Ingredients
2 pounds chicken breast fillets
2 teaspoons salt, divided
1 teaspoon pepper, divided
1 pound fingerling potatoes
1/2 pound cauliflower florets
1/2 pound butternut squash cubes
1/3 cup butter
1/3 cup freshly squeezed lemon juice
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon garlic powder
Directions
1. Rub chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Set chicken in the bottom of a 4- to 6-quart slow cooker.
2. Add potatoes, cauliflower and squash.
3. Melt butter in a small bowl in the microwave for 30 seconds. Stir in lemon juice, thyme, paprika, garlic powder and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Pour over vegetables in slow cooker.

4. Cover and cook on low for 6 to 8 hours.
Pro tip: If you like spicy food, add 1/2 teaspoon of crushed red pepper flakes to the seasoning blend for subtle heat.