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Crockpot Maple Dijon Chicken with Butternut Squash

Tender slow-cooked maple dijon chicken with creamy butternut squash, cooked in a sweet-savory sauce for the perfect cozy fall or winter dinner.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American, Fall
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Squash
  • 2 lbs chicken breasts
  • 4 cups butternut squash cubed
  • 1 onion sliced
  • 3 cloves garlic minced
  • salt and pepper to taste
  • 1 tsp dried thyme
Maple Dijon Sauce
  • 0.33 cup maple syrup
  • 3 tbsp Dijon mustard
  • 1 tbsp whole grain mustard optional
  • 0.5 cup chicken broth
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil

Equipment

  • Slow cooker
  • Mixing bowl
  • Cutting board

Method
 

  1. Place chicken in the crockpot and season with salt and pepper.
  2. Add cubed butternut squash and sliced onion on top.
  3. Whisk maple syrup, Dijon, whole grain mustard, broth, vinegar, olive oil, and garlic.
  4. Pour over the chicken and squash.
  5. Cook on LOW for 5–6 hours or HIGH for 2.5–3 hours.
  6. Shred chicken slightly and toss everything in the sauce before serving.

Notes

For extra creaminess, stir in a splash of heavy cream after cooking.