Place the chopped onions in the base of the slow cooker.
2 small onions
Put half of the sweet potato and butternut squash in with the onion.
180 g sweet potato, 180 g butternut squash
Place the chicken breasts on top of the vegetables.
3 chicken breasts
Spread 1 teaspoon of pesto over each chicken breast, season with salt and pepper and sprinkle over the oregano.
3 tsp reduced-fat pesto, 1 tsp oregano, salt and pepper
Put the rest of the sweet potato and butternut squash, and the cherry tomatoes, around the chicken breasts.
10 cherry tomatoes
Measure the boiling water (150 ml or ½ cup) in a jug and add the chicken stock melt. Stir to melt it and then carefully pour the stock under the chicken in the vegetables.
1 chicken stock melt/stockpot, 150 ml boiling water
Cook on low for 5-6 hours.
Check the chicken is cooked through.
Using a large slotted spoon, lift the chicken breasts out of the slow cooker and place them in a serving dish. Put the cooked vegetables around the chicken and serve.
Notes
Serving suggestion: Delicious with crusty bread, pasta, rice or couscous.