Freekeh and Butternut Squash

2 bone-in chicken breasts
½ C (dry) freekeh
1 large carrot
2 celery stalks
1 medium-sized yellow onion
½ C butternut squash, cubed
2 T fresh sage leaves, chopped
½ T smoked paprika (or regular paprika)
½ T rosemary
1 t garlic, minced
salt and pepper to taste
½ C dry white wine (I used chardonnay)
1½ C low-sodium chicken broth
½ C water

Curious to try freekeh, yet not sure where to go after eating it as a hot cereal?

Blogger, amateur chef and former high-school teacher Lauren Martin created this slow-cooker recipe. If you don’t eat meat, it’s just as delicious if you leave out the chicken and substitute vegetarian broth.

Chop carrot, celery and onion into 1/2- to 1-inch pieces and place in bottom of slow-cooker. Add butternut squash cubes. Place chicken breasts on top of vegetables, and then add sage, rosemary, paprika, garlic, salt and pepper. Add freekeh and pour wine, broth and water over chicken. Place cover on slow-cooker and cook on low at least 6 hours.

Recipe Key C = cup | T = tablespoon | t = teaspoon | oz = ounce

Source: Original recipe by Lauren Martin, MA,