Autumn Chicken Stew

It's a little late in the season, but if you love yummy warm and flavorful (& super healthy) crockpot meals...then this is good anytime of year! :)

For The Stew

1 medium butternut squash, peeled, halved lengthwise, seeded, and cut into 1" slices
1 large red onion, cut into 8 wedges
1 c apple cider or applesauce (I do half and half so it's just right!)
1 tsp dried rosemary
1 tsp dried thyme
½ tsp salt
4 boneless, skinless chicken breast halves (6 oz each)
6 oz baby spinach (about 6 c)
2 c cooked whole wheat couscous (2/3 cup dry), I use quinoa too

Directions

1. Arrange the squash and onion in a 4- or 5-quart crock pot. Pour the cider over the vegetables and sprinkle with ½ tsp of the rosemary, ½ tsp of the thyme, and ¼ tsp of the salt.

2. Lay the chicken on the vegetable and sprinkle with the remaining ½ tsp rosemary, ½ tsp thyme, and ¼ tsp salt. Cover and cook on low for 6 to 8 hours. Stir the spinach into the hot liquid until wilted.

3. Divide the vegetables into 4 soup bowls. Top each with a chicken breast half and some sauce. Top each bowl with ½ c of the hot couscous.

*Adapted from Prevention.com