Go Back
Print

Slow Cooker Delicata Squash and Chicken Stew with White Beans and Rice

Prep Time 30 minutes
Cook Time 4 hours
Servings 8 people

Ingredients

  • 3 shallots, chopped
  • 6 garlic cloves, chopped
  • 2 celery stalks, sliced
  • 3 sprigs thyme, stems removed and leaves chopped
  • 1 bay leaf, torn
  • 3 chicken breasts
  • 6 cups (1200ml) chicken stock
  • 1 cup (200ml) white wine, such as Sauvignon Blanc, Chardonnay, Pinot Grigio, or Picpoul.
  • 1 1/2 cups (150g) parmesan cheese, grated
  • 14 oz (396g) white beans, drained
  • 1 bunch kale, chopped
  • 2 tbsp extra virgin olive oil, plus extra for cooking the squash
  • 1 cup (200g) brown basmati rice, or any brown rice variety
  • 2 delicata squash, halved, seeds removed, and sliced into 1/2 inch pieces.
  • salt and pepper to taste

Instructions

Prepare the soup

  1. Preheat your oven to 250°F (120°C).

  2. In a 6 quart Dutch oven, heat 2 tbsp of vegetable oil and sauté the shallots, garlic, celery, thyme, and bay leaf until fragrant and translucent.

  3. Place all of the ingredients except for the squash into the Dutch oven.

  4. Season the soup with salt and pepper.

  5. Cook the dish in the oven for 3 hours.

  6. Remove the Dutch oven from the oven and shred the chicken. Season the stew with salt and pepper to taste. Add the brown rice. Cook for an additional 2 hours.

  7. Remove the Dutch oven from the oven and allow the soup to cool covered for at least fifteen minutes.

IF USING A SLOW COOKER:

  1. Place all of the ingredients except for the squash into a 6 quart slow cooker.

  2. Season the soup with salt and pepper.

  3. Cook the dish on low heat for 4 hours, or high heat for 2 hours.

  4. Shred the chicken, and season with salt and pepper to taste. Add the brown rice. Cook for an additional 2 hours on low heat, or 1 hour on high heat.

Roast the squash

  1. Preheat your oven to 425°F (220°C).

  2. Roughly half an hour before the soup is finished, toss the sliced squash pieces with 2 tbsp of vegetable oil and salt and pepper to taste in a large mixing bowl.

  3. Bake the squash for 35 minutes, or until caramelized and browned.

Assemble the dish

  1. Serve the soup and top with the roasted delicata squash. Serve with garlic bread if desired.