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Crockpot Maple Dijon Chicken With Butternut Squash

Crockpot Maple Dijon Chicken With Butternut Squash

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  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 6 hours on LOW or 3 hours on HIGH
  • Total Time: 6 hours 20 minutes on LOW or 3 hours 20 minutes on HIGH
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Slow cooking
  • Cuisine: Americaine

Description

Crockpot Maple Dijon Chicken With Butternut Squash: Succulent chicken and sweet squash cooked low and slow for a comforting and delicious meal.

Ingredients

Scale
  • 2 pounds (900g) boneless, skinless chicken thighs
  • 1 medium butternut squash (about 2 pounds/900g), peeled and cut into 1-inch cubes
  • 1/3 cup (80ml) pure maple syrup (not pancake syrup – real maple syrup offers an authentic flavor that’s worth the investment)
  • 3 tablespoons Dijon mustard
  • 2 tablespoons whole grain mustard
  • 3 tablespoons apple cider vinegar
  • 4 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium yellow onion, diced
  • 2 tablespoons olive oil
  • Optional garnish: 2 tablespoons fresh parsley, chopped

Instructions

  1. Step 1: Prepare the Sauce In a medium bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard, apple cider vinegar, minced garlic, thyme, salt, and pepper until completely combined. The sauce should look smooth and have a creamy, golden-brown appearance. Set aside while you prep the other ingredients.
  2. Step 2: Brown the Chicken (Optional but Recommended) Heat olive oil in a large skillet over medium-high heat. Working in batches if necessary, place chicken thighs in the pan and sear for 2-3 minutes on each side until golden brown. You’re not cooking them through, just developing flavor. Transfer the browned chicken to a plate.
  3. Step 3: Prepare the Slow Cooker Spray your slow cooker with non-stick cooking spray or use a slow cooker liner for easy cleanup. Place the diced onion at the bottom of the pot, followed by the butternut squash cubes. This layering ensures the squash cooks properly and absorbs all the flavorful juices from the chicken.
  4. Step 4: Assemble and Cook Arrange the chicken thighs (browned or not) on top of the butternut squash. Pour the maple Dijon sauce over everything, making sure to coat the chicken and vegetables evenly. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The Maple Dijon Chicken is done when the internal temperature of the chicken reaches 165°F (74°C) and the butternut squash is fork-tender.
  5. Step 5: Finish and Serve Once cooked, gently stir to coat everything in the sauce, being careful not to break up the tender butternut squash too much. If you’d like a thicker sauce, you can transfer the liquid to a small saucepan and simmer it for 5-10 minutes to reduce, then pour it back over the chicken and squash. Garnish with fresh chopped parsley before serving your delicious Crockpot Maple Dijon Chicken With Butternut Squash.

Notes

Fresh ingredients will always yield the best flavor results.

Nutrition

  • Serving Size: 1 thigh with squash
  • Calories: 380 calories per serving
  • Sugar: 16 grams
  • Sodium: 650 mg
  • Fat: 16 grams
  • Saturated Fat: 3 grams
  • Unsaturated Fat: 13 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 30 grams
  • Fiber: 4 grams
  • Protein: 27 grams
  • Cholesterol: 110 mg

Find it online: https://cookingcircuit.com/crockpot-maple-dijon-chicken-with-butternut-squash/