Slow Cooker Mediterranean Chicken
Squash and canned stewed tomatoes add a succulent quality to this chicken
dish.
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 Old El Paso® salsa (any variety)
1/4 cup raisins
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 cup uncooked couscous
Layer squash, bell pepper and chicken in 4- to 5-quart slow cooker. Mix
tomatoes, salsa, raisins, cinnamon and cumin; pour over mixture in slow
cooker. Cover and cook on low heat setting about 7 hours or until squash
is tender and juice of chicken is no longer pink when centers of thickest
pieces are cut. During last 10 minutes of cook time, cook couscous as
directed on package. Remove chicken and vegetables from slow cooker with
slotted spoon. Serve over couscous. Stir sauce in slow cooker; spoon over
chicken mixture.
Note: This recipe was tested in slow cookers with heating elements in the
side and bottom of the cooker, not in cookers that stand only on a heated
base. For slow cookers with just a heated base, follow the manufacturer's
directions for layering ingredients and choosing a temperature.
Special Touch
Sprinkle with cashews or peanuts for a little crunch.
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