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Crock Pot Chicken Stew with Butternut Squash and Lentils


  • 1/2 whole chicken breast
  • 1/4 whole celery stalk
  • 1/8 whole onion
  • 1/3 butternut squash
  • 1/4C brown lentils – dry
  • 1/4C vegetable broth – low sodium
  • 1/4 sprig rosemary
  • 1/4 tsp minced garlic
  • Pepper, to taste
  • Salt, to taste
  • Cayenne pepper, to taste
  • 1 tsp Parmesan cheese- shaved
  • Parsley, to taste



1. Chop celery and onion. Peel, seed and cut butternut squash into 1-1/2 inch  chunks. 

2. Combine all ingredients, except parmesan shavings and parsley, and  ½ C  water. Cover slow cooker with lid, and cook on low for 8 hours according to manufacturers’ directions.

3.  To serve, spoon lentil stew into serving bowls; top with Parmesan shavings, and sprinkle with chopped parsley. 


Per serving: 378 calories, 3 g fat, 1 g saturated fat, 417 mg sodium, 43 g carbohydrate, 19 g fiber, 44 g protein

Curves Complete Phases 1 & 2: Enjoy as is! Phase 3, enjoy a larger portion with 1 T Parmesan cheese and a slice of whole wheat bread, gluten free bread, or crackers.

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