Categories: Mediterranean
Ingredients
- 1 1/2 lb peeled butternut squash cut 1 inch
- 1 2lb chicken
- 1 lg red bell pepper, cut in 1 inch pieces
- 1/2 cup tomato salsa
- 1 can (14 1/2 oz) diced tomatoes in juice
- 1/4 cup golden raisins
- 1/2 tsp cumin
- 1/2 tsp minced garlic
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1 can (15 oz) chickpeas
- 1/4 cup chopped fresh parsley
- couscous (cook as you would regularly)
Directions
-
Mix all ingredients except chickpeas and parsley in a 3 quart slow cooker. Cover and cook on high 4-5 hours or low 7-9 hours, until chicken and vegetables are tender. Stir in chickpeas and parsley. Serve over couscous.