Roast Chicken Dinner in the Crockpot

Roast Chicken in the Crockpot
Baked Butternut Squash
Fresh Whole Wheat Bread
Garden Salad with Craisins and Pecans

With roast chicken this simple, you’ll want to make it again and again. Turning it on HIGH at the end will make the skin crispy and brown.


Ingredients:

• 1 whole fryer
• Salt and pepper
• 1 butternut or other winter squash, cut into eight pieces
• Cooking spray
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ head of iceberg lettuce
• ½ cup of craisins
• ½ cup of pecan pieces
• ½ cup of carrots
• ½ cucumber, sliced

In the morning:

1. Prepare the bread ingredients according to your bread machine and set on delay bake.
2. Coat the crockpot with cooking spray. Place the cut up squash in the bottom of the crockpot around the edges and sprinkle with cinnamon and nutmeg.
3. Wash and dry the fryer.
4. Coat the inside cavity with salt, then sprinkle salt and pepper on the skin.
5. Place the chicken breast side up in the crockpot.
6. Cover and cook on LOW 8 hours, then on HIGH for ½ - 1 hour more.

15 minutes before dinner:

1. Set the table.
2. Toss together the ingredients for the salad. Serve with the dressing of your choice.
3. Remove the bread from the machine to let it cool. Slice at the table.