Mediterranean Chicken

1-1/2 lb. peeled butternut squash, cut in 1" chunks
1 lb. skinless, boneless chicken thighs, fat trimmed, cut in 1" chunks
1 large red bell pepper, cut in 1 " pieces
1 can (14-1/2-oz.) diced tomatoes in juice
1/4 cup raisins
1/2 tsp. each cumin, minced garlic and salt
1/4 tsp. ground cinnamon
1 can (15-oz.) chickpeas, rinsed
1/4 cup chopped fresh parsley
Serve with couscous

Mix all ingredients except chickpeas and parsley in a 3 qt. 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 over couscous

Makes 6 servings