Crockpot Maple Dijon Chicken with Butternut Squash Recipe

Introduction

This Crockpot Maple Dijon Chicken with Butternut Squash is a comforting and flavorful dish perfect for busy days. The combination of sweet maple syrup and tangy Dijon mustard creates a mouthwatering sauce that pairs beautifully with tender chicken and roasted squash.

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

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

Tips & Variations

• For extra depth, add a splash of apple cider vinegar to the sauce mixture before cooking.
• Substitute sweet potatoes for butternut squash if you prefer a different texture and flavor.
• Use bone-in chicken thighs instead of breasts for juicier meat, adjusting cooking times accordingly.
• Serve with steamed greens or a side salad to round out the 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 over low heat to prevent drying out. This dish also freezes well for up to one month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts?

It’s best to use thawed chicken breasts for even cooking and safety. If using frozen chicken, increase the cooking time and double-check that the internal temperature reaches 165°F (75°C).

Is it possible to make this recipe in an Instant Pot?

Yes, you can use the sauté and slow cook functions or pressure cook for about 10 minutes on high pressure with a natural release. Be sure to adjust the cooking times and check doneness carefully.

Crockpot Maple Dijon Chicken with Butternut Squash Recipe

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★★★★★

4.6 from 64 reviews

This Crockpot Maple Dijon Chicken with Butternut Squash is a hearty, flavorful dish combining tender chicken breasts with sweet butternut squash, all simmered in a rich maple Dijon sauce. Perfect for a comforting and easy-to-make meal, this recipe uses minimal ingredients and requires just a few hands-on minutes before slow cooking to perfection.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 4 to 6 hours on low or 2 to 3 hours on high
• Total Time: 4 hours 10 minutes to 6 hours 10 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Chicken and Vegetables

• 4 boneless, skinless chicken breasts
• 2 cups butternut squash, cubed

Sauce

• 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

Other

• 2 tablespoons olive oil
• Fresh parsley, for garnish (optional)

Instructions

1. Prepare Chicken: Place the chicken breasts at the bottom of the crockpot, creating a base layer for the dish.
2. Add Butternut Squash: Layer the cubed butternut squash evenly on top of the chicken breasts in the crockpot, ensuring even cooking.
3. Mix Sauce Ingredients: In a separate bowl, whisk together maple syrup, Dijon mustard, garlic powder, onion powder, dried thyme, salt, black pepper, and chicken broth until thoroughly combined.
4. Pour Sauce Over: Drizzle the prepared sauce mixture evenly over the chicken and butternut squash in the crockpot to infuse the flavors.
5. Add Olive Oil: Drizzle olive oil on top of the sauce and ingredients to add moisture and enhance flavor during cooking.
6. Cook on Low: Cover the crockpot and cook on low heat for 4 to 6 hours, or alternatively on high for 2 to 3 hours, until the chicken is thoroughly cooked and tender.
7. Check Doneness: Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (75°C) for safe consumption.
8. Shred or Serve Whole: Serve the chicken breasts whole alongside the squash and sauce, or shred the chicken directly in the crockpot for easier serving.
9. Garnish: Optionally, sprinkle fresh parsley over the dish before serving to add color and a fresh touch.

Notes

• Use a meat thermometer to ensure the chicken is safely cooked to 165°F (75°C).
• The recipe allows flexibility: shred the chicken for a pulled chicken style or serve whole for a classic presentation.
• Adjust seasoning salt and pepper to taste before cooking if preferred.
• Fresh parsley garnish is optional but enhances visual appeal and flavor.
• Leftovers can be refrigerated for up to 3 days and reheated gently before serving.

Keywords: crockpot chicken, maple Dijon chicken, butternut squash recipe, slow cooker chicken, easy dinner, gluten free chicken recipe