Autumn Chicken

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2 large or 4 small chicken breasts

2 parsnips - 2 carrots

1 acorn squash

1 14.5 oz. can of chicken broth

1 tsp. minced garlic

salt

pepper

nutmeg

honey

Peel and chop carrots and parsnips and place them in the bottom of the crockpot. Sprinkle with minced garlic. Place chicken on top. Pour in broth. Cut squash into chunks and slice off the skin. Place on top of chicken. Sprinkle desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough honey on top to lightly cover the squash. Cook on low 8-10 hours.