Crock-Pot Mediterranean Stew
- Ready In:
- 6hrs 20mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 1 (2 lb) butternut squash, peeled seeded and cut into 1-inch cubes
- 2 large red bell peppers, cut in 1-inch squares
- 1 medium onion, cut in 1-inch squares
- 2 garlic cloves, chopped
- 2 medium yukon gold potatoes, scrubbed and cut in 1-inch cubes
- 2 lbs boneless skinless chicken, cut in 2-inch pieces
- 1 cup dried lentils, sorted and rinsed
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground cinnamon
- 2 teaspoons roasted red chili paste
- 1⁄4 cup raisins
- 1⁄4 cup dried sweetened cranberries
- 1 bay leaf
- 1⁄2 teaspoon kosher salt
- ground black pepper
- 1 (14 1/2 ounce) can diced tomatoes, with juices
- 1 tablespoon olive oil
- 1⁄2 cup dry white wine
- 3⁄4 cup chicken broth
directions
- Combine all ingredients in a 6-qt slow cooker. Cook on low 5-6 hours until potatoes and squash are tender and chicken is cooked through.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!