Slow Cooker Shredded Chicken with Butternut Squash, Mild Miso and Sage

Name: Slow Cooker Shredded Chicken with Butternut Squash, Mild Miso and Sage
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 6
Cuisine: Fusión casera
Ingredients: 2 lb boneless skinless chicken thighs; 5 cups butternut squash; 1 1/2 cups yellow onion; 1 tbsp garlic; 3 tbsp white miso; 1 cup chicken broth; 1 tbsp rice vinegar; 1 tbsp olive oil; 2 tbsp fresh sage; 1 tsp sweet paprika; 1/2 tsp black pepper; 3/4 tsp salt; 1 tbsp sesame seeds; 2 tbsp chives

An original slow cooker stew with tender chicken thighs, diced butternut squash, onion, and a fragrant broth with mild miso, garlic, sage, and a touch of rice vinegar. The result is silky, gently savory-sweet, and deeply comforting, perfect served in bowls with its own sauce.

20 minPrep

360 minCook

380 minTotal

6Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

900 g boneless skinless chicken thighs (cut en trozos large)
700 g butternut squash (pelada and diced of 2 cm)
180 g yellow onion (en pluma fina)
15 g garlic (chopped finely)
45 g white miso (suave)
240 ml chicken broth (low sodium if possible)
15 ml rice vinegar
15 ml olive oil
6 g fresh sage (chopped; more unas leaves for terminar)
4 g sweet paprika
2 g black pepper (freshly ground)
4 g salt (ajustar al final)
9 g sesame seeds (tostadas for servir)
10 g chives (chopped for terminar)

Nutrition facts

per serving

318 kcal

Calories

29 g

Protein

14 g

Carbs

15 g

Fat

2 g

Fiber

12 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

SoySesame

Instructions

1
1. In a bowl, whisk together the white miso, chicken broth, rice vinegar, olive oil, minced garlic, fresh sage, sweet paprika, black pepper, and salt until smooth.
2
2. Place the yellow onion and butternut squash in the base of the slow cooker. Arrange the chicken thighs on top and pour the miso mixture over everything, making sure the ingredients are well coated.
3
3. Cover and cook on low for 6 hours, until the chicken is very tender and reaches at least 165 °F / 74 °C in the thickest part. If you prefer a faster option, cook on high for 3 hours, checking for the same internal temperature.
4
4. Uncover and shred the chicken thighs directly in the cooker using two forks. Stir well with the squash and sauce so some of the squash breaks down slightly and thickens the stew.
5
5. Cook for 15 to 20 minutes more on high to bring the flavors together. If you want to hold it before serving, use the warm setting, keeping the stew above 140 °F / 60 °C.
6
6. Serve the shredded chicken and squash in bowls and finish with toasted sesame seeds, chopped chives, and a few extra fresh sage leaves.

Chef tips

For a thicker sauce, mash a few squash cubes when mixing in the chicken. For extra aroma and color, toast the sesame seeds in a dry skillet for 1 to 2 minutes before serving.

Substitutions

You can use chicken breast, though it will be slightly less juicy. Butternut squash can be replaced with kabocha squash or sweet potato. If you do not have chives, use the green part of scallions. For a sesame-free version, omit the seeds when serving.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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