Squash n’ Chicken Stew

Cindy Effle

2 pounds boneless skinless chicken thighs, cut in ½” pieces

1 can (28 oz) stewed tomatoes, cut up

3 cup cubed butternut squash

2 medium green peppers, cut in 1/2 “ pieces

1 small onion, but in rings and separated

1 cup water

1 teaspoon salt

1 teaspoon ground cumin

½ teaspoon ground coriander

 ½ teaspoon pepper

1 tablespoons minced fresh parsley

Hot cooked noodles

In 5 quart slow cooker, combine first 10 ingredients, cover and cook on low 6-7 hours or till chicken juices run clear. 

Sprinkle with parsley, serve over noodles, I just put noodles in the soup.