Chicken and Butternut Squash
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.
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)
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.