Slow Cooker Vegetarian Bean Stew

Recipe

Yields: 4 servings

Prep Time: 0 hours 20 mins

Cook Time: 7 hours 40 mins

Total Time: 8 hours 0 mins

2 parsnips, peeled and cut into thirds

1 medium butternut squash, peeled, halved lengthwise, seeded, and cut into 1" slices

1 large red onion, cut into 8 wedges

1 c. apple cider or apple juice

1 tsp. dried rosemary

1 tsp. dried thyme

1/2 tsp. salt

4 boneless, skinless chicken breast halves (6 ounces each)

6 oz. baby spinach (about 6 cups)

2 c. cooked whole wheat couscous (2/3 cup dry)

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

Arrange the parsnips, squash, and onion in a 4- or 5-quart slow cooker. Pour the cider over the vegetables and sprinkle with
Lay the chicken on the vegetables and sprinkle with the remaining 1/2 teaspoon rosemary, 1/2 teaspoon thyme, and 1/4 teaspoon salt. Cover and cook on low for 6 to 8 hours. Stir the spinach into the hot liquid until wilted.
Divide the vegetables among 4 soup plates. Top each with a chicken breast half and some sauce. Top each with 1/2 cup of the hot couscous.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io