Slow Cooker Rosemary Chicken with Butternut Squash

I happened to have some chicken breasts and a butternut squash, so I tried this recipe on a lark. So delicious!

Ingredients

• 3 pounds butternut squash, peeled and seeded
• 1½ pounds chicken thighs, browned (breasts cut in half works fine)
• 1 Tablespoon olive oil, for browning
• 1 medium onion, small dice
• 1 can Cream of Chicken Soup
• 1 teaspoon rosemary, ground up
• 1 Tablespoon salt (I used a little less and it was plenty)
• top with shaved parmesan for serving

Instructions

1. Cube the squash into 1½ inch cubes and place a 4-qt crockpot. Cut the onion into small dice and place it in with the squash.
2. If you're browning the chicken, place a cast iron skillet over medium-high heat. When the pan is hot, add the olive oil and the chicken thighs. Brown for just a minute on each side. Transfer the chicken to the crockpot.
3. Pour the Homemade Cream of Chicken soup over the top and sprinkle with sea salt and rosemary.
4. Place the lid on the crockpot and turn to low for 6-7 hours.