Ingredients
2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces1 can (28 ounces) stewed tomatoes, cut up3 cups cubed peeled butternut squash2 medium green peppers, cut into 1/2-inch pieces1 small onion, sliced and separated into rings1 cup water1 teaspoon salt1 teaspoon ground cumin1/2 teaspoon ground coriander1/2 teaspoon pepper2 tablespoons minced fresh parsleyHot cooked couscous, optional
Preparation
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.
