Moroccan-Spiced Chicken Lentil Stew

In a large bowl, combine chicken, garlic, cumin, coriander, pepper and cinnamon; toss to coat. Coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add chicken to hot skillet; cook until browned, turning to brown all sides.

Transfer chicken to a 4- to 5-quart slow cooker. Add lentils and onion to slow cooker. Pour chicken broth and the water over all.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn to high-heat setting after 7 to 8 hours. Add squash and apricots to slow cooker. Cover and cook about 15 minutes more or just until squash is tender. If desired, garnish individual servings with sliced green onion.