We created a satisfying stew that’s nutritious, full-flavored and family-friendly. Chicken thighs are simmered with stewed tomatoes and butternut squash for one-dish meal convenience.
—TASTE OF HOME TEST KITCHEN
PREP: 15 MIN. • COOK: 6 HOURS • MAKES: 5 SERVINGS
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
1. In a 5-qt. slow cooker, combine the first 10 ingredients.
2. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Sprinkle with parsley. Serve with couscous if desired.