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 salsa (any variety)
1/4 - cup raisins
1/4 - teaspoon ground cinnamon
1/4 - teaspoon ground cumin
1 - cup uncooked couscous
In 4- to 5-quart slow cooker, layer
squash, bell pepper and chicken. 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.