I love the desert, but in the summer it is HOT. Not hot but HOT. Frying an egg on the sidewalk hot is downright chilly compared to how hot we get. This presents a problem with cooking, in that it makes the air conditioner work harder than ever. This past summer I experimented with a few new slow cooker ideas and one of my favorites was simply boneless chicken breasts, whole garlic cloves, salt, pepper and a splash (maybe a tablespoon) of balsamic vinegar. On low for 4 hours and bam…chicken is moist, tender and very flavorful.
Now that fall is approaching I decided to shake it up a bit. I started with the boneless breasts as I described above, then added a peeled and cubed butternut squash (in 1 inch cubes). Topped that with fresh sage. On low for 7 hours and voila, dinner is ready.
I mashed some of the squash for me, hubby preferred his cubed.