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Slow Cooker Chicken And Butternut Squash Soup – Cozy Dinner Recipe

Slow cooker chicken and butternut squash soup cooks chicken thighs and tender vegetables in a savory broth until the squash is easy to mash. A final stir of heavy cream makes this cozy dinner rich and creamy.
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Prep Time 15 minutes
Cook Time 7 hours 15 minutes
Total Time 7 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 yellow onion medium, chopped
  • 2 carrots medium, peeled and sliced
  • 1.5 lb butternut squash peeled, seeded, and cut into 1-inch cubes
  • 3 cloves garlic minced
  • 1.5 lb chicken thighs boneless, skinless, thawed
  • 4 cups chicken broth low-sodium
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 bay leaf
  • 0.5 cup heavy cream

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the onion, carrots, squash, garlic, chicken, broth, thyme, salt, pepper, and bay leaf to a 6-quart slow cooker.
  2. Stir to distribute the seasonings.
  3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F and the squash is very tender.
  4. Transfer the chicken to a plate and remove the bay leaf.
  5. Shred the chicken with two forks.
  6. Mash some of the squash and carrots in the slow cooker with a potato masher.
  7. Stir in the heavy cream and shredded chicken.
  8. Cover and cook on LOW for 10 to 15 minutes, until hot.

Notes

For the thickest texture, mash some of the squash and carrots before adding the cream. Refrigerate leftovers for 3 to 4 days; freeze without the cream for best texture, then stir in cream when reheating. Half-and-half can be used instead of heavy cream for a lighter soup.