Name: Crockpot Maple Dijon Chicken with Butternut Squash Recipe
Prep time: 10 min
Cook time: PT-490790H51M43S
Total time: PT-490790H51M43S
Cuisine: American
Ingredients: 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)

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Introduction

This Crockpot Maple Dijon Chicken with Butternut Squash is a comforting and flavorful one-pot meal. The sweet maple syrup pairs perfectly with tangy Dijon mustard, creating a delicious sauce that infuses tender chicken and tender squash. It’s easy to prepare and ideal for busy weeknights.

A white plate sits on a wooden board with a blue and white striped cloth in the background against a white marbled texture. The dish has one piece of golden-brown, crispy roasted chicken on top. Below it is a mix of roasted vegetables including orange sweet potatoes and browned Brussels sprouts, all garnished with small bits of green herbs. In front of the plate is a white bowl filled with an orange sauce next to a wooden spoon with a light carved handle. A small plant in a white pot, a glass of amber liquid, and a red onion are visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Place the chicken breasts at the bottom of the crockpot.
Step 2: Layer the cubed butternut squash evenly on top of the chicken.
Step 3: In a bowl, whisk together the maple syrup, Dijon mustard, garlic powder, onion powder, dried thyme, salt, black pepper, and chicken broth until well combined.
Step 4: Pour the sauce mixture evenly over the chicken and squash in the crockpot.
Step 5: Drizzle the olive oil over the top to add moisture and flavor.
Step 6: Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until the chicken is tender and cooked through.
Step 7: Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (75°C).
Step 8: Either shred the chicken directly in the crockpot or serve the breasts whole, alongside the butternut squash and sauce.
Step 9: If desired, sprinkle fresh parsley on top for a bright, fresh garnish before serving.

Tips & Variations

Substitute sweet potatoes for butternut squash for a different sweet and earthy flavor.
For extra depth, add a splash of apple cider vinegar or a pinch of cayenne pepper to the sauce.
If you prefer, use bone-in chicken thighs instead of breasts for richer flavor and juicier meat.
Serve over cooked rice, quinoa, or mashed potatoes to make it a full meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. You can also freeze cooked chicken and squash for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A black oval slow cooker filled with a cooked dish showing one large piece of white meat in the center, topped with dark brown seasoning and some herbs. Surrounding the meat are many chunky cubes of bright orange cooked squash, some with light brown grill marks and specks of seasoning. The dish sits on a white marbled surface, and the overall appearance is warm and hearty. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use thawed chicken breasts to ensure even cooking. If using frozen, increase the cooking time and check the internal temperature carefully to make sure the chicken is fully cooked.

How do I know when the chicken is done?

The safest way is to use a meat thermometer and check that the internal temperature has reached 165°F (75°C). The chicken should also be tender and easy to shred with a fork.