Lately, I've been loving my slow cooker. There's just something so nice about being able to dump everything in and then just leave it while I go chase my baby girl around the house for hours on end. And then, to sit down at dinner to something creamy and delicious? Awesome.
I created this recipe because I just love squash and am always looking for an excuse to eat it. I know it's typically an "autumn veggie", but I don't care! It's cheap, it's packed with nutrients, and it's delicious.
First, grease the inside of a large slow cooker and place two frozen chicken breasts in it. You don't have to thaw the chicken first...I love that.
Slice up one onion and layer the slices on top of the chicken.
Peel and cut a butternut squash and place the chunks over the onion. This would also work with acorn squash or even pumpkin.
Mix cream of mushroom soup, sour cream, and milk together with seasonings and pour it over the top. Plop the lid on and cook on high for 5 hours.
The end result is creamy and absolutely flavorful. It's going to be one of your new favorite ways to eat squash!
Inspired by Autumn Nutmeg Chicken in Gooseberry Patch's Slow-Cooker Recipes
- 4 boneless chicken breast halves
- 1 onion, sliced
- 1 small butternut squash, cut into chunks
- 2 cans cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 T. parsley
- 1 T. nutmeg
- 1 t. salt
- 1/2 t. rosemary
- 1/2 t. sage
- 1/2 t. thyme
- cooked rice