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.