Slow Cooked Pumpkin Butter Chicken

• 2 whole Medium Yellow Onions (quartered)
• 2 whole Sweet Potatoes, Peeled And Cubed
• 2 pounds Boneless Chicken Breast
• 3 cups Vegetable Broth
• 8 Tablespoons Butter
• 1/2 cups Brown Sugar
• 2 sticks Cinnamon
• 1 teaspoon Fresh Nutmeg
• 1 Tablespoon Salt
• 1 can (15 Oz. Size) Pumpkin Puree
• 3 cups Peeled And Cubed Butternut Squash
• Cooked Rice, To Serve

1. Layer onions and sweet potatoes on the bottom of a slow cooker.
2. Add chicken, vegetable broth, butter, brown sugar, cinnamon sticks, nutmeg, salt and pumpkin puree.
3. Top with butternut squash, cover and cook on low for 8 hours.
4. Remove from slow cooker, shred chicken and lay over a bed of rice.
5. Pour sauce on top of dish before serving.

yellow onions, sweet potatoes, chicken, vegetable broth, butter, brown sugar, cinnamon, fresh nutmeg, salt, rice

Taken from tastykitchen.com/recipes/main-courses/slow-cooked-pumpkin-butter-chicken/ (may not work)