Ingredients

• 2 lbs boneless skinless chicken thighs cut into 1/2" pieces
• 1 can (28 oz) stewed tomatoes, cut up
• 3 cups cubed butternut squash
• 2 medium green peppers, cut into 1/2" pieces
• 1 small onion, sliced and separated into rings
• 1 c water
• 1 tsp salt
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp pepper
• 2 T minced fresh parsley, optional
• Hot cooked couscous, optional

Directions

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 juices run clear.

3. Sprinkle with parsley, if desired.

4. Serve with couscous, if desired.

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