Crockpot-Rosemary-Chicken-with-Butternut-Squash

This homey recipe courtesy of Kari from GI 365 is perfect for those chilly but busy days—just pop some chicken, butternut squash, and cream of chicken soup in the crock pot in the morning, and you’ll have a complete meal ready by the time you get home. For extra brownie points, skip the sodium-heavy cans of soup and make your own cream of chicken soup using Kari’s recipe.

Ingredients:
3 pounds butternut squash, peeled and seeded
1½ pounds chicken thighs, browned (browning is optional)
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

Method:
1. Cube the squash into 1½ inch cubes and place in the crockpot. Cut the onion into a 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.

Note: 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.

What do you think of this recipe? 

Recipe and photo courtesy of Kari from GI 365