Yesterday was a total crockpot kind of day. Busy from the start. It's nice to know when you have hectic days, that supper is being taken care of by the crockpot. This recipe uses butternut squash...we still have lots of it stored in the cool garage. The orginal recipe calls for couscous. I served the stew with brown basmati rice (made in the rice cooker) and that was delicious too.
Linking up with Dining with Debbie's, Crockpot Wednesday. Thanks for hosting, Debbie! Lots of great crockpot ideas there. Check them out!
Squash & Chicken Stew
2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces (I just used whole thighs)
1 can (28 ounces) stewed tomatoes, cut up
3 cups cubed 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
In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-7 hours or until chicken juices run clear. Sprinkle with parsley. Serve with couscous if desired. Yield: 5 servings.