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Description
Slow Cook Pumpkin Butter Chicken Recipe with sweet potatoes and butternut squash served over a bed of rice.
Ingredients
US|METRIC
8 SERVINGS
- 2 yellow onions (Medium, quartered)
- 2 sweet potatoes (peeled and cubed)
- 2 1/2 lb. boneless chicken breast
- 3 cups vegetable broth
- 8 Tbsp. butter (1 stick)
- 1/2 cup brown sugar
- 2 cinnamon sticks
- 1 tsp. nutmeg
- 1 Tbsp. salt
- 3 cups butternut squash (Peeled and Cubed)
- 1 can pumpkin puree (non-flavored 15 oz)
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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 Crock-Pot, shred chicken and lay over a bed of rice.
- Pour sauce on top of dish before serving.
NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol120mg40% |
| Sodium1510mg63% |
| Potassium880mg25% |
| Protein31g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber3g12% |
| Sugars13g |
| Vitamin A220% |
| Vitamin C25% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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