It's been a while since anyone has been in this thread, but I made a good one last week - chicken butternut squash stew. I'm working on using more long-lasting veggies in case of grocery supply issues. I cured the squash for storage in this recipe in mid November, and it was good to make this last week.
https://thenaturalnurturer.com/slow-cooker-chicken-butternut-squash-stew/I'm that person that doesn't follow recipes as written. For this one, I:
Used the general ratios but didn't really measure anything.
Added minced garlic instead of garlic powder, though I added some roasted garlic powder at the end.
Threw the chicken breasts in directly from the freezer - thin, individually frozen ones, so I wasn't worried about them "danger zoning".
Took a few cups out at the end and whirled it with a stick blender, then stirred that back in to give it more body.
Wilted baby spinach at the end.
And mainly, I changed the whole spice flavor profile. DSD doesn't like sage much, and this was pretty heavily sage-y. I've had squash work well with cumin & company, so my main flavor profile was cumin, chipotle powder and smoked paprika. I think it would be a good base for many flavor profiles.