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Slow-Cooked Caribbean Chicken and Squash

Slow-Cooked Caribbean Chicken and Squash

"Slow cooked chicken thighs in a Caribbean flavored chicken stew with squash."
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8 h 10 m servings 400 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 400 kcal
  • 20%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 833 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. PREP: CLEAN: Wash hands. Remove and discard skin from chicken. CLEAN: Wash hands. In 3 1/2- to 4-quart crockery cooker, combine all ingredients except chicken; mix well. Place chicken on top of mixture.
  2. COOK: Cook on low setting 8 to 10 hours or until squash is done and internal juices of chicken run clear and chicken is very tender. (Insert instant-read meat thermometer in thickest part of chicken. Temperature should read 180 degrees F.) With forks, remove chicken from bones, then cut chicken into pieces. Stir into vegetable mixture.
  3. SERVE: Serve in shallow soup bowls with hot bread and crisp tossed salad, if desired.
  4. CHILL: Refrigerate leftovers immediately.


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Read all reviews 2
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I made thsi with potatoes instead since I could not get to the store for was great. We had left overs minus the meat so we added egg noodles to that for the next meal....great als...

Cutting the squash is the hardest part of this recipie. I also use breast instead of thighs.

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