Wrapping a drumstick in prosciutto is a great technique—it’s as if the drumstick is getting a big, salty hug. The butternut squash below gets basted by prosciutto-spiked chicken juices. There’s some serious flavor sharing going on in this slow cooker. I don’t usually purchase chopped vegetables, but butternut squash is one exception. If you’re pinched for time, it makes things a lot faster and easier.
Prep time 15 minutes
3 to 4 cups (420 to 560 g) cubed butternut squash
3 cloves garlic
1 tablespoon avocado oil
8 skin-on chicken drumsticks
3 tablespoons (45 ml) freshly squeezed lemon juice
1/4 teaspoon dried thyme
1/2 teaspoon dried rosemary
8 slices prosciutto
1 Place the squash and garlic in a 2.5- or 4-quart (2.4 or 3.8 liter) slow cooker. Sprinkle generously with sea salt and black pepper, and drizzle with 1 tablespoon avocado oil.
2 Place the drumsticks in a large bowl and add lemon juice, thyme, rosemary, and a few generous pinches of sea salt and black pepper. Using your hands, toss the drumsticks to ensure that they’re all coated in lemon juice and seasonings.
3 Wrap each drumstick in one slice of prosciutto and place on top of the squash in the slow cooker. Try to arrange them in one layer, if possible.
4 Cover and cook on low for 7 to 8 hours (or 3 to 4 hours on high). Chicken should be pulling from the bone and be juicy and tender.
5 Transfer the drumsticks to a large serving dish and scoop out the squash. Spoon some of the drippings over the meat and vegetables, and serve.