Squash 'n' Chicken Stew Recipe

Ingredients

  • Hot cooked couscous, optional
  • 2 tablespoons minced fresh parsley
  • ½ teaspoon pepper
  • ½ teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 cup water
  • + 5 more ingredients
    • 1 small onion, sliced and separated into rings
    • 2 medium green peppers, cut into ½-inch pieces
    • 3 cups cubed butternut squash
    • 1 can (28 ounces) stewed tomatoes, cut up
    • 2 pounds boneless skinless chicken thighs, cut into ½-inch pieces

1. In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Sprinkle with parsley. Serve with couscous if desired. Yield: 5 servings.

View full recipe at SpringPad

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