Chicken and Squash Stew
The Taste of Home “Test Kitchen” created this satisfying stew that’s colorful, full-flavored and family-friendly. Chicken thighs are slowly simmered for meal-in-one convenience. This is lunch for the week (since Steve hates butternut squash):
- 2 lb (900g) boneless skinless chicken thighs, cut into ½” pieces
- 1 can diced tomatoes including juice
- 3 cups butternut squash, cubed
- 2 medium green peppers, cut into ½” pieces
- 1 small onion, sliced and separated into rings
- 1 cup water
- 1 tsp ground cumin
- ½ tsp ground coriander
- salt and pepper to taste
- 2 Tbs minced fresh parsley for garnish
Directions
In a 5-qt. slow cooker, combine the ingredients (except parsley). Cover and cook on low for 6-7 hours or until chicken juices run clear. Sprinkle with parsley and pour over couscous or quinoa. Serves 5 or 6.
Nutrition Facts: 1 serving (1-1/2 cups) is 384 calories, 14 g fat (4 g saturated fat), 121 mg cholesterol, 867 mg sodium, 31 g carbohydrate, 7 g fiber, 37 g protein.
Tags: crockpot