Crock-Pot Mediterranean Stew

Inspired by several recipes found on RZ, mixed and combined to be my own invention.

• Ready In: 6 hrs 20 mins
• Serves: 6

Ingredients

• 1 (2 lb)  butternut squash, peeled seeded and cut into 1-inch cubes
• 2  large red bell peppers, cut in 1-inch squares
• 1  medium onion, cut in 1-inch squares
• 2  garlic cloves, chopped
• 2  medium yukon gold potatoes, scrubbed and cut in 1-inch cubes
• 2  lbs boneless skinless chicken, cut in 2-inch pieces
• 1  cup dried lentils, sorted and rinsed
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground cinnamon
• 2  teaspoons  roasted  red chili paste
• 1⁄4 cup raisins
• 1⁄4 cup dried sweetened cranberries
• 1  bay leaf
• 1⁄2 teaspoon kosher salt
•  ground black pepper
• 1 (14 1/2ounce) can diced tomatoes, with juices
• 1  tablespoon olive oil
• 1⁄2 cup dry white wine
• 3⁄4 cup chicken broth

Directions

1. Combine all ingredients in a 6-qt slow cooker. Cook on low 5-6 hours until potatoes and squash are tender and chicken is cooked through.