Slow cooker recipes are aaaaaaamazing for weeknight dinners.
Gone are the days of scrambling to manage the kids, homework and after-school activities all while making dinner. These days I spend 15-20 minutes in the morning, getting dinner in the slow cooker, and then by dinnertime the house smells like a restaurant and dinner is hot and ready to serve.
It doesn’t get better than that! And it eliminates the temptation to grab a not-so-healthy dinner from a drive thru.
This recipe is extremely simple to throw together, and the end result is chicken breasts that are super moist and flavorful. Serve it up with a dark green salad.
1 tablespoon olive oil
1 small red onion, chopped
1 small yellow onion, chopped
3 cloves Garlic, minced
3 pounds boneless, skinless chicken breasts
salt and pepper
12 dried figs, chopped (it looks pretty to use both dark and light ones)
1 cup Butternut Squash, chopped
1 cup chicken broth
1 teaspoon dried rosemary
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh sage, chopped
In a large skillet place the olive oil over medium heat. Add the onions and garlic and sauté for 5 minutes.
Rinse the chicken and pat dry. Season with salt and pepper. Add to the skillet, browning each side for about 5 minutes.
Transfer the contents of the skillet to your slow cooker and top with the remaining ingredients.
Cook on low for 6 hours.