So this isn’t pumpkin…but it’s close!
We’ve been enjoying lots of butternut squash lately, after buying some at Kroger, then more at Aldi the next week for just $.59 each!
We’ve had this…a beef stew with butternut (recipe coming Monday on One Dish Dinners!)…and I made the same beef stew mix for the guys to enjoy while I’m out of town this week.
(And sorry about the lighting…it was already dark. And dark outside kitchen light does not bode well when photographing food! This is a peek inside the slow cooker, minutes after I took off the lid to serve dinner.)
(And I should add…I had grandiose plans for all the acorn squash that I had growing my little garden. That is, until the squirrels ate them. Sigh.)
Savory Slow Cooker Chicken and Butternut Squash
Yield – 4 servings
Preparation Time – 10 minutes
Cooking Time – 8 hours in slow cooker
Ingredients
- 3 small chicken breasts (about 1 1/3 lb.) ($2.50)
- 2 tsps red wine vinegar ($.05)
- Salt and pepper
- 1/2 bag baby carrots, or 4-5 peeled carrots sticks ($.67)
- 1 butternut squash, peeled, seeded and diced ($.59)
- 2 tsp Italian seasonings ($.10)
- Whole wheat dinner rolls or toast with butter ($.75)
Directions
- Place the chicken breasts in the base of the slow cooker and splash the vinegar over the top. Season with salt and pepper.
- Add the baby carrots and butternut squash around and on top of the chicken. Season with the Italian seasonings and more salt and pepper if you like.
- Set the slow cooker on low for 8 hours.
- Prepare bread or toast.
- Serve Savory Slow Cooker Chicken and Butternut Squash with carrots and toast.
Cost $4.66
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If you’d like to learn more about Square Foot Gardening, please check out the Square Foot Gardening books by Mel Bartholemew.
Do you have a recipe that uses Butternut, Acorn Squash or Pumpkin that you’d like to share this week?! Link ‘er up!
{ 12 comments… read them below or add one }
Those pesky critters; they can do so much damage.
These cranberry walnut acorn squash bowls are our favorite way to eat acorn squash and one of our favorite fall recipes.
Thanks for the linky.
I made this yesterday for dinner. I was a little skeptical because of the small amount of ingredients but it turned out really really good. Simple, yet hearty. The only modification I made was to use chicken thighs as that’s all I had. Next time I’ll cut the squash into 1-inch cubes instead of small dice. I also think I’ll try making it with Morrocan-style seasonings – cinnamon, cumin, and raisins – just for a change of pace. Thanks so much! <3
I’d like the e-mail updates.
Thanks!
Is the chicken pre cooked or raw going in?
How many cups of squash did you use? Shall I estimate about 4 cups? I have some acorn & dumpling squash on hand which are usually smaller. Thank you so much! It looks like a great recipe! I look forward to trying it.
I just threw this in the crock pot with a moroccan spice blend instead of italian seasoning. Hoping it turns out ok. Sounds delicious! I am having to cook it on high instead of low though since I am pretty late getting it in.
I live in Canada and I have never seen chicken breasts for 1 1/3 lbs for $2.50, that would cost me about $9!
Don’t worry Freya, I live in the US and I’ve never seen that either! haha Still looks like a good recipe though
We often have boneless, skinless chicken breasts on sale for $1.99 per pound (just picked some up today at Kroger). Can’t wait to try this!
I live in one of the most expensive cities in the U.S. and I regularly see chicken breast at $1.99/lb at Safeway. It might help to look in the freezer section and look for larger quantities?
No liquids needed, like chicken broth?
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