Chicken breasts with pears and butternut squash
Uncooked butternut squash
3 cup(s), cubed, seeded, and peeled
3 medium, peeled, cored, and halved
Uncooked red onion(s)
1 small, thinly sliced
Dark brown sugar
1 Tbsp, packed
Freshly grated nutmeg
Fat-free reduced sodium chicken broth
Uncooked boneless skinless chicken breast(s)
36 oz, (Six 6-oz breasts)
- Toss the squash, pears, onion and brown sugar in a 5- to 6-quart slow cooker until the sugar evenly coats the vegetables.
- Mix the chile powder, cumin, cinnamon, salt and nutmeg in a small bowl; rub this mixture onto the chicken breasts, coating them evenly. Nestle the breasts into the cooker. Pour the broth around the breasts so it doesn’t knock off their spice rub.
- Cover and cook on low for 5 hours or until the chicken is cooked through. Let stand uncovered at room temperature for 5 minutes before serving. Serving size: 1 chicken breast, 1 half a pear and 1/2 cup vegetables and sauce.