Chicken Thighs with Sauerkraut and Butternut Squash

This super moist and flavorful recipe for Chicken Thighs with Sauerkraut and Butternut Squash can be made in a Dutch oven, crockpot, or outside on the grill. Intrigued? Good! Let me show you how.

I first made this dish in the fall and on the stove-top in a large Dutch oven. Since I have the taste for it again, but I don't want to heat up the kitchen, let me show you how you can make this dish three ways. In the slow-cooker, outside on the grill, and inside in a Dutch oven.

Since I've been trying to eat low carb, when I make this again I think I may substitute some fresh zucchini for the frozen butternut squash (fresh butternut squash also works well). If you're not trying to eat low carb and/or the seasons have changed and winter squash is in season, I suggest you keep the butternut squash in the recipe. I adore butternut squash, but it is much higher in carbs than the zucchini, so zucchini it is for me...at least for the time being.

Am I confusing you? Hope not. I'll make sure I show the recipe both ways (zucchini or butternut squash) and with three different cooking methods. Ready?

*Note - Even though I'll be sharing three different cooking methods, the same basic principle applies to the preparation process of this recipe no matter which way you decide to cook it.

CHICKEN THIGHS WITH SAUERKRAUT AND BUTTERNUT SQUASH
{PRINT THIS RECIPE}
Serves:  6-8          Prep Time:  15 minutes       Cook Time:   40 minutes - Dutch oven or Grill
5-6 hours on low in the slow cooker

2 pounds boneless, skinless chicken thighs
1 tablespoon light-colored oil (I used canola but coconut will work well too)
salt and pepper
½ cup low-sodium chicken broth
½ cup dry white wine
2 cans (14 ounces) sauerkraut
1 package (10 ounces) frozen butternut squash OR 3 cups fresh butternut squash cut into 1½" cubes OR 3 cups fresh zucchini squash, cut into 2" pieces.
2 tablespoons butter, softened
pinch freshly grated nutmeg
Brick (if cooking on the outdoor grill)

-In a large Dutch oven, and working in two batches, season the chicken with salt and pepper. Brown the chicken thighs on both sides in the oil. Remove to a plate and keep warm.  Deglaze the pan with the chicken broth and white wine, making sure to scrape up all the browned bits from the bottom of the pan.

*Slow Cooker Method - Add the browned chicken into the cooker and top with the sauerkraut. Pour the chicken stock mixture into the cooker over the sauerkraut and chicken. Cover and cook on low for 4½ hours. Add in the butternut squash (fresh or frozen), or the zucchini. Cover again and continue cooking for an additional 1 to 1½ hours. Stir in the butter and the nutmeg. Check for seasonings and adjust if needed. Serve.

*Dutch Oven Method - Add the two cans of sauerkraut into the deglazed pan along with the chicken stock mixture. Nestle the browned chicken thighs in the sauerkraut. Cover and cook on the stovetop over medium heat for 25 minutes. Remove the cover and add the butternut squash (fresh or frozen), or the zucchini. Cover again and cook for an additional 15 minutes (may need longer cooking for fresh butternut squash). Stir in the butter and the freshly grated nutmeg. Check for seasonings and adjust if needed. Serve.

*Outdoor Grill Method - Heat the grill to medium/high heat and place a brick on the grill grates. Follow the same instruction as the Dutch oven method except place the pot on the brick. Cover and cook for 25-30 minutes. *Note - You may want to cover the bottom and up the sides of the pot with aluminum foil to protect the pot from scorch marks due to cooking on the grill OR place a baking sheet on top of the brick and place the pot on the baking sheet to protect it from scorch marks.
Remove the cover and add the butternut squash (fresh or frozen, or the zucchini. Cover again and cook for an additional 15 minutes (may need longer cooking for fresh butternut squash. Stir in the butter and the freshly grated nutmeg. Check for seasonings and adjust if needed. Serve.

*Serving suggestions:  Over mashed potatoes or baked potatoes (sweet potatoes work well too), or over mashed cauliflower if you're watching your carb intake.

*Note - The photos shown are from when I made mine in the Dutch oven.

I hope I've not confused you with all the different directions I've supplied you with for this one recipe. If I have, I'll be happy to answer any questions you may have as quickly as possible if you leave them for me in the comment section.

For other recipes that I've made that contain either chicken thighs and/or sauerkraut or butternut squash, please click on the titles of the following photos and you'll be taken directly to the recipes.

Yogurt-Marinated Oven Fried Chicken Thighs:

Sticky Spicy Maple Syrup Chicken:

German Meatballs Over Mashed Potatoes and Sauerkraut:

Spinach and Butternut Squash Noodle Casserole:

Butternut Squash and Potato Gnocchi: