Look for bags of cubed butternut squash in the produce section to save you the trouble of peeling and dicing a whole squash. Find Castelvetrano olives either jarred in the olive and pickle section or fresh at most specialty market antipasti bars. If you can’t find them, use any green olive you like. Want to make it in your Instant Pot? Get the recipe here.

This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary

6 hrs 45 mins
15 mins
Serves 6 (serving size: about 1 1/3 cups)


Ingredient Checklist


Instructions Checklist
  • Combine chicken, squash, stock, onion, garlic, bay leaf, salt, oregano, fennel seeds, and pepper in a 5- to 6-quart slow cooker. Cover and cook on low until chicken is very tender, about 6 hours.

  • Place chicken on a cutting board. Add quinoa to slow cooker. Cover and cook on low until quinoa is cooked, about 30 minutes. Shred chicken; stir into stew. Discard bay leaf.

  • Divide soup evenly among 6 bowls. Sprinkle evenly with olives.

Nutrition Facts

243 calories; fat 6g; saturated fat 1g; protein 25g; carbohydrates 24g; fiber 4g; sugars 4g; sodium 658mg.