Crockpot Rosemary Chicken with Butternut Squash

Crockpot Rosemary Chicken with Butternut Squash

Serves: 4-6

Ingredients

• 3 pounds butternut squash, peeled and seeded
• 1½ pounds chicken thighs, browned (opt step)
• 1 Tablespoon olive oil, for browning
• 1 medium onion, small dice
• 1 cup Homemade Cream of Chicken Soup
• 1 Tablespoon rosemary, minced
• 1 Tablespoon sea salt
• Grated Parmesan for serving if desired

Instructions

1. Cube the squash into 1½ inch cubes and place a 4-qt crockpot. Cut the onion into small dice and place it in with the squash.
2. If you're browning the chicken, place a cast iron skillet over medium-high heat. When the pan is hot, add the olive oil and the chicken thighs. Brown for just a minute on each side. Transfer the chicken to the crockpot.
3. Pour the Homemade Cream of Chicken soup over the top and sprinkle with sea salt and rosemary.
4. Place the lid on the crockpot and turn to low for 8 hours.
5. The cooking time will vary depending on the size of the chicken thighs and your individual crockpot. I like to try a new crockpot recipe on the weekend when I'm home to see how it works for me the first time!

Notes

To make this completely dairy free, be sure to use a non-dairy Cream of Chicken Soup.

Browning the chicken adds extra flavor, but it's not necessary if time is short. I've made it both ways and they were both really good.

Content and Image from gi365.info