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:
  • 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
Directions:
  1. Set slow cooker to high and add Diced Tomatoes and Brown Sugar and stir to combine.
  2. 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.
  3. Stir in Chicken and cook until no longer pink.
  4. Add 1/3 Cup Chicken Broth, bring to a simmer and then add the Chicken mixture to the slow cooker. Combine with the Tomatoes.
  5. 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.
  6. Add Quinoa and the remaining Chicken Broth to the slow cooker and mix to combine all of the ingredients.
  7. 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.

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