Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, October 23, 2014


This recipe is a Simple and Delicious magazine 2006.

2 lb boneless, skinless chicken thighs cut into bite-size pieces
1 can (28-oz) stewed tomatoes, cut up
3 cups cubed, peeled butternut squash
2 med green peppers, cut into 1/2-inch pieces
1 small onion, sliced and separated into rings
1 cup water
1 tsp salt
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp freshly ground black pepper
2 tbsp minced fresh parsley
Hot cooked couscous, optional

Combine the chicken, tomatoes, squash, peppers, onion, water, salt, cumin, coriander, and pepper in a 5 to 6-quart slow cooker. Cover and cook on low 6 to 7 hours until the chicken is tender and cooked through.

Sprinkle with the parsley and serve with the couscous, if desired.

Yield: 5 servings

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