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Crock Pot Butternut Chicken Stew

It's like money in bank to think about having dinner finished and waiting for you while driving after school athletes around town, knowing that everyone else in the family is on their way home, and hungry. The rich supply of vitamin A in butternut squash(VIDEO) and carrots will combat the oxidative stress produced by exercise, and the lean chicken protein will provide amino acids for building new muscle fiber. Feel free to also throw in a bunch of diced, dark leafy greens of your choice. It's a winner.
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Prep Time 25 minutes
Servings: 4 servings
Course: Crock Pot, Poultry
Ingredients Method

Ingredients
  

  • 8 chicken tenders cut 1" chuncks
  • 1 cup(s) red onion diced 1/2-1" pieces
  • 1 butternut squash peeled and diced, small to medium sized
  • 3 stalks celery cut 1/2" pieces
  • 6 carrots medium to small sized, scrubbed, cut 1" chunks
  • 15 oz(s) crushed tomatoes
  • 2 tbsp Worcestershire sauce
  • 2 tsp thyme
  • 2 tsp oregano
  • 1/2 tsp lemon pepper seasoning
  • 3 garlic clove(s) crushed
  • 1 cup(s) chicken broth
  • 1 1/2 cup(s) wild rice mix

Method
 

  1. Prep Work: To maximize tenderness of chicken, brine chicken tenders (8 hrs.) by marinating them in a brine of salt mixed into water in the ratio of 1 qt. water to 1/4 cup salt. Peel and chop butternut, celery. Scrub carrots; store vegetables all together. Directions:
  2. Brine chicken tenders in refrigerator. (See Prep Work directly above.)
  3. Cook rice accroding to package directions.
  4. Remove chicken from brine and discard liquid. Set on cutting board and lightly sprinkle on both sides with pepper.
  5. Cut chicken into 1" chunks, then add all ingredients together in crockpot. Set on low heat for 6-7 hours, checking for doneness after 6 hours.
  6. Salt stew to taste and serve over rice. If desired, season with a dash of balsamic vinegar and/or grated Parmesan cheese before serving.