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Crockpot Maple Dijon Chicken With Butternut Squash

Tender chicken thighs and sweet butternut squash slow-cooked in a rich, balanced maple Dijon sauce for the ultimate hands-off fall dinner.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Autumn
Calories: 480

Ingredients
  

Main Components
  • 1.5 pounds bone-in, skin-on chicken thighs about 4-6 thighs
  • Salt and freshly ground black pepper to taste
  • 1 medium butternut squash peeled, seeded, cubed into 1-inch pieces (about 6 cups)
  • 1 large yellow onion roughly chopped
  • 4 cloves garlic minced
  • 2-3 sprigs fresh thyme plus more for garnish
Maple Dijon Sauce
  • 1/2 cup chicken broth low-sodium preferred
  • 1/3 cup pure maple syrup
  • 1/4 cup whole-grain Dijon mustard
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika optional
  • 1/2 tsp dried rosemary or 1 fresh sprig

Equipment

  • 6-Quart or Larger Slow Cooker
  • Large Skillet (optional for searing)
  • Cutting Board & Knife
  • Mixing bowl

Method
 

  1. Pat chicken thighs dry and season generously on all sides with salt and pepper.
  2. (Optional but recommended) Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs, skin-side down, for 4-5 minutes until golden and crisp. Flip and sear for 2-3 more minutes. Transfer to a plate.
  3. In the bowl of a 6-quart slow cooker, combine cubed butternut squash, chopped onion, and minced garlic. Place thyme and rosemary sprigs on top.
  4. In a bowl, whisk together chicken broth, maple syrup, whole-grain Dijon, smooth Dijon, apple cider vinegar, and smoked paprika (if using) until smooth.
  5. Place the chicken thighs (seared or raw) on top of the vegetables in the slow cooker, skin-side up. Pour the maple Dijon sauce evenly over everything.
  6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is cooked through (165°F) and squash is tender.
  7. Use tongs to transfer chicken and a slotted spoon to transfer squash to a serving platter. For a thicker sauce, pour the remaining liquid into a saucepan and simmer for 8-10 minutes until reduced to desired consistency.
  8. Spoon the sauce over the chicken and squash. Garnish with fresh thyme and serve immediately.

Notes

Chicken can be added raw without searing, but searing adds significant flavor. For meal prep, store in an airtight container in the fridge for up to 4 days.