4 to 5 large red potatoes, sliced 1/4-inch thick
2 large carrots, sliced 1/4-inch thick
1 cups cubed butternut squash, peeled & sliced 1/4-inch thick
1 large yellow onion, sliced
1/4 tsp salt
1/4 tsp pepper
6 large chicken breasts
additional salt and pepper
4large garlic cloves, peeled & minced
6 small sprigs fresh rosemary
In a 5 to 6-quart slow cooker, place the potatoes, carrots, squash, and onion; sprinkle with the salt and pepper.
Place the chicken breasts over the vegetables and sprinkle with a dash of salt and pepper. Squeeze the lemon juice over the chicken. Sprinkle the garlic over the chicken and lay a sprig of rosemary atop each breast.
Place lid on cooker and cook on low setting 5 to 6 hours or until the chicken is cooked through.
Yield: 6 servings