Ingredients
The following ingredients have 5 Servings
- 3 pounds butternut squash, peeled and seeded
- 1 1/2 pounds chicken thighs, browned (opt step), see notes
- 1 Tablespoon olive oil, for browning
- 1 medium onion, small dice
- 1 cup Homemade Cream of Chicken Soup
- 1 Tablespoon rosemary, minced
- 1 Tablespoon coarse Celtic sea salt, or to taste – the amount of salt will vary depending on your ingredients and type of sea salt used
- Grated Parmesan for serving if desired
Instruction
- Cube the squash into 1 1/2 inch cubes and place a 4-qt crockpot. Cut the onion into small dice and place it in with the squash.
- If you’re browning the chicken, place a cast iron skillet over medium-high heat. When the pan is hot, add the olive oil and the chicken thighs. Brown for just a minute on each side. Transfer the chicken to the crockpot.
- Pour the Homemade Cream of Chicken soup over the top and sprinkle with sea salt and rosemary.
- Place the lid on the crockpot and turn to low for 8 hours.
- The cooking time will vary depending on the size of the chicken thighs and your individual crockpot. I like to try a new crockpot recipe on the weekend when I’m home to see how it works for me the first time!
