What You Need:

4 chicken breasts, boneless and skinless
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 acorn squash, peeled and chopped
1 (14.5 oz) can chicken broth
1/2 tsp. garlic salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1/4 C honey

How to Make It:

Place the carrot and parsnips in the bottom of the crock pot.
Add the garlic salt being sure to cover all the vegetables.
Place the chicken pieces on top.
Add the broth.
Lay the squash on top of the chicken. 
Sprinkle in the pepper and nutmeg.
Pour the honey over the top being sure to cover completely.
Cover and cook on low 8 hours.

Tip:

This is a great recipe for the fall.  With the fall vegetables and honey, it warms you up from head to toe.

Crock Pot Wednesdays:

This post is linked to “Crock Pot Wednesdays” over at the Dining with Debbie blog. Visit her blog for more delicious crock pot recipes.