Dinner is served with our easy slow cooker Chicken Sorghum Stew! Slow cookers are such a great kitchen product, as they allow for easy prep time and minimal clean-up, all while producing a mouth-watering dish that is sure to please everyone. We really enjoy this stew due to it’s burst of color, freshness, and hearty textures that are present from the unique ingredient list. When combined together, the tartness from the cranberries balances out the sweetness of the butternut squash, which produces a phenomenal flavor combination that is unlike any other. Is your mouth watering yet? Because ours sure are!
Adding a whole grain (such as sorghum) to a stew not only adds thickness, but it also increases the overall nutritional quality of the dish through low fat, sodium, and cholesterol content. In addition to that, studies have shown that sorghum can reduce glucose responses, which suggests that it may be beneficial in managing glucose and insulin levels (1). In addition to its great nutrition profile, sorghum absorbs the flavors of the ingredients and herbs it’s combined with to create a well-balanced taste. Sorghum also holds it’s texture, doesn’t get soggy, and is perfect to batch cook with. Just make extra and add it to some other dishes, such as our Red Lentil Spinach and Sorghum Bowl, Sorghum Stuffed Mushrooms, Sorghum Chicken Jambalaya, or Sweet Potato Sorghum Muffins. Bon apetite!
Slow Cooker Chicken Sorghum Stew
Serves: 6 servings
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves
1 1/2 pounds boneless, skinless chicken thighs
1 cup whole grain sorghum
1 1/2 pounds butternut squash, cubed
2 apples, chopped
1 cup raw cranberries
1/2 lemon, juiced
1/2 teaspoon thyme leaves
1/2-1 teaspoon cinnamon
1 teaspoon pepper
1/4 teaspoon kosher or Himalayan salt
3 cups low sodium chicken or vegetable broth
1 tablespoon apple cider vinegar
1 bay leaf
Medium saute pan
2 small plates
4- to 5-quart slow cooker
In a medium saute pan over medium heat, add olive oil and sauté onions until they are translucent. Add garlic cloves and saute until lightly golden brown.
Move the onions and garlic to a plate and add the chicken. Lightly brown for two minutes on each side, and place on a separate plate when done.
Place sorghum in slow cooker, and add butternut squash, apples, cranberries, onion, garlic and and chicken thighs on top of the sorghum. Sprinkle with lemon juice, thyme, cinnamon, pepper, and salt.
Pour chicken broth and apple cider vinegar over all ingredients. Add the bay leaf, and stir the liquid on the side of the slow cooker. Cover and cook on low heat for 6-8 hours or high for 2 1/2-3 hours, or until sorghum is soft with a tender bite and the chicken has an internal temperature of 165° F.