Even on busy days, I can start this chicken in a slow cooker and still get to work on time. When I come home, I add a spinach salad and warm crescent rolls.
—HEIDI RUDOLPH OREGON, IL
PREP: 30 MIN. • COOK: 3 HOURS • MAKES: 6 SERVINGS
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
1. In 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.
2. About 10 minutes before serving, prepare the couscous. Using a small saucepan, bring the water and salt to a boil. Stir in the couscous. Remove from the heat; let stand, covered, 5 minutes or until water is absorbed. Fluff with a fork.
3. Remove chicken from slow cooker; coarsely shred with two forks. Return chicken to slow cooker, stirring gently to combine. Serve with couscous.
FREEZE OPTION Place the cooled chicken mixture in freezer containers. To eat it, partially thaw the food in the refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.