Mediterranean Chicken with Slow Cooked Vegetables

A flavorful and aromatic dish featuring tender chicken, butternut squash, and bell peppers, slow-cooked to perfection with a unique blend of Mediterranean spices.

Ingredients

1 ½	butternut squash, peeled and cut into 2-inch pieces
75	g bell peppers, cut into 1-inch pieces
1	lb boneless skinless chicken breast, each cut into 3 pieces (1 ¼ pounds)
1	(14 ½ ounce) can stewed tomatoes, undrained
⅓	cup picante sauce (salsa, if you prefer)
¼	cup raisins
¼	teaspoon ground cinnamon
¼	teaspoon ground cumin
1	cup couscous

Instructions

• 1. Begin by layering the butternut squash, bell peppers, and chicken in a 4- to 5-quart slow cooker.
  2. In a separate bowl, mix the stewed tomatoes, picante sauce (or salsa), raisins, ground cinnamon, and ground cumin. Pour this flavorful mixture over the ingredients in the slow cooker.
  3. Cover the slow cooker and let it cook on a low heat setting for about 7 hours, or until the squash is tender and the chicken is thoroughly cooked. Ensure the chicken is no longer pink in the center of the thickest pieces.
  4. During the last 10 minutes of cooking time, prepare the couscous as per the package instructions.
  5. Once the cooking is complete, use a slotted spoon to remove the chicken and vegetables from the slow cooker. Serve them over the cooked couscous.
  6. Stir the sauce remaining in the slow cooker and spoon it over the chicken and vegetable mixture before serving.
  7. Note: This recipe has been optimized for slow cookers with heating elements in the side and bottom. For cookers that only have a heated base, refer to the manufacturer's instructions for layering ingredients and temperature settings.

Jul 18, 2024