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  • Chicken and Squash Stew

Chicken and Squash Stew

Posted on Mar 4th, 2010
by Brooke
Categories:
  • Chicken and Poultry
  • Soups & Stews

The Taste of Home “Test Kitchen” created this satisfying stew that’s colorful, full-flavored and family-friendly. Chicken thighs are slowly simmered for meal-in-one convenience. This is lunch for the week (since Steve hates butternut squash):

  • 2 lb (900g) boneless skinless chicken thighs, cut into ½” pieces
  • 1 can diced tomatoes including juice
  • 3 cups butternut squash, cubed
  • 2 medium green peppers, cut into ½” pieces
  • 1 small onion, sliced and separated into rings
  • 1 cup water
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • salt and pepper to taste
  • 2 Tbs minced fresh parsley for garnish

Directions

In a 5-qt. slow cooker, combine the ingredients (except parsley). Cover and cook on low for 6-7 hours or until chicken juices run clear. Sprinkle with parsley and pour over couscous or quinoa. Serves 5 or 6.

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

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  • slow-cooker

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.

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