Description
A delicious slow cooker recipe featuring tender chicken thighs, peas, and butternut squash.
Ingredients
Scale
- 4 large chicken thighs (boneless, skinless)
- 1 cup peas (frozen)
- 1 cup butternut squash (or carrots, cubed)
- 1/2 cup chicken broth
- 2 tsp cornstarch (optional)
Instructions
- Put all items into slow cooker except for cornstarch. Cover and cook on high for 6 hours or low for 8 hours until meat falls apart and shreds easily.
- Remove meat, shred or chop into small pieces.
- Whisk cornstarch and some of liquid from pot in a cup until smooth, pour into pot and whisk into liquid to thicken.
- Put chicken back in, stir.
- Turn pot off and allow to cool. Serve.
- Can store in refrigerator for up to 3 days or freezer for up to 3 months.
Notes
- This recipe is perfect for meal prep or busy weeknights.
- For added flavor, consider seasoning the chicken with your choice of herbs and spices before cooking.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg