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Chicken and Butternut Squash

Chicken and Butternut Squash

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breadzone  
Twentynine Palms, CA, USA
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Chicken and Butternut Squash
Servings
6
Prep Time
20 Minutes
Cook Time
4 Hour (s)

Time on High: 4 to 6 hours Time on Low: 7 to 8 hours A fall favorite! Chicken with butternut squash is easily done in the Crock-Pot® slow cooker.

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Ingredients

6 Boneless Chicken Thighs
2 Tablespoon balsamic vinegar, divided
1/2 Tablespoon Kosher salt
4 Cloves of garlic, minced
1 1/2 pound to 2 pounds Whole butternut squash
6 Fresh sage leafs
Ground Pepper (pinch or to taste)

Instructions

Place chicken in a Crock-Pot® slow cooker.
Add 1 tablespoon balsamic, salt, pepper and garlic.
Peel the butternut squash, cut in half, and remove seeds as well as membranes.
Cube in approximately 1 inch squares.
Place cubed butternut squash on the chicken.
Splash with the remaining tablespoon of balsamic and add the sage leafs.
Cover; cook on High for 4 to 6 hours or on Low for 7 to 8 hours.

Butternut squash may be served cubed or mashed with cream.

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Due to gradual and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Most recipes can be accommodated in a slow cooker that is either one quart smaller or one quart larger than specified. If using a smaller sized slow cooker, please use caution when preparing your meal to prevent over filling. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a ‘slow cooker’ within the recipes.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.