Maple-Orange Chicken with Acorn Squash and Sweet Potatoes

By ngaldi

, 2006, Robin Miller, All rights reserved

Ingredients

• 1 small to medium acorn squash, peeled, seeded, and cut into 2-inch pieces
• 2 sweet potatoes, peeled and cut into 2-inch pieces
• 2 leeks, rinsed and chopped
• 5 (5-ounce) skinless chicken breast halves (with or without bone)
• Salt and ground black pepper
• 1 cup orange marmalade
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup orange juice
• 1 tablespoon hoisin sauce
• 1 tablespoon maple syrup
• 1/4 cup chopped fresh parsley leaves
• 1 to 2 tablespoons finely chopped fresh rosemary leaves

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker. In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Serve 4 of the chicken breast halves with squash and potatoes on the side and extra sauce spooned over top (reserve remaining chicken for pizza). Top with parsley and rosemary just before serving.