Moroccan Chicken

Gotta love slow cooker meals in the winter months. This one will warm your tummy while stuffing it full! Dark chicken meat does a wonderful thing in a slow cooker...and it's easy on the wallet.

4 chicken leg quarters, skinned and trimmed of fat (also remove the backbone if still there)
4 cups butternut squash, peeled and cubed
1-26 oz jar green and black olive pasta sauce (Barilla)
1 can chickpeas, rinsed
1 tsp ground cumin
1/4 tsp ground cinnamon
1 jalapeno pepper, seeds removed and diced (optional)

Put all ingredients in your slow cooker. Cook on low 7-8 hours.

I serve this with plain couscous, but follow your own taste. Also good with almonds (slivered) and chopped fresh mint sprinkled on top.