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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 5 |
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Our Test Kitchen created this satisfying stew thatâs colorful, full-flavored and family-friendly. Chicken thighs are slowly simmered with stewed tomatoes, butternut squash, green peppers and onion for meal-in-one convenience. 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. Yield: 5 servings.
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