Recipe make 3 servings

  • 14 ounce can chickpeas, drained and rinsed

  • 1/3 cup peas, fresh, frozen, or canned

  • 4 cups butternut squash, peeled and cubed

    (you can buy cubed butternut squash in most produce aisles)

  • 1 tablespoon cumin

  • 1 tablespoon curry

  • 4 cloves garlic, whole or chopped

  • 2 cups vegetable broth

    (I prefer one with no added salt but use your preference)

  • 10 ounces boneless chicken breast, whole

  • Salt and ground black pepper to taste

  • 3 handfuls of spinach, stir in AFTER the rest cooks

Step 1 : Put everything, except for the chicken and spinach, into the crock-pot and stir

Order does not matter.

Step 2 : Prepare the chicken

Sprinkle salt and ground black pepper on both sides of the chicken breasts. Place in the crock-pot and leave it on top of the mixture.

Step 3 : Cook on low 6-8 hours

Chicken should reach an internal temperature of 165°

Step 4 : Shred chicken

Using two forks, back-to-back, pull the chicken apart until it is all shredded.

Step 5 : Add the spinach

Add the spinach to the crock-pot and stir everything together. Cover and leave it for a few minutes until it wilts.

Step 6 : Serve and enjoy!

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