Prep Time:
20 mins
Cook Time:
5 hrs 30 mins
Additional Time:
10 mins
Total Time:
6 hrs
Servings:
6
Yield:
6 servings
Ingredients
Directions
Place chicken breast and chicken broth into a 3-quart slow cooker. Cover and cook on Low until chicken begins to shred and is no longer pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred using 2 forks. Pour in coconut milk.
Preheat the oven to 450 degrees F (230 degrees C).
Place butternut squash face-down in a baking dish filled with 1/4 inch water.
Roast squash in the preheated oven until tender, about 30 minutes.
While squash roasts, heat sesame oil over medium heat in a saucepan. Add zucchini, celery, and green onions. Cook for 2 minutes; add lime juice, soy sauce, and ginger. Cook, stirring frequently, until zucchini and celery are soft but not mushy, about 2 minutes. Pour mixture into the slow cooker and stir to combine. Season with cayenne pepper.
Remove squash from the oven and let cool 10 minutes. Slice halves into 1-inch strips. Cut squash flesh into 1-inch cubes, making sure not to cut through skin. Remove cubed flesh with a spoon and add to the slow cooker.
Cover and cook on Low until squash has completely cooked down and flavors have melded, at least 1 hour.
Nutrition Facts (per serving)
| 298 | Calories |
| 17g | Fat |
| 31g | Carbs |
| 8g | Protein |
