Only three days left until Thanksgiving, and I can't wait! This week has been so fantastic with visits from Kelsey (hadn't seen her in 13 years!), Sarah & Mark, Mal tonight, and the Rozier/Topche crew on Wednesday. So many wonderful people to see, so little time! I am very much in the Thanksgiving spirit and created this great Fall recipe with locally sourced ingredients. You can pick up all of these ingredients from your local farmers market and throw it together in no time in the crockpot. You can make this recipe with or without broth. I went with broth this time to get a slighty soupy experience. Next time I am going to make this as a roasted dish in the oven to get everything nice and crispy. The part II version will be after Thanksgiving (and after I buy myself a dutch oven!). This will be Mal's welcome meal when she arrives from Ithaca tonight after a six hour drive. A little fall harvest crockpot chicken and some wannabe rice pudding, and we will be back in business! Only four more hours to go...
- 1 butternut squash (1.5 lbs.), cubed
- 1 sweet onion, sliced
- 1 bosc pear, sliced
- 1 cup raw cranberries
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup veggie or chicken broth (optional)
- 2 bay leaves
- Sea salt, pepper, garlic powder, and cinnamon
- Layer squash cubes at the bottom of the crockpot.
- Put half of the onions, pears, and cranberries on top.
- Add 1 bay leaf and some spices
- Arrange a layer of chicken on top of the spices
- Add another layer of spices and the second bay leaf on top of the chicken
- Add the remaining onion, pear, and cranberries
- Pour the broth over the mixture (this isn't necessary - I like it because it makes it a little bit soupy)
- Cook on high for 3 hours and then low for 90 minutes