Slow cooking ensures moist and tender chicken, vegetables and apples. The addition of fresh sage and baby spinach adds wonderful flavor to this hearty, comforting meal.
cost per recipe: $16.07
The price is determined by the national average.
package (about 16 ounces) cut-up, peeled, seeded butternut squash
large apple, sliced
medium onion, cut in half and sliced (about 1/2 cup)
cloves garlic, chopped
pound skinless, boneless chicken breast halves
can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
tablespoons chopped fresh sage leaves or 1/2 teaspoon rubbed sage
cups fresh baby spinach
cup grated Parmesan cheese
cups whole wheat couscous, cooked
Stir the squash, apple, onion and garlic in a 6-quart slow cooker. Top with the chicken. Pour the soup over the chicken.
Cover and cook on LOW for 8 to 9 hours or until the chicken is cooked through and the squash is tender. Stir in the sage and spinach. Cover and cook for 5 minutes or until the spinach is wilted. Sprinkle the chicken and squash mixture with the cheese and serve over the couscous.