8 skinless chicken thighs or 6 skinless and boneless chicken breasts
- salt and pepper to taste
2 onions, quartered
1 lb. fingerling potatoes
1 small butternut squash-peeled, seeded and cut into 1-inch pieces
12 cloves of garlic, peeled
1 orange, cut into 1/4 inch rings
2 cups low-sodium chicken broth
1 tbsp. honey
8 sprigs thyme
Pat the chicken dry with paper towels and season with 1 tsp salt and 1/4 tsp pepper. In the bowl of a slow cooker, combine tge chicken, onions, potatoes, squash, garlic, orange, broth, honey and thyme.
Set the slow cooker to high and cook, covered, until the vegetables are tender and the chicken is cooked through, about 2 1/2 hours.
Divide the chicken mixture into individual bowls.