Chicken with Sugar Pumpkins

Ingredients

• 3 pie pumpkins, peeled and cubed (5 to 6 cups each)
• 1 tablespoon canola oil
• 8 boneless skinless chicken thighs (4 ounces each)
• 1 medium red onion, chopped
• 2 garlic cloves, minced
• 3/4 cup dried Turkish apricots, diced
• 1/2 cup apricot nectar
• 1/3 cup apricot preserves
• 2 tablespoons lemon juice
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons minced fresh parsley
• Hot cooked rice, optional
• 1/2 cup pomegranate seeds, optional

Directions

1. Place pumpkin in a 5-qt. slow cooker coated with cooking spray.
2. In a large nonstick skillet, heat oil over medium-high heat; brown chicken thighs on all sides. Transfer chicken to slow cooker. In same skillet, saute onion and garlic 1-2 minutes; transfer to slow cooker.
3. Add next eight ingredients to slow cooker. Cook, covered, on low until meat is tender, 4-5 hours. Top with parsley. If desired, serve with hot cooked rice and sprinkle with pomegranate seeds.