Cook Smart! Chicken and pumpkin stew


What a great season for fresh vegetables in stews and soups on these chilly evenings!  You can also save energy by using your slow cooker rather than heating up the stove or oven.  From Wisconsin Electric comes this recipe for energy saving Chicken & Pumpkin Stew made in your slow cooker.


1 (14.5-ounce) can diced tomatoes
1 can chicken broth
1 tablespoon brown sugar
2 tablespoons olive oil
1 onion, chopped
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 tablespoon ground coriander
1 1/2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
1 (15-ounce) can garbanzo beans, brained and rinsed
3 pounds fresh pumpkin, peeled and cut into 3/4-inch cubes, or 2 (15-ounce) cans of pumpkin puree
Salt and black pepper to taste



  1. Set slow cooker to high. Add olive oil.
  2. Cook and stir onion until lightly brown, then add chicken and pumpkin. Cook and stir until browned.
  3. Add remaining ingredients to slow cooker.
  4. Cook stew on high setting for 1 hour; reduce cooker setting to low and cook until pumpkin is tender, 4 to 5 more hours. Season with salt and black pepper.

Posted by Vicki

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