4 chicken thighs or breasts, boneless
2 cups butternut squash (1/2 medium)
2 large carrots, chopped
2 celery stalks, chopped
½ onion, chopped
3 garlic cloves, chopped
1 can diced tomatoes (unseasoned, with juices)
1.5 cups bone or chicken broth
½ cup dry white wine
2 bay leaves
¼ tsp oregano
¼ tsp rosemary
¼ tsp thyme
¼ tsp salt
¼ tsp pepper
Put all vegetables into slow cooker.
Add all other ingredients.
Add chicken breasts, immersing into the liquid.
Cover and cook for 4 hours on high or 5-6 hours on low.
When done remove bay leaves and stir (chicken should fall apart).
Adapted from Paleo Slow Cooker recipe