Ingredients

6 Boneless Chicken Thighs

2 Tablespoon balsamic vinegar, divided

1/2 Tablespoon Kosher salt

4 Cloves of garlic, minced

1 1/2 pound to 2 pounds Whole butternut squash

6 Fresh sage leafs

Ground Pepper (pinch or to taste)

Instructions

1. Place chicken in a Crock-Pot® slow cooker.
2. Add 1 tablespoon balsamic, salt, pepper and garlic.
3. Peel the butternut squash, cut in half, and remove seeds as well as membranes.
4. Cube in approximately 1 inch squares.
5. Place cubed butternut squash on the chicken.
6. Splash with the remaining tablespoon of balsamic and add the sage leafs.
7. Cover; cook on High for 4 to 6 hours or on Low for 7 to 8 hours.
8. Butternut squash may be served cubed or mashed.