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.
Are you tired of the same old dinnertime fare? Then spice it up with a Malaysian-inspired chicken stew. Served on a bed of couscous, this recipe for two is as good as it gets. —Agnes Ward, Stratford, Ontario
Chock-full of vegetables, chicken and ham, this hefty soup-like recipe from Dianna Wissinger in Lawrenceburg, Indiana packs its own heat on chilly days! It's a real Southern classic, she says.
Tip: Heat up extra cream-style corn for a side dish with dinner.
I love this recipe because I can prepare the veggies the night before and, in the morning, brown the chicken and assemble everything in the slow cooker before I go to church. I can spend time with my family while Sunday dinner cooks.—Diane Halferty, Corpus Christi, Texas
Everyone will warm up to this hearty stew after a long day of sledding, skiing or other fun activities in the frosty outdoors. Use leftover or rotisserie chicken to keep the preparation easy.—Patty Stremsterfer, Pleasant Plains, Illinois
With just 15-minutes of prep, you'll be out of the kitchen in no time. This deliciously low-fat dish gets even better served with reduced-fat sour cream and chopped cilantro. Brandi Castillo - Santa Maria, California
I like to sprinkle this chicken stew with toasted almonds or cashews and serve with hot couscous. Flavored with cinnamon and a touch of sweetness from the apricots, this stew tastes like you fussed. It's great for potlucks, too! —Angela Buchanan, Longmont, Colorado