Squash & Chicken Stew
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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
450
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).