Ingredients

The following ingredients have 12 Servings
  • 1 cup uncooked brown rice
  • 1 medium butternut squash (about 3 pounds), cubed
  • 2 medium apples, coarsely chopped
  • 1 medium sweet potato, peeled and cubed
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/2 cup raisins
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon

Instruction

  • Place rice in a greased 4- or 5-qt. slow cooker. In a large bowl, combine the squash, apples, sweet potato, onion, salt and pepper; add to slow cooker. Pour broth over vegetables., Cover and cook on low for 5-6 hours, until vegetables are tender. Stir in raisins and tarragon.