Chicken Breasts with Pears and Butternut Squash

Total Time
5 hr 20 min
15 min
5 hr
If you want more pop, substitute ground ancho chile powder for more heat or even up to 1 teaspoon ground chipotle chile powder for a slightly smoky flavor.


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

chili powder

2 tsp

ground cumin

1 tsp

ground cinnamon

½ tsp

table salt

¼ tsp

freshly grated nutmeg


fat-free reduced sodium chicken broth

1 cup(s)

uncooked boneless skinless chicken breast(s)

36 oz, (Six 6-oz breasts)


  1. Toss the squash, pears, onion and brown sugar in a 5- to 6-quart slow cooker until the sugar evenly coats the vegetables.
  2. 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.
  3. 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.

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