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Crockpot Maple Dijon Chicken With Butternut Squash

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A comforting and flavorful dish combining succulent chicken breasts and sweet butternut squash, cooked to perfection in a crockpot.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 2 cups butternut squash, cubed
  • 1/2 cup maple syrup
  • 1/4 cup Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chicken broth
  • 2 tablespoons olive oil
  • Fresh parsley, for garnish (optional)

Instructions

  1. Place the chicken breasts at the bottom of the crockpot.
  2. Layer the cubed butternut squash on top of the chicken.
  3. Whisk together the maple syrup, Dijon mustard, garlic powder, onion powder, thyme, salt, black pepper, and chicken broth in a separate bowl.
  4. Drizzle the sauce mixture evenly over the chicken and squash.
  5. Drizzle olive oil over the top for added moisture and flavor.
  6. Cover and cook on low for 240–360 minutes, or on high for 120–180 minutes, until the chicken is cooked through and tender.
  7. Use a meat thermometer to ensure that chicken reaches an internal temperature of 165°F (75°C).
  8. Serve the chicken whole or shredded, accompanied by the squash and sauce.
  9. Sprinkle fresh parsley on top before serving for a burst of color, if desired.

Notes

For a gourmet touch, integrate seasonal herbs like rosemary or sage. For added texture, consider adding nuts like pecans or walnuts during the final cooking stages.

Nutrition

Find it online: https://sousviderecipe.com/crockpot-maple-dijon-chicken-butternut-squash/