Sunday, January 10, 2010

Mediterranean Chicken

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)
1c salsa
1/2c raisins
1/4 tsp cinnamon
1/4tsp cumin

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.


  1. Thanks for this recipe - I'm always looking for easy tasty dishes like this to make -How spicy should the salsa be?
    Cindy Wells

  2. What ever your personal taste is. I keep mild salsa on hand, but I'm a spice wimp and can't handle super spicy foods!