Squash & Chicken Stew

Name: Squash & Chicken Stew
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 5 servings.
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

TOTAL TIME: Prep: 15 min. Cook: 6 hours YIELD: 5 servings.

We created a satisfying stew that’s nutritious, loaded with flavor and family-friendly. Slowly simmer chicken thighs with stewed tomatoes, butternut squash, green peppers and onion for meal-in-one convenience. —Taste of Home Test Kitchen

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

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.

Nutrition Facts

1-1/2 cups: 384 calories, 14g fat (4g saturated fat), 121mg cholesterol, 867mg sodium, 31g carbohydrate (13g sugars, 7g fiber), 37g protein.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.