Crock Pot Chicken Mediterranean - cooking recipe

Ingredients

1 1/2 lbs peeled butternut squash, cut in 1 inch chunks
1 lb boneless skinless chicken thighs, fat trimmed, cut in 1 inch chunks
1 large red bell pepper, cut into 1 inch pieces
1/2 cup salsa
1 (14 1/2 ounce) can diced tomatoes
1/4 cup raisins
1/2 teaspoon cumin
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 ground cinnamon
1 (15 ounce) can chickpeas, rinsed
1/4 cup chopped fresh parsley

Preparation

Mix all ingredients EXCEPT chickpeas and parsley in 3 quart or larger crock pot.
Cover and cook on high 4 to 5 hours or on low 7 to 9 hours until chicken and vegetables are tender.
Stir in chickpeas and parsley, serve.