Rachael Ray's 30-Minute Healthy Recipes

Honey Squash Chicken - Crock Pot

* 2 carrots, peeled and chopped
* 2 parsnips, peeled and chopped
* 1/2 tsp garlic salt
* 4 chicken breasts, boneless and skinless
* 1 (14.5 oz) can chicken broth
* 1 acorn squash, peeled and chopped
* 1/4 tsp pepper
* 1/4 tsp nutmeg
* 1/4 C honey

1. In the bottom of the crock pot place the carrot and parsnips.
2. Sprinkle in the garlic salt to cover all the vegetables.
3. Place the chicken pieces over the vegetables.
4. Pour the broth over the top of the chicken and vegetables.
5. Lay the squash into the crock pot.
6. Sprinkle in the nutmeg and pepper.
7. Pour the honey over the top to completely cover the other ingredients.
8. Cook covered 8 hours on low setting.

Keep this recipe handy for a tummy-warming fall meal. Parsnips and acorn squash are great companions, especially when given a boost with a bit of nutmeg and honey! Because parsnips can tend to be a little bitter, I always like to mix them with something on the sweet side, and this dish does the trick. This is a full meal, but if you want something to go with it, maybe a homemade apple pie would be the ultimate finish!

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