Photo: Anson Smart
Prep Time
30 Mins
Other Time
3 Hours
Makes 6 servings

The addition of butternut squash and a fresh orange makes this braised chicken company worthy. Round out the chicken-and-vegetables meal with rice steamed in the microwave, and your dinner prep is complete.

How to Make It

Pat the chicken dry with paper towels and season with 1 teaspoon salt and 1/4 teaspoon pepper. In the bowl of a slow cooker, combine the chicken, onions, potatoes, squash, garlic, orange, broth, honey, and thyme. Set the slow cooker to high and cook, covered, until the vegetables are tender and the chicken is cooked through, about 2 1/2 to 3 hours. Divide the chicken mixture into individual bowls.

If You Don't Have a Slow Cooker: Heat oven to 325° F. Follow the recipe above using a Dutch oven or large casserole. Bake, covered, until the vegetables are tender and the chicken is cooked through, 2 1/2 to 3 hours.

Chef's Notes

This recipe was tested in a 6-quart slow cooker. Because different models cook at different rates, the cooking time below is presented as a range. Check for doneness at the low end of the range (but not before, as the escaped heat will significantly slow the cooking). If the food is not done, cover and cook to the end of the suggested time range. If using a slow-cooker smaller than 6 quarts, the cooking time may take an additional hour or more, and results may vary.

Ratings & Reviews

ljhaupt's Review

December 09, 2014

jessibean73's Review

June 01, 2014
It was very bland. I think it has some potential with some doctoring, but after making it it's not really my families style dish.

SLH1078's Review

November 01, 2013
Some reviewers complained that it was very bland/bitter. I think the bitter comes from orange peel that has been given a wax coating. Use an organic orange to avoid this. As far as bland, adding 2 tsp. of coriander plus another 1/2 tsp. pepper solved that problem nicely. If you really wanted heat, you could probably add cayenne pepper as well.

cleanfreak's Review

October 31, 2013

Ziriax's Review

August 15, 2013

brognes's Review

November 09, 2012
I didn't have 3 hours but really wanted to make the dish. So I boiled and slighty mashed multi-colored potatoes (otherwise the dish would have been so ugly), cut and sauteed boneless skinless thighs with pressed garlic and chopped onion, and roasted the butternut squash. Then I threw everything into a dutch oven with the other ingredients (sans the orange peel) and let it simmer for 30 minutes or so. Served with quinoa and green beans. It was very tasty and satisfying. Great with a nice red wine.

hemmar's Review

February 22, 2012

78jessica's Review

November 14, 2011
This was awful. The squash turned to mush, the bitter orange rind overpowered every other flavor. No one liked it, even my baby who eats anything! We ended up throwing it out!

kimgomez's Review

March 01, 2011
I didn't have chicken so I substituted Pork tenderloin, and it turned out great! The butternut squash had a bitter flavor from the oranges, so next time I would just include the broth, onions, garlic and seasoning and roast the squash. Or leave out the orange peel. Overall, the meat was a hit and even the kids liked it (6 yrs and under). I'll definitely try it again.

newcook26's Review

November 22, 2009
I really liked the way this turned out. Pretty flavorful and super easy. The squash was my favorite!