A hearty, full of flavor, satisfying, yet incredibly nutritious stew. I happened to have acorn squash on hand, and this was a perfect dish for it. Very easy and you just cook it overnight. It doesn’t need any condiments or garnishes.
I based this on a recipe from Better Homes & Gardens Skinny Slow Cooker cookbook that has peanut butter in it. I tried it both with and without peanut butter. I like it both ways – had trouble deciding which to go with – but peanut butter completely changes the character. We’ll be eating this for the next two days!
Winter Squash, Chicken, and Red Bean Stew
Prep time
Cook time
Total time
A hearty, nutritious stew with perfectly balanced seasonings
Author: Anita Edge
Recipe type: Stew
Cuisine: Southwestern
Serves: 5 quarts
Ingredients
- 2 15-oz cans low-salt red beans, rinsed and drained
- 4 cups peeled, diced winter squash (acorn, butternut, etc - about 1½ acorn squash)
- 8 oz boneless chicken breast, cut into bite-sized pieces
- 8 oz boneless chicken thighs, cut into bite-sized pieces
- 2 14-oz cans chicken broth
- 2 large red or orange bell peppers
- 1 14.5-oz diced tomatoes
- 1 10-oz can tomatoes and green chiles
- ½ cup diced green chiles
- 1 tbsp Cajun seasoning (favorite recipe here)
- 2 cloves garlic, pressed
- optional: 2 tbsp creamy peanut butter
Instructions
- In a 5 or 6 quart slow cooker, combine all ingredients except peanut butter.
- Cover, and cook on low for 10-12 hour or on high for 5-6 hours.
- If desired, blend in peanut butter and serve.
Leave a Reply