In a medium saute pan over medium heat, add olive oil and sauté onions until they are translucent. Add garlic cloves and saute until lightly golden brown. Move the onions and garlic to a plate and add the chicken to the pan. Lightly brown for two minutes on each side, and place on a separate plate when done.
Place sorghum in slow cooker, and add butternut squash, apples, cranberries, onion, garlic and and chicken thighs on top of the sorghum. Sprinkle with lemon juice, thyme, cinnamon, pepper, and salt. Pour chicken broth and apple cider vinegar over all ingredients. Add the bay leaf, and stir the liquid on the side of the slow cooker. Cover and cook on low heat for 6-8 hours or high for 2 1/2-3 hours, or until sorghum is soft with a tender bite and the chicken has an internal temperature of 165° F. Serve warm.
Serving size: 1 3/4 cups, Calories: 370 calories, Fat: 11 grams, Saturated fat: 3 grams, Carbohydrates: 45 grams, Sugar: 8 grams, Fiber: 7 grams, Protein: 24 grams, Cholesterol: 0 milligrams