• 2 tbsp olive oil, divided
  • 1 yellow onion, finely chopped
  • 1 lb boneless skinless chicken breast or thighs
  • 3 garlic cloves
  • 3 cups butternut squash peeled, seeded, and chopped into 1/2 inch cubes
  • 2 carrots, chopped
  • 3 ½ cups sodium-free chicken broth
  • 1 tsp thyme
  • 1 tsp black pepper
  • 1 tbsp minced fresh sage, plus more for garnish
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped onions and cook until translucent, about 5 minutes.
  2. Pour the onions into a slow cooker and add all remaining ingredients. Cover and cook on low heat for 6-8 hours until the chicken and vegetables are cooked.
  3. Remove the chicken from the slow cooker and use two forks to shred the meat. Add it back to the slow cooker and stir everything together. Taste and adjust for seasoning.
  4. Ladle into bowls and serve hot garnished with fresh sage.