Autumn Rosemary-Cinnamon Slow-Cooked Chicken

The warm taste of autumn lies in this recipe.  The butternut squash paired with layers of cinnamon and rosemary make it quite delicious.  Another option for Thanksgiving dinner.

Ingredients:

• 2 1/2 pounds butternut squash, peeled, seeded, and cut into 1 inch cubes
• 1 medium sweet onion, diced
• 4 chicken breasts
• 1 medium onion
• 1 cup chicken broth
• 1/4 cup plain Greek yogurt
• 1 tbsp. rosemary
• 1 tbsp. sea salt
• 2 tsp. cinnamon
• 1 tbsp. olive oil

Directions:

• Place squash and onion in slow cooker.
• Add chicken on top of onion and squash.
• Pour the broth, yogurt, and spices over ingredients in the slow cooker.
• Set on low and let cook for 8 hours (4 hours on high).
• Stir at least once while cooking to ensure that the yogurt marries with the other ingredients.