Description
This AIP Crock Pot Butternut Squash Chicken & Pasta is a quick and easy weeknight meal. The perfect nightshade-free and dairy-free pasta dish!
Ingredients
Units Scale
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 15 oz can butternut squash puree
- 1 cup bone broth or water
- 2 tsp Italian seasoning
- 1 1/2 tsp sea salt (plus more to taste)
- 1 1/2 lbs chicken thighs or breasts
- 1 8oz box cassava fusilli
Instructions
- Add the diced onion, minced garlic, butternut squash, bone broth and seasonings to the bowl of your crockpot and give it a stir to incorporate. Then nestle in the chicken. Cover and cook on high for 3-4 hours or on low for 6-8 hours.
- Just before the chicken is finished, cook the cassava fusilli according to the package directions.
- When the crockpot cooking cycle is complete, shred the chicken with two forks (I just do this right in the crockpot). Stir to combine. Serve the Butternut Squash Chicken on top of the cassava fusilli and add sea salt to taste.
Equipment
crock pot
Buy Now →liquid measuring cup
Buy Now →measuring spoons
Buy Now →Notes
Serve this Crock Pot Butternut Squash Chicken and Pasta alongside a fresh side salad for a complete meal.
Store the cooked chicken and the pasta separately, in airtight containers in the fridge for up to 3 days.
All nutrition information is an estimate, only, based on an online nutrition calculator.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 594
- Fat: 13.3g
- Carbohydrates: 64.3g
- Fiber: 6.6g
- Protein: 51.6g
Keywords: crockpot, slow cooker, aip, paleo, nightshade free, butternut squash, chicken