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Place chicken in a 4- to 5-quart slow cooker. Top with butternut squash and onion. In a small bowl whisk together orange juice, cornstarch, soy sauce, honey, ginger, garlic, salt and crushed red pepper. Pour over chicken and vegetables.
Cover and cook on Low for 7 to 8 hours or High for 3 1/2 to 4 hours.
Serve chicken mixture over hot cooked quinoa. Sprinkle with almonds.