Slow-Cooker Chicken Tagine

1 medium (1 1/2-pound) butternut squash, peeled and cut into 2-inch chunks
4 medium tomatoes, coarsely chopped, peeled and cut into 2-inch cubes
4 medium potatoes
1 medium onion, chopped
2 cloves garlic, crushed with press
1 (15 oz) can garbanzo beans, rinsed and drained
1 cup chicken broth
1/3 cup raisins
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
3 pounds boneless skinless chicken thighs
1 box plain couscous
1/2 cup pitted green olives

Directions
1. In 6-quart slow cooker, combine squash, tomatoes, onion, garlic, beans, broth, and raisins. In cup, combine coriander, cumin, cinnamon, salt, and ground black pepper. Rub spice mixture all over chicken thighs; place chicken on top of vegetable mixture. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours.
2. About 10 minutes before serving, prepare couscous as label directs.
3. To serve, fluff couscous with fork. Stir olives into chicken mixture. Serve chicken mixture over couscous.

http://www.delish.com/recipefinder/slow-cooker-chicken-tagine-ghk0907907