Best Autumn Crockpot Chicken With Squashes And Zuchinni Recipes

SLOW COOKER CHICKEN TAGINE WITH BUTTERNUT SQUASH

Slow Cooker Chicken Tagine With Butternut Squash image

Inspired by Moroccan tagines, which often pair sweet dried fruit with savory elements, this dish has deep layers of contrasting flavors: warmth and sweetness against acidity and spice. Taking the time to brown chicken skin, sauté onion and toast spices is definitely worth the 20-minute investment here, lending this stew a rich flavor. But if you're really pressed for time, you can skip it. Instead, layer the squash, dates, onion and chicken in the slow cooker, and season everything generously with salt and pepper. Whisk together the oil, ginger, garlic, spices and lemon juice, and pour it on top before cooking. Then finish the dish the same way the recipe directs: Season to taste with lemon and salt and finish with the parsley and scallions.

Provided by Sarah DiGregorio

Categories dinner, weekday, tagine, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

1 medium-small (2 to 2 1/2 pound) butternut squash, peeled, halved lengthwise, seeded and cut into 3-inch-by-1-inch wedges
8 pitted dates, such as Medjool, halved
Kosher salt and black pepper
1 (1-inch) cinnamon stick
2 teaspoons sweet paprika
1 1/2 teaspoons turmeric
1 teaspoon ground cumin
1/2 teaspoon hot smoked paprika
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
2 tablespoons canola oil
3 1/2 to 4 pounds bone-in, skin-on chicken thighs (about 8 thighs)
1 large red onion, finely chopped
1/4 cup minced ginger (from about a 4-inch piece peeled ginger)
6 large garlic cloves, chopped
1/4 cup lemon juice (from about 1 large lemon), plus more to taste
Leaves of 1 small bunch flat-leaf parsley, chopped
4 scallions, thinly sliced
Cooked couscous or pita for serving (optional)
Plain yogurt, for topping (optional)
Toasted almonds, for topping (optional)

Steps:

Put the squash and dates into a 6- to 8-quart slow cooker. Season generously with salt and pepper. In a small bowl, combine the cinnamon stick, sweet paprika, turmeric, cumin, hot smoked paprika, ground ginger, cloves and cayenne and set aside.
Warm the oil in a large skillet over medium-high heat. Pat the chicken dry and season it generously with salt. Working in two batches, put the chicken in the skillet skin side down and cook without moving it until the skin is deeply golden, crisp, and releases fairly easily from the bottom of the pan, about 5 to 8 minutes per batch. (You need to brown only the skin side.) Transfer the chicken to the slow cooker, nestling the thighs skin side up and in one crowded layer on top of the squash.
Decrease the stovetop heat to medium. If there is a lot of rendered fat in the pan, pour off all but a thin layer to cover the entire bottom of the skillet. Add the onion, season with salt, and cook, stirring to scrape up the browned bits on the bottom of the pan, until the onion is softened, about 5 minutes. Add the ginger and garlic, and cook, stirring, until fragrant, about 1 minute. Add the reserved spices and stir well for about 30 seconds, until the mixture is a uniform brick red. Add the lemon juice, stir well to incorporate the browned bits, then scrape the mixture over the top of the chicken, making sure to include any spice-stained oil that remains.
Cook on low until the squash and chicken are very tender and the flavors are mellow, at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The dish will hold on warm for another 2 hours before the chicken starts to dry out. Remove and discard the cinnamon stick. Add lemon juice and salt to taste and fold in the chopped parsley and scallions. Serve with couscous or pita, topped with yogurt and toasted almonds, if desired.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 25 grams, Carbohydrate 43 grams, Fat 38 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 9 grams, Sodium 876 milligrams, Sugar 25 grams, TransFat 0 grams

AUTUMN CROCKPOT CHICKEN WITH SQUASHES AND ZUCHINNI

Autumn Crockpot Chicken With Squashes and Zuchinni image

Take advantage of the great squashes available in fall! This recipe can be used as is for a chicken stew, or the broth can be thickened for a nice topping over pasta. Quinoa also makes a good side.

Provided by Juliawiggins

Categories Chicken Breast

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 whole boneless skinless chicken breast
1 large white onion
1 lb small mixed squash
2 zucchini
1/2 lb button mushroom
1 (8 ounce) can stewed tomatoes (can use diced, crushed, sliced or whole)
1 tablespoon seasoning salt, pepper to taste
1 tablespoon dried basil
1/4 cup white wine
2 teaspoons olive oil

Steps:

Slice onions and place in bottom of pot. Season chicken with season salt and pepper and place on top of onions. Add sliced zukes and squashes, topped by mushrooms. Pour tomatoes over all. Top with basil. Add wine and a few dashes of olive oil.
Cook on high 3 hours. I have not tried it on low but I would imagine 6-8 hours.

Nutrition Facts : Calories 119.1, Fat 3.1, SaturatedFat 0.6, Cholesterol 25.2, Sodium 146.2, Carbohydrate 11.1, Fiber 2.8, Sugar 6.7, Protein 12

CROCK POT AUTUMN CHICKEN

Crock Pot Autumn Chicken image

Make and share this Crock Pot Autumn Chicken recipe from Food.com.

Provided by Mirj2338

Categories Chicken Breast

Time 10h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 large chicken breasts or 4 small chicken breasts
2 parsnips
2 carrots
1 acorn squash
1 (14 1/2 ounce) can chicken broth
4 garlic cloves, coarsely minced
salt
pepper
nutmeg
honey

Steps:

Peel and chop carrots and parsnips and place them in the bottom of the crock pot.
Sprinkle with garlic.
Place chicken on top.
Pour in broth.
Cut squash into chunks and slice off the skin.
Place on top of chicken.
Sprinkle desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough honey on top to lightly cover the squash.
Cook on low 8-10 hours.