Slow Cook Pumpkin Butter Chicken Recipe with sweet potatoes and butternut squash served over a bed of rice.
Author: Cooking Divine
Recipe type: Entree
Serves: 8 servings
Ingredients
2 Medium Yellow Onions (quartered)
2 Sweet Potatoes (peeled and cubed)
2- 2½ Pounds Boneless Chicken Breast
3 Cups Vegetable Broth
8 Tablespoons Butter (1 stick)
½ Cup Brown Sugar
2 Cinnamon Sticks
1 Teaspoon Nutmeg
1 Tablespoon Salt
3 Cups Peeled and Cubed Butternut Squash
1 Can Pumpkin Puree (non-flavored 15 oz)
Directions
Layer the onions and the sweet potatoes on the bottom of the Croque-Pot.
Add the chicken, vegetable broth, butter, brown sugar, cinnamon sticks, nutmeg, salt and pumpkin puree.
Top with butternut squash, cover and cook on low for 8 hours.
Remove from Croque-Pot, shred chicken and lay over a bed of rice.
Pour sauce on top of dish before serving.
Notes
After about an hour of cooking I like to open the lid of the Croque-Pot and stir all the ingredients together. I always just put everything in whole and allow the Croque-Pot to melt everything before I mix (makes life easier)!
Recipe by Cooking Divine at https://www.cookingdivine.com/recipes/slow-cook-pumpkin-butter-chicken/