Description
Slow Cook Pumpkin Butter Chicken with sweet potatoes and butternut squash served over a bed of rice.
Ingredients
- 2 whole Medium Yellow Onions (quartered)
- 2 whole Sweet Potatoes, Peeled And Cubed
- 2 pounds Boneless Chicken Breast
- 3 cups Vegetable Broth
- 8 Tablespoons Butter
- ½ cups Brown Sugar
- 2 sticks Cinnamon
- 1 teaspoon Fresh Nutmeg
- 1 Tablespoon Salt
- 1 can (15 Oz. Size) Pumpkin Puree
- 3 cups Peeled And Cubed Butternut Squash
- Cooked Rice, To Serve
Preparation
Layer onions and sweet potatoes on the bottom of a slow cooker. Add 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 slow cooker, shred chicken and lay over a bed of rice. Pour sauce on top of dish before serving.
