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Name: Autumn Chicken Stew In The Slow Cooker
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 parsnips, peeled and cut into thirds; 1 medium butternut squash peeled, halved lengthwise, seeded, and cut into 1" slices; 1 large red onion cut into 8 wedges; 1 cup apple cider or apple juice; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1/2 teaspoon salt; 4 boneless, skinless chicken breast halves (6 ounces; 6 ounces baby spinach (about 6 cups); 2 cups cooked whole wheat couscous (2/3 cup dry)

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INGREDIENTS

2 parsnips, peeled and cut into thirds
1 medium butternut squash ; peeled, halved lengthwise, seeded, and cut into 1" slices
1 large red onion cut into 8 wedges
1 cup apple cider or apple juice
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon salt
4 boneless, skinless chicken breast halves (6 ounces
6 ounces baby spinach (about 6 cups)
2 cups cooked whole wheat couscous (2/3 cup dry)

INSTRUCTIONS

Arrange the parsnips, squash, and onion in a 4- or 5-quart slow cooker. Pour the cider over the vegetables and sprinkle with

Lay the chicken on the vegetables and sprinkle with the remaining 1/2 teaspoon rosemary, 1/2 teaspoon thyme, and 1/4 teaspoon salt. Cover and cook on low for 6 to 8 hours. Stir the spinach into the hot liquid until wilted.

Divide the vegetables among 4 soup plates. Top each with a chicken breast half and some sauce. Top each with 1/2 cup of the hot couscous.

NOTES

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Nutrition

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Serving Size: 1 (1647g)
Recipe Makes: 1

Calories: 671
Calories from Fat: 16 (2%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 59.8mg		2 %
Potassium 4586.5mg		121 %
Total Carbohydrate 172.5g		51 %
	Dietary Fiber 25.7g	103 %
	Sugars, other 146.8g
Protein 12.6g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 671

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