Slow-Cooked Caribbean Chicken and Squash Recipe

Slow-Cooked Caribbean Chicken and Squash Recipe

  • 4 Tyson® Fresh Bone-in Chicken Thighs
  • 1 small butternut squash, peeled, seeded and cut into 1 1/2-inch pieces
  • 1 medium onion, cut into wedges
  • 1 (14.5 ounce) can diced tomatoes
  • 1/4 cup water or chicken broth
  • 1 tablespoon hot (Madras) curry powder
  • 1 teaspoon chopped gingerroot
  • 1 teaspoon salt
  1. PREP: CLEAN: Wash hands. Remove and discard skin from chicken. CLEAN: Wash hands. In 3 1/2- to 4-quart crockery cooker, combine all ingredients except chicken; mix well. Place chicken on top of mixture.
  2. COOK: Cook on low setting 8 to 10 hours or until squash is done and internal juices of chicken run clear and chicken is very tender. (Insert instant-read meat thermometer in thickest part of chicken. Temperature should read 180 degrees F.) With forks, remove chicken from bones, then cut chicken into pieces. Stir into vegetable mixture.
  3. SERVE: Serve in shallow soup bowls with hot bread and crisp tossed salad, if desired.
  4. CHILL: Refrigerate leftovers immediately.
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