Maple-Orange Chicken with Acorn Squash and Sweet Potatoes
1 small to medium acorn squash, peeled, seeded, and cut into 2-inch pieces
2 sweet potatoes, peeled and cut into 2-inch pieces
2 leeks, rinsed and chopped
5 (5-ounce) skinless chicken breast halves (with or without bone)
Salt and ground black pepper
1 cup orange marmalade
1/2 cup reduced-sodium chicken broth
1/2 cup orange juice
1 tablespoon hoisin sauce
1 tablespoon maple syrup
1/4 cup chopped fresh parsley leaves
1 to 2 tablespoons finely chopped fresh rosemary leaves
Instructions:
Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker. In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Serve 4 of the chicken breast halves with squash and potatoes on the side and extra sauce spooned over top (reserve remaining chicken for pizza). Top with parsley and rosemary just before serving.
