Slow cooker chicken with butternut & apple
0
Points®
Total time: 4 hr 15 min • Prep: 15 min • Cook: 4 hr • Serves: 6 • Difficulty: Easy
With butternut squash, apples, and sage-flavoured chicken thighs, this easy dinner embodies the essence of fall. If you pick up pre-chopped squash at the grocery store, prep is quick and kept to a minimum. Make sure to arrange the apples on top of everything in the slow cooker. If they’re submerged in the liquid, they’ll become mushy.
Ingredients
Garlic powder
1 tsp(s)
Ground sage
¾ tsp(s)
Paprika
½ tsp(s)
Kosher salt
1½ tsp(s), divided
Black pepper
1 tsp(s), divided
Uncooked boneless skinless chicken thigh
6 thigh(s)
Onion
1 large, white, cut vertically into thick slices
Butternut squash
4 cup(s), cubed
Granny Smith apple
2 medium, cored and cut into wedges
No-salt-added chicken stock
½ cup(s)
Dijon mustard
2 tbsp(s)
Apple cider vinegar
1 tbsp(s)
Instructions
1
In a small bowl, combine the garlic powder, sage, paprika, ¾ tsp salt, and ½ tsp black pepper. Sprinkle the spice mixture evenly over both sides of the chicken thighs. Scatter the onion in the bottom of a slow cooker; top with the squash and arrange the chicken on top. Top the chicken with the apples. In a medium bowl, whisk together the stock, mustard, vinegar, and remaining ¾ tsp salt and ½ tsp black pepper; pour over the chicken mixture.
2
Cover and cook until the chicken and vegetables are tender, 6 to 8 hours on Low or 4 to 5 hours on High.
3
Serving size: 1 chicken thigh and about 1 cup squash mixture
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