(Crockpot) Butternut and Fig Chicken

ONE
1 t coconut oil
1 onion, chopped
6 cloves garlic, minced

TWO
3lbs chicken breasts and/or thighs

THREE
10-12 dried figs, chopped
1 small butternut squash, peeled and cubed
1 cup water
1T rosemary
1t tarragon
1t sage
salt and pepper, to taste

In a pan, saute the ingredients in ONE, over low heat, covered, until soft. Place in the crockpot. Cook TWO (adding a little more oil, if needed) and transfer to the cooker. Add THREE and cook on low for 6 hours or on high for 4.

From the Paleo Slow Cooker