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 spinach salad and 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 the chicken. Cook, covered, on low 3-4 hours or until the sweet potatoes and chicken are tender.
2. About 10 minutes before serving, prepare couscous. In a small saucepan, bring water and salt to a boil. Stir in the couscous. Remove from heat; let stand, covered, 5 minutes or until the water is absorbed. Fluff with a fork.
3. Remove the chicken from the slow cooker; coarsely shred it with two forks. Return the chicken to the slow cooker, stirring gently to combine. Serve with couscous.
To freeze: Place cooled chicken mixture in freezer containers. To use, partially thaw in 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.