This one crock wonder full of festive magic is sure to hit the spot! Absolutely the best!
Slow Cooker Autumn Chicken & Butternut Squash Risotto
Servings
10
servingsPrep time
15
minutesCooking time
8
hoursOne crock magic!
Ingredients
1 1 Medium butternut squash, peeled, seeded and diced 1 1/2 inch
1 1 Medium onion, diced
1/2 cup 1/2 Dried apricots, chopped
1 – 2 tsp 1 – 2 Fresh rosemary, chopped
1 – 2 tsp 1 – 2 Fresh sage, chopped
6 sprigs 6 Thyme
1 tsp 1 Salt
1/2 tsp 1/2 Fresh cracked black pepper
8 lbs 8 Chicken thighs whole, skin on
1 cup 1 Apple juice
4 cups 4 Chicken broth
3 cuos 3 Risotto, uncooked
Directions
- Put everything except risotto into a slow cooker, cook on high 7 hours.
- Add in risotto and cook on high 1 hour more.
Recipe Video
Notes
- Serve topped with butter, toasted nuts or parmesan cheese.
Jeni, we watched this video yesterday, and can’t wait to try it! Looks like something that will be great for lunch leftovers, too! We’ll be pressure canning butternut squash this weekend, and had been looking for recipes to use it in the winter.
I’m going to do this for Thanksgiving with turkey thighs or legs! Thanks for sharing!