This is good served over Couscous or rice. The recipe comes from Woman’s Day magazine.
Ingredients: [‘butternut squash’, ‘boneless skinless chicken thighs’, ‘red bell pepper’, ‘salsa’, ‘diced tomatoes’, ‘raisins’, ‘cumin’, ‘garlic’, ‘salt’, ‘ground cinnamon’, ‘chickpeas’, ‘fresh parsley’]
Quantity of 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”]
Number of Servings: 6
Steps: [‘Mix all ingredients EXCEPT chickpeas and parsley in 3 quart or larger crock pot.’, ‘Cover and cook on high 4 to 5 hours or on low 7 to 9 hours until chicken and vegetables are tender.’, ‘Stir in chickpeas and parsley, serve.’]