Ingredients

6 skinless, boneless chicken thighs (about 1 1/2 pounds total)

2 12 ounces packages fresh butternut squash cubes

1 medium onion, cut into 1/2-inch wedges

1/4 cup orange juice

2 tablespoons arrowroot

2 tablespoons reduced-sodium soy sauce

2 tablespoons honey

2 teaspoons grated fresh ginger

2 cloves garlic, minced

1/4 teaspoon salt

1/4 teaspoon crushed red pepper

2 cups hot cooked quinoa or brown rice 

2 tablespoons sliced almonds, toasted

Directions

 

1. Place chicken in a 4- to 5-quart slow cooker. Top with butternut squash and onion. In a small bowl whisk together orange juice, cornstarch, soy sauce, honey, ginger, garlic, salt, and crushed red pepper. Pour over chicken and vegetables.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
3. Serve chicken mixture over hot cooked quinoa or brown rice. Sprinkle with almonds.