Chicken breasts with pears and butternut squash
1
Points®
Total time: 5 hr 20 min • Prep: 15 min • Cook: 5 hr • Serves: 6 • Difficulty: Easy
Pears and sweet potatoes may seem like an unlikely combination but they make delicious partners especially when they’re seasoned with warm spices. Cinnamon, nutmeg, chili powder, and cumin make this dish sing. 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. Dinner can't get much easier—just put the ingredients into the slow cooker, set to low, and press start. After a few hours of simmering, dinner will be ready to serve. For an easy side, pair with steam-in-the-bag fresh green beans.
Ingredients
Raw butternut squash
3 cup(s)
Pear
3 medium
Red onion
1 small
Dark brown sugar
1 Tbsp
Chili powder
2 tsp
Ground cumin
1 tsp
Ground cinnamon
½ tsp
Table salt
¼ tsp
Freshly grated nutmeg
⅛ tsp
Fat-free reduced sodium chicken broth
1 cup(s)
Uncooked skinless boneless chicken breast
36 oz
Instructions
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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