Crock-Pot Mediterranean Stew

• 1 (2 lb) butternut squash, peeled seeded and cut into 1-inch cubes
• 2 large red bell peppers, cut in 1-inch squares
• 1 medium onion, cut in 1-inch squares
• 2 garlic cloves, chopped
• 2 medium yukon gold potatoes, scrubbed and cut in 1-inch cubes
• 2 lbs boneless skinless chicken, cut in 2-inch pieces
• 1 cup dried lentils, sorted and rinsed
• 12 teaspoon ground cumin
• 12 teaspoon ground cinnamon
• 2 teaspoons roasted red chili paste
• 14 cup raisins
• 14 cup dried sweetened cranberries
• 1 bay leaf
• 12 teaspoon kosher salt
• ground black pepper
• 1 (14 1/2 ounce) can diced tomatoes, with juices
• 1 tablespoon olive oil
• 12 cup dry white wine
• 34 cup chicken broth

1. Combine all ingredients in a 6-qt slow cooker.
2. Cook on low 5-6 hours until potatoes and squash are tender and chicken is cooked through.

butternut squash, red bell peppers, onion, garlic, gold potatoes, chicken, dried lentils, ground cumin, ground cinnamon, red chili paste, raisins, cranberries, bay leaf, kosher salt, ground black pepper, tomatoes, olive oil, white wine, chicken broth

Taken from www.food.com/recipe/crock-pot-mediterranean-stew-402432 (may not work)