Chicken and squash

Chicken and squash

There is something about fall weather that makes me want to use my crockpot.  Living in Texas, it feels like summer most of the time but it finally started to get cooler recently...  cool enough to open the windows at night.  This dish is a perfect fall dish with butternut squash and apple cider...yum..

1.75-2lbs chicken thighs or breasts

1 medium butternut squash, cut into 2 inch thick pieces (if you cut the squash too small, it will just dissolve into the liquid)

1 sweet potato or yam, cut into 1 inch thick pieces

1 yellow onion, thinly sliced

1 can green beans or a couple handfuls of fresh green beans, sliced

1 tsp minced garlic

1 tsp salt

1/4-1/2 cup fresh chopped parsley

2 cups apple cider or apple juice (i prefer apple cider)

1. Place chicken thighs or breasts in bottom of crockpot.

2. Add squash, sweet potato, onion, green beans, garlic, salt, and parsley.

3. Pour apple cider over and cook on high for 4-6 hours or on low for 6-8 hours.

4. Serve over white rice or egg noodles.