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Crockpot Maple Dijon Chicken With Butternut Squash

This dish combines tender chicken and sweet, nutty butternut squash, enhanced by a flavorful maple and Dijon mustard sauce, making it a comforting family favorite.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Ensure the chicken is halal-compliant.
  • 2 cups butternut squash, peeled and cubed
  • 1/4 cup maple syrup
  • 1/4 cup Dijon mustard
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • fresh herbs for garnish (thyme or parsley) Optional, for garnish

Method
 

Preparation
  1. Start by patting the chicken breasts dry with a paper towel.
  2. In a bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, salt, and black pepper.
  3. Place the cubed butternut squash in the bottom of your Crockpot. Lay the chicken breasts on top.
  4. Pour the maple mustard mixture over the chicken, ensuring it’s evenly coated.
Cooking
  1. Cover the crockpot and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F (75°C).
Serving
  1. Once cooked, serve the chicken alongside the butternut squash, garnished with fresh herbs.

Notes

Store leftovers in an airtight container. It can stay fresh in the fridge for up to 3 days or frozen for about 3 months. When reheating, microwave in short intervals or reheat on the stove over low heat for best results.