Author Angela Litzinger at test.angelaskitchen.com
1medium winter squashseeded, peeled and cut into 1-1½” cubes (such as butternut squash)
2-3sweet potatoespeeled and cut into cubes the same size as squash
5-6skinlessboneless chicken breasts
½cupGFCF chicken broth
1TGluten-free soy sauce
Mix squash and sweet potatoes into the bottom of your slow cooker. Lay chicken breast on top of veggies. Season with salt and pepper. Mix last 6 ingredients together and pour over chicken. Cover. Cook on low for 6-8 hours until chicken is cooked and veggies are tender.
To freeze: Put all ingredients for one batch into a gallon sized freezer bag. Remove as much air as possible, seal, label and freeze.
To serve: Thaw. Put in slow cooker, cover, and cook on low for 6-8 hours until chicken is cooked and veggies are tender.