped
- 1 tsp garlic powder
- 2 tsp sage
- salt to taste
Instructions
- Chop butternut, onion, and carrots
- Place chicken in crock pot. Sprinkle seasonings over meat.
- Add vegetables to crock pot.
- Pour broth over vegetables and chicken.
- Cook stew on high for three hours or low for 6.
- Remove chicken from crock pot. Shred, and return to pot. Stir to combine.
- Serve hot.
Notes
This recipe is 2 Green or 0 Blue and Purple WW points.