Rating: 2.5 stars
15 Ratings
  • 1 star values: 3
  • 2 star values: 3
  • 3 star values: 6
  • 4 star values: 1
  • 5 star values: 2

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.

Kate Merker and Sara Quessenberry
Recipe by Real Simple January 2008

Gallery

Anson Smart

Recipe Summary

prep:
30 mins
additional:
3 hrs
total:
3 hrs 30 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

Nutrition Facts

328 calories; calories from fat 19%; fat 7g; saturated fat 2g; cholesterol 127mg; sodium 479mg; carbohydrates 33g; fiber 4g; sugars 9g; protein 35g.
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