Today I went out and bought myself a slow cooker---the original Crock Pot to be exact! I will be trying this recipe in it tomorrow, because I have a lot of chicken and a big butternut squash. My slow cooker is a small one (enough for about 4 serving recipes or 4 litre capacity). I will report back on how this one turned out. Keep in mind that if you cook in a slow cooker, you need to have it at least 1/2 full and no more than 3/4 full for ideal cooking.
Ingredients:
-4 small chicken breasts (no bones or skin). If you use chicken with bones still in it your cooking time will increase, according to the instruction booklet that came with my Crock Pot.
-2 tbsp each of some kind of vinegar & citrus juice (red wine vinegar/balsamic vinegar/lime juice/lemon juice). I will be using balsamic vinegar and lime juice.
-a dash of salt
-1 tsp freshly ground black pepper
-4 medium sized carrots, scrubbed clean but not peeled, slice length-wise and then coarsely chopped (or you can use some of those prewashed & peeled baby carrots)
-1/2 a butternut squash, peeled and chopped into bite-sized cubes
-2 medium red/new potatoes, washed and cut into bite-sized cubes
-4 whole garlic cloves, peeled (option is to use garlic powder, about 1 tbsp)
-1 tsp each dried oregano, basil, thyme and parsley
-2 tsp olive oil
Directions:
1. In a small bowl, combine oil, spices, salt and pepper.
2. Place chicken in base of slow cooker and sprinkle citrus or vinegar over chicken.
3. Add the carrots, butternut squash & potatoes over and around the chicken. Drizzle the oil and spice mixture over everything. (it is not a lot of oil, but believe me you don't need it in the slow cooker).
4. Set the slow cooker on low for 8 hours. You can stir everything together about an hour before the end of cooking time if you are able, to blend the flavours, otherwise just do it before serving.
