This is best in the fall, because all the produce is in season, but it’s a family favorite here year-round. You’ll want apples that will hold up to cooking, so not a Granny Smith! I think I used Red Delicious apples for this.
4 chicken breasts (bone- and skin-less), cubed
herbs for chicken – I used rosemary, thyme, tarragon, salt and pepper
3 medium apples
2 medium-ish butternut squash
about half a small bag of pearl onions, peeled (or one peeled and chopped medium-ish white onion, if you prefer)
one 48-oz bottle of apple juice
Soften the squash in the oven or microwave. Allow to cool and then peel, seed, and chop into mostly-uniform pieces. Rub the chicken with the herbs; put chicken, apples, squash, and onion into a large crock pot or small roasting pan and cover with apple juice, leaving an inch of room to allow for boiling.
Crock pot: Cook on high 1 hr, low 3-4 hrs.
Roasting pan: Heat oven to 450 degrees F. (remember to move the oven rack first. I always forget and have to to it after the oven is heated). Cook at 450 degrees for 40 minutes. Lower the temperature to 250 degrees and cook for one hour longer.