Squash 'n' Chicken Stew Recipe

Squash 'n' Chicken Stew Recipe photo by Taste of Home

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Our Test Kitchen created this satisfying stew that’s colorful, full-flavored and family-friendly. Chicken thighs are slowly simmered with stewed tomatoes, butternut squash, green peppers and onion for meal-in-one convenience.

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Squash 'n' Chicken Stew Recipe

Prep: 15 min. Cook: 6 hours

Yield: 5 Servings

15 360 375

Ingredients

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

Directions

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.

Nutritional Facts 1-1/2 cups equals 384 calories, 14 g fat (4 g saturated fat), 121 mg cholesterol, 867 mg sodium, 31 g carbohydrate, 7 g fiber, 37 g protein.

Originally published as Squash 'n' Chicken Stew in Simple & Delicious September/October 2006, p53

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Squash 'n' Chicken Stew

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(1-1) of 1 reviews

Reviewed on May. 26, 2011 by queenzookie

This was ok. It took me longer than 15 minutes to prepare. It took a while to peel and cut the squash. I trimmed the fat off the chicken thighs (not sure if that was necessary), and that took a while. I think this recipe would be better if everything were cut the same size (1/2 inch chicken and green pepper is really small) and the spices were doubled. I would omit the water too; it came out like a soup.