Printer-friendly versionWhat You Need:
- 4 chicken breasts, boneless and skinless
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 acorn squash, peeled and chopped
- 1 (14.5 oz) can chicken broth
- 1/2 tsp. garlic salt
- 1/4 tsp. pepper
- 1/4 tsp. nutmeg
- 1/4 C honey
How to Make It:
- Place the carrot and parsnips in the bottom of the crock pot.
- Add the garlic salt being sure to cover all the vegetables.
- Place the chicken pieces on top.
- Add the broth.
- Lay the squash on top of the chicken.
- Sprinkle in the pepper and nutmeg.
- Pour the honey over the top being sure to cover completely.
- Cover and cook on low 8 hours.
Tip: This is a great recipe for the fall. With the fall vegetables and the honey, it warms you up from head to toe.