Lunch or Dinner
Slow Cooker Chicken & Butternut Squash
Slow Cooker Chicken & Butternut Squash
Makes 4 servings
Each serving contains: 2 proteins, 1 carb, 2 veg, 1 fat
Ingredients:
Makes 4 servings
Each serving contains: 2 proteins, 1 carb, 2 veg, 1 fat
Ingredients:
- 2 (14.5oz) Cans Diced Tomatoes
- 1 tsp Brown Sugar
- 4 tsp Butter
- 1 Cup Onion, chopped
- 1 tsp Ground Ginger
- 1 tsp Cinnamon
- 1 tsp Cumin
- 1 tsp Coriander
- 24 oz Chicken, cut into bite-sized pieces
- 1 1/3 Cup Chicken Broth
- 2/3 Cup Quinoa
- 4 Cups Butternut Squash, peeled and cut into ¾ inch pieces
- Sea Salt and Pepper to taste
- Set slow cooker to high and add Diced Tomatoes and Brown Sugar and stir to combine.
- Heat 2 tsp Butter in a skillet over medium-high heat and cook Onion until lightly brown, about 8-10 minutes. Mix in Ginger, Cinnamon, Cumin and Coriander and cook (stirring) for about 2 minutes.
- Stir in Chicken and cook until no longer pink.
- Add 1/3 Cup Chicken Broth, bring to a simmer and then add the Chicken mixture to the slow cooker. Combine with the Tomatoes.
- Add 2 tsp Butter to the skillet over medium heat. Add Butternut Squash and cook about 10 minutes or until some pieces are slightly browned. Then add Squash to the slow cooker.
- Add Quinoa and the remaining Chicken Broth to the slow cooker and mix to combine all of the ingredients.
- Cook on high for 1 hour and then reduce to low for 3-4 hours. Be sure that the Squash is tender. Season with Salt and Pepper.