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It’s fall! In my neck of the woods the leaves are at peak color, the nights are noticeably colder, and the days have been drizzly and overcast. This season makes me want to curl up inside with a warm blanket and read a book while the smells from my slow cooker fill the house.
There is just nothing that beats the aromas from a slow cooker that’s been simmering dinner throughout the day. Maybe part of the reason I love it so much is that I know dinner is already made! I think you’ll love the ease of this squash soup recipe, the big helping of autumn veggies, and, of course, the yummy smell filling the house on a cool fall day.
- 1 lb raw chicken thighs
- 4 cups peeled, chopped butternut squash
- 1 cup peeled, chopped carrot
- 1 medium yellow onion, chopped
- 2 cups chopped mushrooms
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 2 tablespoons minced fresh sage
- 4 cups chicken bone broth
- 2 cups chopped, packed kale (stems removed)
- 2 tablespoons lemon juice
- Combine all ingredients, except kale and lemon juice, in slow cooker, stir to combine.
- Cover and cook on high for 4 hours or on low for 7 hours.
- When cooking has finished, remove chicken thighs with a slotted spoon. Rough chop chicken (which should easily fall apart).
- Add chopped chicken, kale, and lemon juice to slow cooker. Stir to combine and wilt kale. Enjoy!
10 comments
should they be boneless thighs? How about using chicken breast?
Gidget, boneless thighs are easiest. You can sub chicken breast, but it will not be as flavorful.
This may sound like a silly question, but why use thighs instead of chicken breasts? I’m kind of new to all of this and have not used thighs much. Also, why bone in meat? Thanks for all your hard work to keep us all healthy!
~Karen
Hi Karen-
Chicken thighs are generally a bit fattier than breast, which equates to more flavor. And you don’t necessarily have to get them bone-in, just like we can get boneless chicken breast, you can purchase boneless thigh meat for this recipe too. Hope that helps!
Angie, this is a gorgeous recipe… I meant to comment the first time I made it a few weeks ago. We LOVED it. Today, on the second go round, I realized I had no chicken (darn, because it was so good as written), so I just threw a drained can of black beans in. I’m sure it will be great. Thank you so much for this lovely taste of Fall… so pretty, too! (ps. Kale isn’t easy to come by where I live in Japan, so I use daikon tops, which works perfectly, stems and all.)
Lyn, I’m so happy to hear you love it & that you’ve been able to reintro black beans! It’s a good soup for a veggie blast & I like how you use daikon tops.
How long would you cook this in the instant pot? I’m very excited to try it!
I would just use the soup/stew setting at about 30 minutes.
How long would you cook this in a regular pot? 😀
I’d experiment a little, but probably bring to a boil & then reduce to a low simmer for at least 45 mins.