Easy Dinner Recipe: Slow Cooker Chicken and Butternut Squash Goulash
By: Leah Rodrigues
Published: September 21, 2014

In case you missed it, this week Foodista has been serving up easy recipes to prepare in the slow cooker like chicken pot pie soup, potato and corn chowder, and split pea soup.  Chicken and butternut squash goulash is the last in the series.  This Hungarian inspired comfort food is perfect for fall with bold spices, sweet butternut squash, and tender chicken.  Serve this thick and rich chicken stew with pasta or ladle it over fluffy white rice.
Slow Cooker Chicken and Butternut Squash Goulash
1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
	1 pound bonelss, skinless chicken thighs
	2 tablespoons olive oil
	1 medium yellow onion, chopped
	2 garlic cloves, finely minced
	1 teaspoon paprika
	1 teaspoon ground ginger
	1 teaspoon ground cinnamon
	1 teaspoon ground cumin
	1 tablespoon ground coriander
	1 (14.5 ounce) can diced tomatoes
	1 (14.5 ounce) can fire roasted tomatoes
	1 tablespoon brown sugar
	1 (15 ounce) can garbanzo beans, drained and rinsed
	2 cups chopped butternut squash, cut into 1/2 inch cubes
	kosher salt and freshly ground black pepper, or to taste
	1 teaspoon cornstarch
	1/4 cup chicken stock
	1/4 sour cream
In a large skillet, heat olive oil over medium high heat and saute onions and garlic until softened and appearing translucent.  In a small bowl, mix together paprika, ginger, cinnamon, cumin and coriander.  Sprinkle the seasoning over the chicken and toss until completely coated.  Add chicken breast and thigh pieces and remaining spices to the pan and cook until browned.  Set aside.
In the sow cooker, combine tomatoes and brown sugar and stir until well combined.  Transfer the chicken mixture to the slow cooker along with the garbanzo beans and butternut squash.  Season with salt and pepper.  Cook the goulash on high for 3 to 4 hours or on low for 6 to 8 hours or until the butternut squash is tender and chicken is cooked through.  Using two forks, shred the chicken.  Thirty minutes before serving, mix cornstarch with the chicken stock until smooth.  Add to the goulash and allow the mixture to thicken, approximately 30 minutes.  Just before serving mix in the sour cream.  Serve with pasta or over rice.