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Crockpot Rosemary Chicken with Butternut Squash
GET INSPIRED EVERYDAY!8Ingredients
8Hours
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Ingredients
US|METRIC
5 SERVINGS
- 3 lb. butternut squash (peeled and seeded)
- 1 1/2 lb. chicken thighs (browned, opt step, see notes)
- 1 Tbsp. olive oil (for browning)
- 1 medium onion (small dice)
- 1 cup cream of chicken soup (Homemade)
- 1 Tbsp. rosemary (minced)
- 1 Tbsp. sea salt (coarse Celtic, or to taste – the amount of salt will vary depending on your ingredients and type of sea salt used)
- grated Parmesan (for serving if desired)
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