CHICKEN AND VEGGIES POT

4 to 5 large red potatoes, sliced 1/4-inch thick

2 large carrots, sliced 1/4-inch thick
1 cup 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
1/2 lemon
4 large 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

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