The stew can be cooked on the hob on low for 45 minutes to one hour, or until the chicken and butternut squash are tender. Stir in the crème fraîche and simmer for a further 10 minutes.

I call this a Mexican Chicken Stew Recipe because that's how I like to eat it, right out of the slow cooker. But the kids like it on tortilla chips and it's also really good wrapped in a flour ...