“A very filling dish that goes over well with everyone.”
2large chicken breasts or 4smallchicken breasts
1 (14 1/2 ounce) cans chicken broth
4garlic cloves, coarsely minced
Peel and chop carrots and parsnips and place them in the bottom of the crock pot.
Sprinkle with garlic.
Place chicken on top.
Pour in broth.
Cut squash into chunks and slice off the skin.
Place on top of chicken.
Sprinkle desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough honey on top to lightly cover the squash.
Cook on low 8-10 hours.
“I really liked the acorn squash in this dish, but the parsips were a little strong for me.Next time I would only use 1 parsnip and more carrots.I cooked this on high for 1 hour and then low for 5 hours–the chicken was a little dry, even though I used frozen chicken breasts.”
“It is a very simple and basic recipe. I found it a little bland but the ease of this recipe compensate for it.I”
“This was very good. I liked the parsnips and carrots in it.”