Squash 'n' Chicken Stew

By Gerry

This stew is colorful, full-flavored and family-friendly.
Serve over couscous.

Ingredients

• 2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
• 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

Details

Servings 5
Adapted from tasteofhome.com

Preparation

Step 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.