Name: Slow-Cooker Curried Chicken Thighs With Acorn Squash
Total time: 5 h
Ingredients: 2 small acorn squashes (1 pound each), quartered pole to pole and seeded; 1 tablespoon vegetable oil; 2 teaspoons curry powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 8 (5- to 7-ounce) bone in chicken thighs , skin removed, trimmed; 3 tablespoons honey; 1/8 teaspoon cayenne pepper; 1 tablespoon lime juice; 1/4 cup fresh cilantro leaves

Why This Recipe Works

Meaty chicken thighs are a perfect match for the slow cooker, as they become meltingly tender in its moist heat environment. Here we opted to pair them with wedges of acorn squash, which are hearty enough to withstand a few hours in the slow cooker and still hold their shape. To give this dish a distinct flavor profile we rubbed the chicken with curry powder that we had bloomed in the microwave with a little bit of oil. To finish, we microwaved a mixture of honey and cayenne, to which we added lime juice, then drizzled the mixture over the chicken and squash. This simple step tied together the flavors of this easy one-dish meal.

Before You Begin

You will need an oval slow cooker for this recipe.

Instructions

1. Shingle squash wedges, cut side down, into slow cooker, then add ½ cup water. Microwave oil, curry powder, salt, and pepper in bowl until fragrant, about 30 seconds; let cool slightly. Rub chicken with curry mixture and arrange in single layer on top of squash. Cover and cook until chicken is tender, 4 to 5 hours on low.

Transfer chicken and squash to serving dish; discard cooking liquid. Microwave honey and cayenne in bowl until heated through, about 30 seconds. Stir in lime juice. Drizzle chicken and squash with honey mixture and sprinkle with cilantro. Serve.