Description
A comforting and flavorful slow-cooked dish combining tender chicken breasts and sweet butternut squash, enhanced with a maple-Dijon sauce.
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
- Place the chicken breasts at the bottom of the crockpot.
- Layer the cubed butternut squash on top of the chicken.
- In a separate bowl, whisk together the maple syrup, Dijon mustard, garlic powder, onion powder, thyme, salt, black pepper, and chicken broth.
- Drizzle the sauce mixture evenly over the chicken and squash.
- Drizzle olive oil over the top for added moisture and flavor.
- Cover and cook on low for 4–6 hours, or on high for 2–3 hours, until the chicken is cooked through and tender.
- Use a meat thermometer to ensure that chicken reaches an internal temperature of 165°F (75°C).
- You can either shred the chicken directly in the crockpot or serve the breasts whole, accompanied by the squash and sauce.
- If desired, sprinkle fresh parsley on top before serving for a burst of color.
Notes
Marinate the chicken for extra flavor. Ensure butternut squash is cut into uniform cubes for even cooking.
