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Slow Cooker Mediterranean Chicken

Squash and canned stewed tomatoes add a succulent quality to this chicken dish.

Prep Time: 15 min
Total Time: 7 hours 15 min
Makes: 4 servings

(9 ratings)

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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

Serve with...

Artichoke-Asparagus Salad
Total Time: 2 hours 10 min

MORE OPTIONS: 1 2

1.	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.
2.	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.
3.	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.
(Total time will vary with appliance and setting.)

Special Touch

Sprinkle with cashews or peanuts for a little crunch.

Variation

If you like your bell peppers with a bit of crunch, add it to the mixture during the last 15 minutes of cooking. Uncover and cook on high setting about 15 minutes or until crisp-tender.

Substitution

If your family prefers thighs, use 6 boneless, skinless chicken thighs instead of the breasts, or substitute 2 boneless breast halves and 4 boneless skinless chicken thighs.

Nutrition Information:

1 Serving: Calories 385 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 70 mg; Sodium 440 mg; Total Carbohydrate 60 g (Dietary Fiber 6 g); Protein 33 g Percent Daily Value*: Vitamin A 58 %; Vitamin C 46 %; Calcium 10 %; Iron 16 % Exchanges: 3 Starch; 2 Vegetable; 2 Very Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.

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