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Slow Cooker Mediterranean Chicken

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

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( 13 Ratings)

13 Ratings

5 Stars 23%

4 Stars 46%

3 Stars 15%

2 Stars

1 Stars 15%

Member Reviews ( 4 )

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Prep Time 15 min
Total Time 7 hr 15 min
Servings 4

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

(Total time will vary with appliance and setting.)

Sprinkle with cashews or peanuts for a little crunch.

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.

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 385
Calories from Fat: 35 ),

% Daily Value

Total Fat: 4 g; 4 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 70 mg; 70 %;
Sodium: 440 mg; 440 %;
Total Carbohydrate: 60 g; 60 %
(Dietary Fiber 6 g 6 % ),
Protein: 33 g; 33 %

% 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.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 10/12/2010 8:45:38 AM REPORT ABUSE Wilsonesque said:

Rating:

Separately, I enjoy all the ingredients of this dish, but together they are not a good combination for me and my family. This is not something I will make again.

This reply was: Helpful Inspiring

Posted 3/8/2010 6:21:10 AM REPORT ABUSE DFLOYD3 said:

Rating:

Made this last night and turned out great. You will need to add some salt and pepper to help with the flavors but other then that ii turned out great. I also added some water to have some more sauce. Was easy to make and turned out delicious. I used yellow squash instead of the butternut and it was good. I cooked this on high for 4-5 hours and turned just as good. Will make this again.

This reply was: Helpful Inspiring