I really must get better at noting where I’ve found a recipe. I didn’t for this one, I do remember that they were doing it with pork, which I cannot eat. It sounded so good and like Fall. Plus, I think it seems so versatile. You could use chicken, pork or turkey.
I have been working on getting a good list of freezer to crockpot recipes. I spent about 1 1/2 hours, including clean up making 6 freezer meals, that averages about 15 minutes per meal for prep. That’s pretty awesome in my book. I just added this one to the line up. The bad part about freezer to crockpot meals are that there are no pictures. I wish I would have thought to take pictures of the prep, but I didn’t, maybe next time.
I will try to take a picture when I cook it, no guarantees though. 🙂 I went and took this picture in the freezer so I could add it to post.
2 pounds chicken (boneless thighs or breasts), turkey or pork
1/3 cup dark brown sugar (I’d use light if I didn’t have dark on hand)
1/4 teaspoon ground cinnamon
1/2 teaspoon dried thyme
1/2 teaspoon ground sage (I would sub poultry seasoning if I didn’t have sage)
1/2 teaspoon Morton’s Nature Season or favorite all purpose season salt
1 large Granny Smith Apple, peeled and sliced thickly (I used Pink Lady Apple and I chunked it up.)
1 large butternut squash, peeled, seeded and cubed (I only had one butternut on hand so I split it between the two bags I made)
1 cup apple cider (I used homemade apple juice)
I dumped everything into a gallon freezer bag, sealed it up and just kind of squished it around. Laid it flat for the freezer.
If I can I will set out the night before, if I forget, which is likely, I will just pull out and let sit on counter or in water till I can break it loose from the bag.
Cook in crockpot low 6-7 hours.
You could forgo the freezing and put directly in crockpot – if you do this I’d just put the spices on the chicken and then put fruit and squash around the chicken.
Remove chicken, let sit five minutes and slice and serve with fruit and squash.