SLOW-COOKER MEDITERRANEAN CHICKEN

Slow-Cooker Mediterranean Chicken image

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h15m

Yield 4

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 385, Carbohydrate 60 g, Cholesterol 70 mg, Fiber 6 g, Protein 33 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 440 mg