I tried another new crock pot recipe the other night and boy was it good. I actually froze some of it to eat later this fall.
1 med. butternut squash, peeled & cut into 2" pieces
1 med. bell pepper, chopped into large pieces
4 boneless, skinless chicken breasts cut into 3 pieces each
14.5oz can diced tomatoes (with juices)
1/4 tsp cinnamon
Layer squash, bell pepper and chicken in crock pot. Mix tomatoes, salsa, raisins, cinnamon & cumin together. Pour over other ingredients in pot.
Cover and cook on low 7 hours, or until juice of chicken is no longer pink and squash is tender.
Serve over couscous or brown rice.