4 chicken thighs, skin removed
1 small butternut squash, peeled, seeded, cut into 1 1/2 inch pieces
1 medium onion, cut into wedges
14 1/2 ounces can diced tomatoes
1/4 cup water or broth
1 tablespoon hot curry powder
1 teaspoon chopped fresh gingerroot
1/2 teaspoon salt, optional
In a 3 1/2 to 4 quart slow 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. Serve with fresh bread and a green salad.
Crock-Pot 4-Quart Manual Slow Cooker, Black