Caribbean Chicken and Squash

(recipelion.com)

4 chicken thighs, skin removed (about 2 pounds)  (don’t forget to save the skin for GRIBENES!)

1 small butternut squash, peeled, seeded, cut into 1 1/2 inch pieces

1 medium onion, cut into wedges

14 1/2 ounce 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. Remove chicken from bones, and then cut into pieces. Stir into vegetable mixture.