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Slow-Cooker Mediterranean Chicken
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Prep Time:
15 minutes
Total Time:
7 hours 15 minutes
Chicken with squash and stewed tomatoes for a succulent meal.
Ingredients:
  • 1 medium butternut squash, peeled and cut into 2-inch pieces
  • 1 medium bell pepper, cut into 1-inch pieces
  • 4 boneless skinless chicken breast halves (1 1/4 pounds), each cut into 3 pieces
  • 1 can (14 1/2 ounces) stewed tomatoes, undrained
  • 1/2 cup salsa
  • 1/4 cup raisins
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1 cup uncooked couscous
Instructions:
  • In a 4- to 5-quart slow cooker, arrange the squash, bell pepper, and chicken in layers. Combine tomatoes, salsa, raisins, cinnamon, and cumin, then pour the mixture over the ingredients in the slow cooker.
  • Cook on low heat for about 7 hours until the squash is tender and the chicken juice runs clear when the thickest pieces are cut. In the last 10 minutes, prepare the couscous according to package instructions.
  • Using a slotted spoon, transfer chicken and vegetables from the slow cooker. Serve them on a bed of couscous. Stir the sauce in the slow cooker and drizzle it over the chicken and vegetable mixture. Note: Recipe designed for slow cookers with heating elements in the side and bottom; adjust layering and temperature for cookers with just a heated base following manufacturer's directions.

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