- Prep Time
2 Tbsp olive oil
1 lb boneless skinless chicken thighs
1 red onion, sliced
3 c butternut squash, roughly diced (about 1 lb)
10 oz baby bella mushrooms, sliced
1 ½ c chicken broth
2 cloves garlic, minced
1 tsp thyme
Salt and pepper, to taste
1. In a medium skillet, heat olive oil over high heat. Add onions, then chicken thighs, searing on both sides.
2. Transfer onions and chicken to slow cooker and add remaining ingredients.
3. Cook on high for 3-4 hours, or until internal temperature has reached 165°.