Crockpot Maple Dijon Chicken with Butternut Squash Recipe

Introduction

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

Ingredients

• 4 boneless, skinless chicken breasts
• 1 medium butternut squash, peeled and cubed
• 1/4 cup pure maple syrup
• 3 tablespoons Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 1/4 cup chicken broth
• 1 tablespoon olive oil

Instructions

1. Step 1: In a small bowl, whisk together maple syrup, Dijon mustard, minced garlic, dried thyme, salt, and pepper until well combined.
2. Step 2: Place the cubed butternut squash in the bottom of the crockpot. Drizzle with olive oil and toss to coat evenly.
3. Step 3: Season the chicken breasts with salt and pepper, then place them on top of the butternut squash in the crockpot.
4. Step 4: Pour the maple Dijon sauce over the chicken and squash. Add chicken broth around the edges of the crockpot to keep the meat moist.
5. Step 5: Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is cooked through and the squash is tender.
6. Step 6: Once done, carefully remove the chicken and squash. Serve warm with your favorite side, spooning some of the sauce over the top.

Tips & Variations

• For extra flavor, add a splash of balsamic vinegar to the sauce before cooking.
• Swap butternut squash for sweet potatoes or carrots for a different twist.
• If you prefer a thicker sauce, remove the chicken and squash at the end and simmer the sauce on the stove for a few minutes to reduce.
• Use bone-in chicken thighs for juicier, more flavorful results, adjusting cooking time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop until warmed through. The sauce might thicken after refrigeration; add a splash of chicken broth or water when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a crockpot?

Yes, you can bake it in the oven at 375°F (190°C) covered with foil for about 45 minutes to 1 hour or until the chicken is cooked and the squash is tender.

Is this dish gluten-free?

Yes, all the ingredients used in this recipe are naturally gluten-free, making it suitable for a gluten-free diet.

Crockpot Maple Dijon Chicken with Butternut Squash Recipe

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★★★★★

4.7 from 132 reviews

A comforting and flavorful crockpot recipe featuring tender chicken breasts slow-cooked with sweet butternut squash, Dijon mustard, and pure maple syrup. This easy-to-make dish combines savory and sweet elements, perfect for a wholesome weeknight dinner with minimal effort and maximum taste.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 5 hours (low) or 3.5 hours (high)
• Total Time: 5 hours 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken and Sauce

• 4 boneless, skinless chicken breasts
• 1/4 cup Dijon mustard
• 1/4 cup pure maple syrup
• 2 tablespoons apple cider vinegar
• 1/4 cup chicken broth
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Vegetables

• 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups)
• 1 medium onion, sliced

Instructions

1. Prepare Ingredients: Peel and cube the butternut squash into approximately 1-inch pieces. Slice the onion and mince the garlic cloves to be ready for layering in the crockpot.
2. Mix Sauce: In a small bowl, whisk together the Dijon mustard, pure maple syrup, apple cider vinegar, chicken broth, minced garlic, salt, and black pepper until thoroughly combined.
3. Layer Vegetables: Place the diced butternut squash and sliced onions evenly into the bottom of the crockpot to create a bed for the chicken.
4. Add Chicken: Arrange the chicken breasts on top of the vegetable layer in the crockpot, ensuring they are not overlapping for even cooking.
5. Pour Sauce: Pour the maple Dijon sauce evenly over the chicken breasts and vegetables in the crockpot, making sure the chicken is fully coated.
6. Cook: Cover the crockpot with its lid and cook on low heat for 5 to 6 hours, or on high heat for 3 to 4 hours, until the chicken is fully cooked and the butternut squash is tender.
7. Serve: Once cooked, remove the chicken breasts from the crockpot and slice if desired. Serve alongside the cooked butternut squash and onions, spooning some of the maple Dijon sauce over the top for extra flavor.

Notes

• You can substitute chicken thighs for chicken breasts if preferred; adjust cooking time accordingly for tenderness.
• To add more depth, sprinkle fresh thyme or rosemary over the chicken before cooking.
• Ensure the butternut squash is evenly cut so it cooks uniformly within the crockpot time frame.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
• For a thicker sauce, remove the chicken and vegetables after cooking and simmer the remaining liquid on the stovetop until reduced to desired consistency.

Keywords: crockpot chicken, maple Dijon chicken, butternut squash recipe, slow cooker chicken, easy chicken dinner, sweet and savory chicken