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Paleo slow cooker butter nut squash and chicken stew recipe

April 19, 2017

Is there a such thing as a vegetarian and a meat dish put together? Just kidding, these types of dishes have existed since the beginning of time. but this vegetarian/meat dish has been upgraded - courtesy of your Vitaclay unit.

Ingredients:

  • ¼ teaspoon pepper
  • ¼ teaspoon salt
  • ¼ teaspoon thyme
  • ½ cup dry white wine
  • 1 teaspoon of Herbs de Provence
  • 2 bay leaves
  • 1 ½ cups low sodium chicken broth ( could be bought or homemade)
  • 1 can dice tomatoes
  • 3 garlic cloves roughly chopped
  • ½ onion , about one cup chopped
  • 2 celery stalks, about ½ cup chopped
  • 1 large carrot, about  ½ cup chopped
  • 4 chicken breasts or thighs , boneless and skinless
  • 2 cups butternut squash chopped
  • small handful Italian parsley( some chopped, plus leaves for garnish)
Directions: 
  1. Begin by cutting squash using a sharp knife, in half then cut in large sections. Then cut of the skin, one piece at a time and further cut them into bite sized cubes. Repeat until you have 2 cups.
  2. Chop the carrot and celery make sure they are of large bite size pieces.
  3. Roughly chop the onions and garlic.
  4. Throw all the prepared vegetables in the slow cooker and add all the other ingredients to the pot and stir.
  5. Then add all the chicken breasts making sure they are immersed in the liquid.
  6. Cover and cook for 2 hours.
  7. When ready remove the bay leaves and stir this will make the chicken disintegrate on its own.
  8. Seasoning should be done to your desire. Serve, topping with some parsley and you are good to go with your delicious dish.


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