Fall Squash and Caribbean Chicken

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Fall Squash and Caribbean Chicken

Make the most out of this seasonal squash recipe, Fall Squash and Caribbean Chicken. Not the norm for chicken recipes, it features butternut squash and is packed full of interesting flavors.

Notes

Hey if you like this squash recipe check out our delicious 13 Squash Recipes to Celebrate the Changing Season.

Cooking MethodSlow Cooker

Ingredients

  • 4 lean chicken thighs, skin and excess fat removed
  • 1 fresh, small butternut squash, peeled, seeeded, cut into 1 1/2 inch pieces
  • 1 medium onion, cut into wedges
  • 14 1/2 ounces fresh diced tomatoes
  • 1/4 cup water or low-sodium broth
  • 1 tablespoon hot curry powder
  • 1 teaspoon chopped fresh gingerroot
  • 1/2 teaspoon salt, optional

Instructions

  1. In a 3 1/2 to 4 quart slow cooker, combine all ingredients except the chicken.
     
  2. Mix well. Place chicken on top of mixture.
     
  3. Cook on Low for 8 to 10 hours or until squash is done and chicken juices run clear when pierced.
     
  4. With forks, remove chicken from bones, then cut into pieces.
     
  5. Stir into vegetable mixture and serve.

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Many of our recipes are reader submitted, and therefore we do not have the exact nutritional information available - FaveHealthyRecipes Editors

How about giving nutrional information as well as serving size. Thanks.

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