Slow Cooker Chicken & Butternut Squash
2-1-2-1 Meals: undefined
Gluten Free: undefined
Reset 7: undefined
MAKES: serving
Ingredients
1, 14.5-oz can diced tomatoes
1 tsp brown sugar
4 tsp butter
1 cup onion, chopped
1 cup celery, chopped
1 tsp ground ginger
1 tsp cinnamon
1 tsp cumin
1 tsp coriander
24 oz chicken, cut into bite-sized pieces
1 1/3 cup chicken broth
2/3 cup quinoa, uncooked
2 cups butternut squash, peeled and cut into 3/4 inch pieces
Sea salt and pepper to taste
Directions
Set slow cooker to high and add Diced Tomatoes and Brown Sugar and stir to combine.
Heat 2 tsp butter in a skillet over medium-high heat and cook the onion and celery until the onion has become translucent, about 5 minutes or longer. Mix in the ginger, cinnamon, cumin, and coriander, stirring occasionally for about 2 minutes.
Stir in Chicken and cook until no longer pink.
Add 1/3 Cup Chicken Broth, bring to a simmer and then add the Chicken mixture to the slow cooker. Combine with the Tomatoes.
Add 2 tsp Butter to the skillet over medium heat. Add Butternut Squash and cook about 10 minutes or until some pieces are slightly browned. Then add Squash to the slow cooker.
Add Quinoa and the remaining Chicken Broth to the slow cooker and mix to combine all of the ingredients.
Cook on high for 1 hour and then reduce to low for 3-4 hours. Be sure that the Squash is tender. Season with Salt and Pepper.