Butternut Squash Chicken Stew (Crockpot)

Once that cold air hits and I’m in leggings, boots, and a scarf most days, my cooking shifts to stewy-type meals.   As a momma, I struggle with things that the kids will eat that are flavorful but don’t compromise our healthy eating too.   So I came up with this yummy butternut squash chicken stew and needless to say, everyone was happy.  Nothing like a bowl of hot soup on a cold fall evening!

Ingredients: 
1 Medium Butternut Squash, peeled and diced into 1 inch cubes
3 medium chicken breasts, thawed
2 cups organic vegetable (or chicken) broth
1 medium red pepper, diced
3/4 c frozen corn
1 tsp minced sage
1 tsp chopped oregano
1/2 tsp garlic powder
Sea salt & black pepper to taste
Greek Yogurt, optional

Directions:  
In a medium sized crockpot, sprayed with olive oil cooking spray, place 3 thawed chicken breasts.  Sprinkle with seasonings.  Pour broth over chicken.  Add peppers.  Cook on low 4 hours.   Add butternut squash and continue to cook for 1-2 hours.  Add corn.   Stir well, turn heat to “keep warm” and serve.

*Mom note- my oldest is funky about squash so I took an immersion blender to half of the stew to pureé the squash a bit and it turned out really great too.  You could also throw the whole thing in the food processor for a “creamier” version of this!

Serves 4-6.

Top with small dollop of lowfat plain Greek yogurt.

***To Make This Recipe Whole30 Friendly- eliminate the corn & Greek Yogurt)

For 21 Day Fix: 

1 bowl =
1 green
1 red
1 yellow