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Chicken Squash Divine
Cook: 8 hrs (low) or 4 hours (high)
Ingredients
- 2 pounds skinless, boneless chicken thighs, cut in bite-size pieces
- 1 tablespoon cooking oil
- 1 spaghetti squash (2 lb.), peeled, seeded, and cut in 3-inch pieces
- 1 cup French-cut fresh green beans
- 1 tomato, coarsely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano, crushed
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried thyme, crushed
- 1 14 ounce can chicken broth
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan and/or Romano cheese
Directions
1. In a large skillet, cook chicken, half at a a time, in hot oil over medium-high heat until browned on all sides.
2. In a 4-1/2- to 5-1/2-quart slow cooker combine squash, green beans and tomato; sprinkle with garlic powder, oregano, pepper and thyme. Add broth and wine. Top with chicken. Cover; cook on low-heat setting 8 to 9 hours or on high-heat setting 4 to 4-1/2 hours.
3. Break up squash while serving. Top with cheese. Makes 6 to 8 servings.
