I almost didn't manage to post this recipe this week as I'd promised on Instagram! I couldn't remember which of my little notebooks I'd written it in and was racking my brain; FINALLY, I found it this morning.
This recipe is simple and easy, and requires minimal dishes and attention! I love this recipe for its ease, but also for the flavor combination of honeynut squash, carrots, and rosemary.
Ingredients:
4 chicken thighs, bone-in preferred
2 honeynut squash, peeled & diced
4-5 carrots, peeled & sliced
1/2 yellow onion, diced
2 sprigs rosemary, chopped
3 cloves garlic, smashed and roughly minced
white and black pepper, 6-8 cranks each
1-2 pinches of salt
1/3 cup chicken broth
3 tbsp unsalted butter
FIRST: Take the unsalted butter and place it in the middle of your crockpot. Rinse and pat your chicken thigh dry, then sprinkle with salt and pepper. Place in the crockpot along with all remaining ingredients.
THEN: Set the crockpot to low for 6-8 hours for the jammiest veggies of all time, or 4-5 hours on high if you just ain't got time for all that.
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