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Crockpot Maple Dijon Chicken with Butternut Squash

A cozy slow cooker dish featuring tender chicken and soft butternut squash simmered in a sweet-tangy maple Dijon sauce. Perfect for effortless fall comfort cooking.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main
Cuisine: American, Fall-Inspired
Calories: 410

Ingredients
  

Slow Cooker Base
  • 2 lbs boneless skinless chicken breasts
  • 4 cups butternut squash cubed
  • 1 small onion diced
  • 3 cloves garlic minced
  • 0.5 cup pure maple syrup
  • 0.25 cup Dijon mustard
  • 0.5 cup chicken broth
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Optional Garnish
  • fresh parsley
  • lemon juice optional

Equipment

  • Slow cooker
  • Mixing bowl
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons

Method
 

  1. Add diced onion and cubed butternut squash to the bottom of the slow cooker.
  2. Place chicken breasts on top and season with salt, pepper, and paprika.
  3. In a bowl whisk together maple syrup, Dijon mustard, chicken broth, apple cider vinegar, olive oil, garlic, thyme, and rosemary.
  4. Pour sauce over the chicken and squash.
  5. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
  6. Remove chicken, shred, and return to the slow cooker. Stir to coat in sauce.
  7. Serve warm with rice, potatoes, or grains. Garnish with parsley or lemon juice.

Notes

For extra richness, stir in 1 tbsp butter at the end. For a thicker sauce, add a cornstarch slurry.