Crock Pot Chicken Mediterranean |
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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 6 |
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This is good served over Couscous or rice. The recipe comes from Woman's Day magazine. 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 |
Directions:
1. Mix all ingredients EXCEPT chickpeas and parsley in 3 quart or larger crock pot.
2. Cover and cook on high 4 to 5 hours or on low 7 to 9 hours until chicken and vegetables are tender.
3. Stir in chickpeas and parsley, serve.
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