Originally Posted by spagoer

I can't even count how many times I have made it.

Mediterranean Chicken Stew
1 1/2 lb peeled, butternut squash, cut in 1 inch chunks (about 4 cups)
1 lb bone-in, skinless chicken thighs or breasts, left whole
1 large red bell pepper, cut into chunks
1/2 cup salsa
1 can (14.5-oz) organic diced tomatoes in juice
1/4 cup raisins
1/2 tsp minced garlic (1 clove)
1/2 tsp cumin
1/4 tsp cinnamon
1/2 tsp salt
1 can (15 oz) chickpeas, rinsed
1/4 cup fresh parsley (optional - I'm not a parsley fan myself so I sub cilantro)

Mix all ingredients except chickpeas and parsley in a crock pot. Cover and cook on high 4 to 5 hours or on low 7 to 9 hours until chicken and veggies are tender. Stir in chickpeas and parsley. Serve in bowls over couscous.