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Ingredients
- 4 skinless chicken breast
- 2 parsnips, peeled and sliced
- 2 carrots, peeled and sliced
- 1 acorn or butternut squash, skin removed and cut into chunks
- 1 (14 oz) can reduced sodium chicken broth
- Garlic
- Nutmeg
- 1 T. Honey
Preparation
Step 1
Place carrots and parsnips in bottom of crock pot. Sprinkle with garlic to taste. Place chicken on top. Sprinkle desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough honey on top to cover squash. Cook 8 to 10 hours.
237 cal, 3.3 g. Fat, 107 mg sodium, 24.5 g carbs, 4.1 g. Fiber, 7.4 g. Sugar, 28 g. Protein