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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.

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.
Notes

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

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