- 2 large or 4 small chicken breasts
- 2 parsnips – 2 carrots
- 1 acorn squash
- 1 14.5 oz. can of chicken broth garlic salt pepper nutmeg honey
Peel and chop carrots and parsnips and place them in the bottom of the crockpot.
Sprinkle with garlic (I used a teas poon of pre-chopped garlic.
I’m not sure how many cloves of fresh garlic that would be.) Place chicken on top.
Pour in broth. Cut squash into chunks and slice off the skin.
Place on top of chicken.
Sprinkle desired amounts of salt, pepper and nutmeg on top of squash
and drizzle enough honey on top to lightly cover the squash.
Cook on low 8-10 hours.