Crock Pot Chicken Mediterranean

Name: Crock Pot Chicken Mediterranean
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Yield: 6 serving(s)
Ingredients: 1 1/2 lbs peeled butternut squash, cut in 1 inch chunks; 1 lb boneless skinless chicken thighs, fat trimmed, cut in 1 inch chunks; 1 large red bell pepper, cut into 1 inch pieces; 1/2 cup salsa; 1 (14 1/2 ounce) can diced tomatoes; 1/4 cup raisins; 1/2 teaspoon cumin; 1/2 teaspoon minced garlic; 1/2 teaspoon salt; 1/4 ground cinnamon; 1 (15 ounce) can chickpeas, rinsed; 1/4 cup chopped fresh parsley

(2)

Recipe by Barb G.

This is good served over Couscous or rice. The recipe comes from Woman's Day magazine.

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READY IN: 7hrs 10mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

lbs peeled butternut squash, cut in 1 inch chunks
1

lb boneless skinless chicken thighs, fat trimmed, cut in 1 inch chunks
1

large red bell pepper, cut into 1 inch pieces
¹⁄₂

cup salsa
1

(14 1/2 ounce) can diced tomatoes
¹⁄₄

cup raisins
¹⁄₂

teaspoon cumin
¹⁄₂

teaspoon minced garlic
¹⁄₂

teaspoon salt
¹⁄₄

ground cinnamon
1

(15 ounce) can chickpeas, rinsed
¹⁄₄

cup chopped fresh parsley

DIRECTIONS

Mix all ingredients EXCEPT chickpeas and parsley in 3 quart or larger crock pot.
Cover and cook on high 4 to 5 hours or on low 7 to 9 hours until chicken and vegetables are tender.
Stir in chickpeas and parsley, serve.

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