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.
