Even on busy days, I can start this chicken in the slow cooker and still get to work on time. When I come home, I whip up a spinach salad and crescent rolls to round out the menu. —Heidi Rudolph, Oregon, Illinois
Ingredients
2 medium sweet potatoes (about 1-1/4 pounds), peeled and cut into 1/2-inch pieces
1 medium sweet red pepper, coarsely chopped
1-1/2 pounds boneless skinless chicken breasts
1 can (14-1/2 ounces) stewed tomatoes, undrained
1/2 cup peach or mango salsa
1/4 cup golden raisins
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
COUSCOUS:
1 cup water
1/2 teaspoon salt
1 cup uncooked whole wheat couscous
Instructions
1In a 4-qt. slow cooker, layer sweet potatoes, red pepper and chicken breasts. In a small bowl, mix tomatoes, salsa, raisins and seasonings; pour over chicken. Cook, covered, on low 3-4 hours or until sweet potatoes and chicken are tender.
2About 10 minutes before serving, prepare couscous. In a small saucepan, bring water and salt to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until water is absorbed. Fluff with a fork.
3Remove chicken from slow cooker; coarsely shred with 2 forks. Return chicken to slow cooker, stirring gently to combine. Serve with couscous.
