Autumn Chicken Stew

I've made this disclaimer before... I'm not a cook, chef nor baker. I don't even play one on t.v. That stated, every once-in-a-while I do create a tasty dish. Last night was one of those times. I love putting together a crockpot meal in the morning and knowing after all the sports, religious school classes, errands and homework, my family can grab a home-cooked meal. I hope you give this a try, and let me know how you like it!

(serves 4)

You'll need:
4 skinless chicken breasts (if you can, buy organic. it does make a difference in the taste and quality)
1 slice of bacon (I used turkey bacon, but I think pancetta would be best)
1 lb. small potatoes
3 cups cubed butternut squash (I used frozen, bagged, organic butternut)
1 small apple cubed
1 cup chicken stock
1 medium vidalia onion sliced
3 cloves of garlic (smashed, not finely chopped)
2 T unsalted butter (optional... if using turkey bacon)
sea salt to taste
black pepper to taste
1 tsp. paprika
1 tsp. red pepper flakes

How to:
Rinse chicken and potatoes and place in bottom of crockpot. Add squash, apple, onion, butter and garlic. Season with salt, pepper, paprika, red pepper flakes. Place slice of bacon on top and pour chicken stock over everything. Place lid on the crockpot and cook for 4 hours on high or 7 hours on low depending on your crock pot. I cooked mine on high/4 hours.

Serve with a lovely autumn salad and piece of crusty, hearty bread.

Enjoy!