Slowcooker/Crockpot Chicken, Butternut Squash, and Bacon stew

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 233.3
  • Total Fat: 5.3 g
  • Cholesterol: 34.5 mg
  • Sodium: 586.3 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 6.2 g
  • Protein: 18.2 g

View full nutritional breakdown of Slowcooker/Crockpot Chicken, Butternut Squash, and Bacon stew calories by ingredient
Submitted by:

Introduction

Just as a note, I am eating a low fat, low carb, high protein diet. This is something I made based on a recipe which called for pasta...I thought I could make a similar base and just not add pasta, but add protein and make it a fuller meal with vegatables, etc. I think this recipe is pretty good, but it could use more spices. Let me know what you think would make it better! Just as a note, I am eating a low fat, low carb, high protein diet. This is something I made based on a recipe which called for pasta...I thought I could make a similar base and just not add pasta, but add protein and make it a fuller meal with vegatables, etc. I think this recipe is pretty good, but it could use more spices. Let me know what you think would make it better!
Number of Servings: 10

Ingredients

    Rosemary, dried, 0.50 tsp
    Salt, 0.75 tsp
    Bacon, 6 medium slices, cooked
    Shallots, 5 tbsp chopped
    Butternut Squash, 3 cup, cubes
    Bird's Eye Cooked Winter Squash (Frozen) 12 oz, 1 serving Chicken Breast, no skin, 2 breast, bone and skin removed Parmesan Cheese, grated, 0.33 cup
    Hunt's No Salt Added Diced Tomatoes - 1 can, 1 serving
    Campbell's Healthy Request Cream of Chicken Soup - 1 can
    1 can water
    Swanson Chicken Broth 100% Fat Free 33% Less Sodium - 1 can
    Nutmeg, ground, 3 tbsp
    Orange bell pepper, 1 cup, chopped
    Peas, frozen, 1 package (10 oz) (remove)
    Yellow Sweet Corn, Frozen, 2 cup kernels

Directions

1.) Put the chicken, broth, cream of chicken soup, 1 can of water, frozen winter squash, tomatoes, parmesan cheese, nutmeg, peas, and corn in the crockpot/slowcooker. Add salt and pepper to taste. Cook for about 4 hours, or until chicken is done and falling apart.

2.) Place foil on baking sheet, and spray with non-stick cooking spray. Spread out butternut squash, sprinkle with salt and pepper. Spread rosemary on butternut squash. Bake in oven at 425 degrees for about 45 minutes. Check every 20 minutes and stir. Butternut squash is done when cubes are soft, and browning on one or two sides.

3.) Cook bacon, and drain fat until just enough is left to cover bottom of skillet. Separately, crumble bacon and set aside. Saute shallots and bell pepper until soft and browning.

4.) When crockpot is done, shred chicken with two forks, or put it in a stand mixer and mix until shredded. Add back to crockpot. Add bacon, and shallot and bell pepper mixture to crockpot. Add salt and pepper to taste. Serve.

Serving Size: 10, 1 cup servings

Rate This Recipe