Ingredients
2 tbsp olive oil
1 medium onion (chopped)
3 cloves garlic (minced)
1 inch of ginger (peeled and grated)
3 carrots (chopped)
3 chicken breasts or 6- 8 chicken tenders
3 cups chicken broth
1 ½ cups of potatoes (peeled and diced into small cubes)
1 ½ butternut squash (peeled and diced into small cubes)
1 tsp thyme
1 tsp cumin
¼ tsp coriander
½ tsp curry
salt and pepper to taste
Optional: cilantro (chopped)
Preparation
1.In a medium pan, sauté onions and garlic until onions are translucent. Transfer to crock pot. 2.In the same pan, add oil and brown the chicken just until it has a nice sear. Place chicken in crock pot. 3.Add carrots, ginger, broth, butternut squash, potatoes, and spices. 4.Slow cook ( I cook on slow heat for 6 hours.) 5.Optional: I made my roasted butternut squash and beet while this stew was cooking. At the end I decided to add some to the stew. It was excellent together. 6.Optional; Add cilantro when you serve the stew
