Ingredients
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1 cup butternut squash, cut into 1 inch cubes
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1 celery, sliced thin diagonally
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2 carrots, cut diagonally 1/4-inch thick
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1/4 cup cranberries, whole
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4 skinless chicken thighs, visible fat removed
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1/2 cup chicken broth
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1/2 teaspoon salt
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3 fresh thyme sprigs
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1 tablespoon cornstarch
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1 tablespoon cold water
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1/2 teaspoon fresh ground pepper
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1/2 cup leek, sliced
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1 parsnip, sliced 1/4-inch thick
Instructions
- Mix together prepared squash, parsnips, celery and carrots. Place into the bowl of a crockpot.
- Separate the leek slices into rings, and arrange over the vegetable mixture. Sprinkle with cranberries, then place the chicken thighs on top.
- Mix broth with the salt and pepper, and pour over the contents. Lay the sprigs of thyme on top.
- Cover and cook on LOW for 6 to 7 hours or until the meat has completely cooked. This will depend largely on the size the of thighs.
- Remove the chicken from the pot, and set aside. Turn crockpot to HIGH.
- In a small cup, mix together the cornstarch and cold water. Stir into the vegetables and broth. Return the chicken to the pot.
- Cook on high for approximately 20 minutes, to thicken the sauce.
- Serve with fresh bread -- bought from the store of course, because you've already worked hard enough today. :).