This is a recipe I adapted from Sara Olson’s Slow Cooker Recipe, Rosemary and Butternut Chicken. In her recipe she does not pan seer the chicken first and the only herb she uses Rosemary. This is my modified version of that recipe, which was very much enjoyed and finished by all.
1 tray of chicken pieces
2 tblsp olive oil
1 butternut squash, peeled and cubed
3 minced garlic cloves
1 tsp chicken spice
1 tsp. salt
¼ tsp. pepper
1 tsp. paprika
1 tsp Aromamix
1 tsp rosemary
½ tsp thyme
½ tsp sage
½ cup melted butter
½ large lemon
Season chicken with salt, pepper, chicken spice and paprika.
Heat olive oil in a pan and just sear the chicken on both sides.
Transfer to the slow cooker. Add the butternut squash around the chicken.
Sprinkle Aromamix over butternut.
Sprinkle the garlic and herbs over the chicken and squash.
Squeeze the juice of the lemon over, then drizzle over the butter.
Cover and cook on Low for 8 hours without opening the lid during the cooking time.
I served with rice and potatoes.
Credit: Sara Olson
Adapted, Prepared, tried and tested by: Melanie Kramar
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