Looking for a crockpot recipe to try this week? You may really enjoy this one after a long day at work on a chilly fall or winter evening. It may also have a few new ingredients to try. Curious about freekeh? You may also know it as farik or frik. Essentially it's wheat, but its importance to us in a healthy recipe is the incredibly high fiber content, which makes it the perfect addition for a weightloss recipe.
Anyways, blogger, amateur chef and former high-school teacher Lauren Martin created this slow-cooker recipe. If you don’t eat meat, it’s just as delicious if you leave out the chicken and substitute vegetarian broth.
- 2 bone-in chicken breasts
- ½ C (dry) freekeh
- 1 large carrot
- 2 celery stalks
- 1 medium-sized yellow onion
- ½ C butternut squash, cubed
- 2 T fresh sage leaves, chopped
- ½ T smoked paprika (or regular paprika)
- ½ T rosemary
- 1 t garlic, minced
- salt and pepper to taste
- ½ C dry white wine (I used chardonnay)
- 1½ C low-sodium chicken broth
- ½ C water
Chop carrot, celery and onion into 1/2- to 1-inch pieces and place in bottom of slow-cooker. Add butternut squash cubes. Place chicken breasts on top of vegetables, and then add sage, rosemary, paprika, garlic, salt and pepper. Add freekeh and pour wine, broth and water over chicken. Place cover on slow-cooker and cook on low at least 6 hours.
Recipe Key C = cup | T = tablespoon | t = teaspoon | oz = ounce
Source: Original recipe by Lauren Martin, MA, www.oatmealafterspinning.com.