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Recipes - Crockpot

 

 

 

 

Autumn Chicken 'N Squash

16 oz. Raw Skinless Chicken Breast, cubed
2 Parsnips
2 Carrots
1 Acorn Squash
1 (14.5 oz.) Can Fat Free Chicken Broth
2 Cloves Garlic, minced
1/8 Cup Honey
Salt
Pepper
Nutmeg

Peel and chop carrots and parsnips and place them into the bottom of the crockpot. Sprinkle with garlic. Place cubed chicken on top. Pour in broth. Cut squash into chunks and slice off the skin, then toss the squash with the honey in a medium bowl. Place squash on top of chicken. Sprinkle with desired amounts of salt, pepper and nutmeg. Cook on low 8-10 hours.

Note: Once the dish has cooked, if you mix it up too much, the squash will fall apart. This is why my picture looks a bit like mush. I stirred it up, then measured it out to see how many cups it made, then put it back into the crockpot, stirred it again to take a picture, etc. It would be best to just measure the cups directly out of the crockpot and serve this way the squash stays in tact and looks better. :)

Serves: 6 (1 Cup Each)
Per Serving: 212 Calories; 2g Fat (9.5% calories from fat); 19g Protein; 30g Carbohydrate; 6g Dietary Fiber; 46mg Cholesterol; 221mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Other Carbohydrates. WWP: 4
 (www.AimeesAdventures.com)

 


 

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