Combine any cut of chicken and your pick of squash along with a homemade cilantro-lime sauce for this healthy, whole 30-approved slow cooker recipe.
Pasturebird scores again. Hands down they have some of the best tasting chicken I’ve ever had. And I’m not just saying that because I’m an affiliate of theirs. Their chickens taste different. Better different. A few weeks ago I purchased their Farmer’s Stash which is a box they create at their discretion that includes a variety of their products. My box came with some of their chicken sausages and a couple of whole chickens. SCORE. For my squash I went with the butternut squash and the baby green and yellow squash from Melissa’s Produce that I had in my produce drawer.
While I used half of a whole chicken (a little under 2 lbs), you can pretty much use any cut: thighs, legs, breasts, bone-in, boneless, skin-on, skinless, etc. Here’s a trick for dicing the butternut squash – pierce it with a knife all over a few times then microwave it for a few minutes. This will soften it up to the point where it’s not too hard to peel. Don’t forget to pierce it though; if you don’t, it might explode on you. It’s happened to me before. The sauce. While I’m posting this October 1, we actually had this in September. Which means that I was still cooking whole 30 approved meals for my husband. I wanted to use a whole 30 compliant sauce but I also didn’t want anything too over-powering since I was using one of my precious Pasturebird. I went with my homemade cilantro-lime sauce which you will find in the recipe box. Here are links to recipes that included other sauces that I think would also work well with this recipe:
Your cook time will depend on what cut of chicken you use. White meat doesn’t take as long to cook as dark meat. I used half of a whole chicken and mine was done in about 3 hours. You’ll know it’s done when the chicken is no longer pink and the potatoes are soft.Print
- 2–3 lbs chicken
- 1 lb butternut squash, diced
- 1–2 lbs green & yellow squash
- 1/4 cup cilantro
- 5–6 tbsp lime juice (2–3 limes)
- 2 tbsp avocado oil or evoo
- 2 tbsp white vinegar
- 2 garlic cloves
- Salt & Pepper to taste
- Add chicken and squash to the bottom of the slow cooker.
- In a small bowl, mix together sauce ingredients.
- Pour sauce over chicken and squash making sure all the ingredients get wet.
- Cook HIGH 2-3 hours or LOW 4-6 or until chicken is done.
No the crisp skin did not come from the slow cooker. I popped the entire meal onto a baking pan and broiled it until the skin was crisp.