Crockpot Chicken with Butternut Squash, Pears, and Cranberries with Rosemary Mashed Root Vegetables

It's Thanksgiving week, which means yes, I still meal prep, and yes, I like to make Thanksgiving types of food for the whole week. ​This year is especially busy though, so I pulled some recipes I've already posted to make this meal. I actually haven't made the Crockpot Chicken with Butternut Squash, Pears, and Cranberries​ since January of 2016 (one of my first blog posts), and this time I actually made the Rosemary Mashed Root Vegetables as the recipe calls for. When I made that mash last time I used butternut squash, tri-colored carrots, and more sweet potatoes, so using less sweet potato and adding white potatoes and regular carrots instead turned out for a completely different taste, but still tasty! I did have higher expectations for this meal, if I am being honest, but I still enjoyed having something different this week. I recommend cutting the chicken breasts in half and rubbing the seasoning on them before placing in the crockpot, just to make sure the chicken is more flavored. Also, for the Rosemary Mashed Root Vegetables I recommend using a canned coconut milk since it packs way more flavor then the boxed coconut milks, which I accidentally used. I also think adding a tablespoon or two of ghee would really hit the spot as well, but that's just my opinion! I know, I know, I am probably not selling anyone on these recipes, but they were still tasty and easy to whip together! Let me know if you give either a try.
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Crockpot Chicken with Butternut Squash, Pears, and Cranberries
Ingredients:

• 1 butternut squash (1.5 lbs.), cubed
• 2 sweet onion, sliced
• 2 bosc pear, sliced
• 2 cup raw cranberries
• 3 lbs boneless, skinless chicken breasts (cut into halves or quarters)
• 1 cup veggie or chicken broth
• 3 bay leaves
• 2 tsp Sea salt
• 2 tsp pepper
• 1 Tbsp garlic powder
• 1 Tbsp cinnamon

Instructions:

1. Layer squash cubes at the bottom of the crockpot.
2. Put half of the onions, pears, and cranberries on top.
3. Add 1 bay leaf and some spices.
4. Arrange a layer of chicken on top of the spices.
5. Add another layer of spices and the second bay leaf on top of the chicken.
6. Add the remaining onion, pear, and cranberries.
7. Pour the broth over the mixture.
8. Cook on low for 6-8 hours.

Original recipe found here

Rosemary Mashed Root Vegetables
Ingredients:

• 2 sweet potato, peeled and chopped
• 4 white potatoes, unpeeled and chopped
• 16 baby carrots or 2 medium carrot, peeled and chopped
• 2/3 cup unsweetened dairy-free milk beverage (Coconut milk or Almond milk)
• 2 teaspoon fresh rosemary, chopped finely
• 2 teaspoon dried chives
• 1 teaspoon salt, to taste
• ½ teaspoon black pepper

Directions:

1. Place the sweet potatoes, white potatoes, and carrots in a pot, and cover with water.
2. Place the pot over medium-high heat, and bring the water to a boil. Reduce the heat to medium-low, and let bubble until the vegetables are fork tender. This usually takes 15 to 20 minutes.
3. Remove the pot from the heat and drain the vegetables.
4. Place the vegetables into a medium bowl, and add the milk beverage, rosemary, chives, salt (to taste), and pepper. Mash the ingredients together with a potato masher or lightly blend with a hand mixer to combine. (I used a food processor to make mash smooth.)

Original recipe found here