Crockpot Caribbean Chicken And Squash

Crockpot Caribbean Chicken And Squash

4 chicken thighs, skin removed
1 small butternut squash, peeled, seeded, cut into 1 1/2" pieces
1 medium onion, cut into wedges
14.5 oz can diced tomatoes
1/4 cup water or broth
1 tablespoon hot curry powder
1 teaspoon chopped fresh ginger root
1/2 teaspoon salt, optional

In a 3-1/2 to 4 quart crockery cooker, combine all ingredients except chicken. Mix well. Place chicken on top of mixture Cook on LOW 8 to 10 hours or until squash is done and chicken juices run clear when pierced. With forks, remove chicken from bones, then cut into pieces.

Stir into vegetable mixture.