Monday, October 20, 2014

Chicken and Squash Stew Crockpot Recipe

Chicken and Squash Stew Crockpot Recipe

Ingredients needed:

* 1 large onion, cut into 8 wedges
* 1/2 lb. red potatoes, cut into 1-inch chunks
* 1/2 cup of low-sodium chicken broth
* 1 teaspoon of dried rosemary
* 1 teaspoon of dried thyme
* 2 lbs. of boneless, skinless chicken thighs, cut into 2-inch chunks
* 1 medium butternut squash, peeled, and cut into 2-inch chunks or 1 package of precut (20 oz.)
* 2 large zucchini, cut into 2-inch chunks
* 2 cups of cooked pearled couscous

Preparation steps:

* Arrange onion and potatoes into crockpot. Pour broth over vegetables and sprinkle with 1/2 teaspoon of the rosemary, 1/2 teaspoon of the thyme, and 1/4 teaspoon of salt.
* Lay chicken over vegetables. Sprinkle with remaining 1/2 teaspoon of rosemary, 1/2 teaspoon thyme, and 1/2 teaspoon of salt. Cover and cook on low for 5 hours.
* Stir butternut squash and zucchini into the hot mixture, then cover and cook for 1 hour longer.
* Divide couscous evenly among 6 bowls, and ladle hot stew on top.

(Serves 6)

No comments:

Post a Comment