1 pound boneless skinless chicken thighs, cut into 2 inch pieces
1 acorn squash
1 large onion, sliced
8 ounces cremini mushrooms, sliced
4 ounces baby carrots left whole (I didn't have any)
1 14.5-ounce can crushed tomatoes
2 tsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried oregano
- Peel and halve the butternut squash. Deseed, then cut into 1-2 inch pieces. Add squash, vegetables and chicken into a 4 or 5qt crockpot.
- Add tomatoes, Worcestershire sauce, thyme and oregano.
- Cover and cook on low for 6-7 hours, or until vegetables are tender and chicken is cooked through.
- Serve over rice or eat as is.