Autumn Chicken Stew and Pear Salad

Girls Night has been a tradition for over four years. What started out as three friends going out to dinner every week, has now turned into five friends eating in and enjoying each others company. Since Deirdre, Tara, Dianna, Sabrina, and myself are all in the same town again we like to make time for each other once a week.
Going out to eat every week proved to be expensive and rushed. It was then that we decided to start a rotation of dinner parties. Each week one of the ladies cooks dinner and another brings the wine. This way we are all able to enjoy each other's company without being pushed along by waiters and are also able to minimize the spending. 

Tonight was my turn to host. I decided to use ingredients of fall. I found a few variations of chicken stew that I put my own twist on. I was able to cook this in the slow cooker saving me time in the evening. I paired the stew with a pear, gorgonzola and pecan salad. My friend Dianna is a lover of fruit and cheese so I figured I would have to incorporate the two into the meal one way or the other. Lastly, we enjoyed some buttery biscuits. Unfortunatley, I did not have the time to make these from scratch. However, the store bought biscuits that come in the tube are just as flakey and delicious. 

Autumn Chicken Stew
Ingredients
1 lb chicken breast cut into cubes
1 cup chopped onions
1 cup sliced carrots
1 cup potatoes cut into cubes
2 cups butternut squash cut into cubes
1 can (14.5 oz) of low sodium chicken broth
1 can (6 oz) of tomato paste
1 cup of water
1 tsp nutmeg
1 tsp salt
1 tsp pepper
1/4 cup water
3 Tbsp corn starch

Directions
Combine all of the ingredients except the corn starch and 1/4 of water into a slow cooker. Cover and cook on high for 4 hours. 
Mix together the water and corn starch; stir into the stew. Continue cooking cover for 30 minutes until vegetables are tender. Serve warm.

Servings: 6

Pear, Gorgonzola, and Pecan Salad
Ingredients
10 oz bag of spring mixed greens
1 pear, cut into thin slices
1/2 cup crumbled gorgonzola
1/2 cup chopped pecans

Directions
Combine the above ingredients. Pair with your favorite vinaigrette. 

Servings: 4