Slow Cooker Chicken with Acorn Squash, Leek, and Gentle Yogurt Mint Lemon Sauce

Name: Slow Cooker Chicken with Acorn Squash, Leek, and Gentle Yogurt Mint Lemon Sauce
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1.5 lb boneless skinless chicken thighs; 1.3 lb acorn squash; 6 oz leek; 4 cloves garlic; 3/4 cup chicken broth; 1 tbsp olive oil; 1 1/2 tsp sweet paprika; 3/4 tsp ground cumin; 1/2 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper; 3/4 cup plain Greek yogurt; 2 tbsp lemon; 1 tsp lemon zest; 2 tbsp fresh mint; 1 1/2 tsp honey

An original slow cooker recipe featuring chicken thighs slowly cooked with acorn squash, leek, and garlic, finished with a gentle yogurt, mint, and lemon sauce. The result is tender, aromatic, and comforting, ideal for a complete meal.

20 minPrep

360 minCook

380 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
600 g acorn squash (without semillas, diced medium)
180 g leek (lavado and en medias lunas)
12 g garlic (chopped)
180 ml chicken broth (low sodium if possible)
15 ml olive oil (for mezclar)
4 g sweet paprika ( )
2 g ground cumin ( )
1 g dried thyme ( )
6 g salt (or to taste)
1 g black pepper (freshly ground)
170 g plain Greek yogurt (for the sauce)
30 ml lemon (zumo fresh)
2 g lemon zest (solo the parte amarilla)
8 g fresh mint (finely chopped)
7 ml honey (for equilibrar the sauce)

Nutrition facts

per serving

365 kcal

Calories

33 g

Protein

17 g

Carbs

18 g

Fat

3 g

Fiber

14 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

Dairy

Instructions

1
1. In a large bowl, mix the chicken thighs with the olive oil, sweet paprika, ground cumin, dried thyme, salt, and black pepper until evenly coated.
2
2. Place the acorn squash, leek, and garlic in the base of the slow cooker. Pour the chicken broth over them.
3
3. Arrange the seasoned chicken on top of the vegetables in an even layer.
4
4. Cover and cook on LOW for 6 hours, or on HIGH for 3 hours, until the chicken is fully cooked and very tender. It should reach a minimum internal temperature of 165°F / 74°C.
5
5. About 10 minutes before serving, stir together the Greek yogurt, lemon juice, lemon zest, fresh mint, and honey in a bowl until smooth and gently creamy.
6
6. Taste the cooking liquid and adjust the salt if needed. If you want the dish served warmer, you can warm the plates in the oven at 200°F / 95°C for 5 minutes.
7
7. Serve the chicken with the acorn squash and leek, and spoon the gentle yogurt, mint, and lemon sauce over the top or on the side.

Chef tips

For the best texture, cut the squash into large cubes so it does not fall apart during slow cooking. Add the yogurt sauce at the end to keep it fresh and prevent splitting.

Substitutions

You can use turkey thigh instead of chicken. Acorn squash can be replaced with kabocha or butternut squash. If you do not have fresh mint, use fresh parsley for a different but balanced flavor.

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
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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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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