11⁄2 lb peeled butternut squash, cut bite-size (4 cups) 1 lb skinless, boneless chicken thighs, fat trimmed, cut in 1-in. chunks 1 large red bell pepper, cut in 1-in. pieces 1⁄2 cup salsa 1 can (141⁄2 oz) diced tomatoes in juice 1⁄4 cup raisins 1⁄2 tsp cumin 1⁄2 tsp minced garlic 1⁄2 tsp salt 1⁄4 tsp ground cinnamon 1 can (15 oz) chickpeas, rinsed 1⁄4 cup chopped fresh parsley
PREPARATION 1. Mix all ingredients except chickpeas and parsley in a 3-qt or larger slow-cooker.2. Cover and cook on high 4 to 5 hours or on low 7 to 9 hours until chicken and vegetables are tender.3. Stir in chickpeas and parsley.Serve over couscous.