Mediterranean Chicken (slow cooker)

Serves 6-8 (adapted from my buddy Betty C.)

1 butternut & or 2 acorn squash, peeled and cut into 2-inch pieces
1 red bell pepper, coarsely chopped
1 t. cracked pepper
1 t. red pepper flakes
1 medium onion, carosely chopped
2-4 cloves garlic, rough chopped
4 boneless chicken breasts, each cut into 2 pieces
2 cans cut up tomatoes with liquid
3/4 C. salsa (roasted garlic preferred)
1/2 C. golden raisins
1 t. ground cinnamon
1 t. ground cumin
2 C. uncooked couscous or quinoa ( cook seperately)

Spray slow cooker with non-stick spray. Layer squash in cooker,(using both acorn and butternut is particulary tasty),top with cracked pepper and red pepper flakes. Add red bell pepper and chicken. Mix tomatoes, salsa, raisins, cinnamon and cumin; pour over mixture in slow cooker.

Cover and cook on high for 4 hours, or low for 7 hours. When ready to serve cook couscous or quinoa as package directs,(using broth and some butter and salt is extra nice).
Remove chicken and vegetables from slow cooker with slotted spoon. Serve over couscous. Stir sauce in slow cooker and spoon over chicken mixture. (Can top with cashews for some crunch). Great with flat bread or chappati and a smokey type of salad.

(photo: Shasta Lake 1985)