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Crockpot Maple Dijon Chicken With Butternut Squash
This crockpot meal features juicy chicken thighs and sweet cubes of butternut squash, all coated in a tangy-sweet maple mustard glaze. It’s an effortless “dump-and-go” fall dinner that balances savory, sweet, and cozy flavors in one pot.
Main Ingredients
- Chicken Thighs: Boneless, skinless thighs stay juiciest.
- Butternut Squash: Peeled and cubed (about 1-inch chunks).
- Maple Syrup: Pure maple syrup for natural sweetness.
- Dijon Mustard: Provides the tangy kick to balance the sugar.
- Soy Sauce: Adds savory depth (umami) to the glaze.
- Garlic & Herbs: Fresh garlic and dried thyme or rosemary.
- Optional Veggies: Brussels sprouts or carrots can be added for extra color.
Crockpot Maple Dijon Chicken With Butternut Squash
When the weather turns crisp, this Crockpot Maple Dijon Chicken With Butternut Squash is exactly the kind of low-effort, high-reward meal you crave. It fills your kitchen with the cozy aroma of roasting vegetables and sweet maple syrup, all while doing the hard work for you.
The magic is in the sauce: a simple whisk-together blend of pure maple syrup, zesty Dijon mustard, and a splash of soy sauce creates a glaze that is both sticky-sweet and deeply savory. As it slow cooks, the chicken thighs become melt-in-your-mouth tender, while the butternut squash absorbs that golden liquid, turning into soft, flavorful gems that taste almost caramelized.
This isn’t just plain chicken and veggies; it’s a warming, saucy bowl of comfort that tastes like you spent hours roasting, even though you just tossed everything in the slow cooker before work.
Why You’ll Love This Recipe
- Dump & Go: No searing required—just chop, whisk, and cook.
- Juicy Chicken: Using thighs ensures the meat stays moist even after hours of cooking.
- Flavor Balance: The sharp Dijon cuts through the sweet maple and squash perfectly.
- Healthy Comfort: Loaded with lean protein and vitamin-rich squash without feeling “diet.”
- Sauce Perfection: The cooking liquid turns into a delicious pan sauce to spoon over rice or quinoa.
Ingredients
A few pantry staples transform simple chicken into a standout meal.
Step-by-Step Instructions
Prep the Veggies.
Peel and chop the butternut squash into large 1-inch chunks. If the pieces are too small, they will turn to mush during the long cook time.
Tip: Place the squash (and onions/carrots if using) at the bottom of the slow cooker to act as a rack for the chicken.
Make the Sauce.
In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, olive oil, minced garlic, thyme, salt, and pepper until smooth.
Tip: Taste the sauce! If it’s too sharp, add a splash more maple; too sweet, add more mustard.
Assemble.
Place the chicken thighs on top of the vegetables in the slow cooker. Pour the sauce evenly over everything.
Tip: Turn the chicken pieces to coat them fully in the glaze.
Cook.
Cover and cook on Low for 4-6 hours or High for 3-4 hours.
Tip: Chicken is done at 165°F. Overcooking lean chicken can make it dry, so check early.
Finish & Serve.
If you want a thicker sauce, remove the chicken and squash, transfer the liquid to a saucepan, and simmer for 5 minutes (or stir in a cornstarch slurry directly in the pot on High). Garnish with fresh parsley or thyme.
Tip: Serve over rice, quinoa, or mashed potatoes to soak up that golden sauce.
Tips for Success
- Don’t Cut Squash too Small: 1-inch cubes are the sweet spot. Tiny dice will dissolve into a puree after 4 hours.
- Thighs vs. Breasts: Thighs are more forgiving in the crockpot. If using breasts, reduce cook time to 3-4 hours on Low to prevent dryness.
- Layering Matters: Veggies on the bottom cook in the juices; chicken on top steams gently.
- Thicken the Sauce: Crockpots trap moisture, so the sauce will be thin. Reducing it on the stove for 5 minutes before serving concentrates the maple flavor amazingly.
Variations & Substitutions
- Add Greens: Stir in baby spinach or kale in the last 15 minutes for a nutritional boost.
- Brussels Sprouts: Add halved Brussels sprouts halfway through cooking (they can get mushy if cooked the full time).
- Spicy Kick: Add a pinch of cayenne pepper to the sauce for a “hot honey” vibe.
- Apple Cider Vinegar: Add 1 tablespoon to the sauce for extra tang if you like a sharper flavor profile.
What to Serve With It
- Fluffy Rice: The best vehicle for the extra maple-mustard sauce.
- Roasted Broccoli: A green veggie balances the orange squash.
- Crusty Bread: Perfect for mopping up the glaze.
- Quinoa: A nutty grain that pairs well with fall flavors.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Microwave gently or reheat in a skillet. If the sauce separated, a quick stir brings it back together.
- Freezer: You can freeze the cooked dish, but squash may become softer upon thawing. It’s better fresh!
Nutrition Facts
A balanced meal with lean protein and healthy carbs.
| Nutrient | Amount (approx.) |
|---|---|
| Calories | ~350-400 |
| Protein | ~25g |
| Carbs | ~30g |
| Fat | ~12g |
| Fiber | ~4g |
| Sugar | ~15g (from maple & squash) |
| Sodium | ~400mg |
Diet Suitability: Gluten-Free (check soy sauce), Dairy-Free.
Common Mistakes to Avoid
- Using Pancake Syrup: Please don’t! Artificial syrup will taste cloyingly sweet and chemical-like. Use pure maple syrup.
- Overcooking: 8 hours is too long for chicken pieces. Stick to the 4-6 hour range on Low.
- Adding Water: Don’t add water unless the recipe calls for broth. The chicken and squash release plenty of liquid.
FAQ
Can I use frozen squash?
Yes, but it releases more water and cooks faster. Add it in the last 2 hours of cooking or expect a softer texture.
Can I make this in an Instant Pot?
Yes! Cook on High Pressure for 8 minutes with a quick release. You may need to add 1/2 cup broth to avoid the burn notice.
Is it spicy?
Not at all. The Dijon adds tang, not heat. It’s very kid-friendly.
Can I prep it the night before?
Yes, you can assemble the chicken, veggies, and sauce in the crockpot insert and refrigerate overnight. Add 30 minutes to the cook time if starting from cold.
Conclusion
This Crockpot Maple Dijon Chicken With Butternut Squash is autumn in a bowl. It’s comforting, vibrant, and packed with flavor, yet requires almost zero effort. If you loved this, try my Baked Boursin Salmon Recipe next for another sticky-sweet crockpot winner!
Crockpot Maple Dijon Chicken With Butternut Squash
A comforting and flavorful dish featuring succulent chicken thighs cooked in a luscious maple Dijon sauce alongside tender butternut squash, creating a symphony of sweet, tangy, and earthy flavors.
Ingredients
- 8 chicken thighs
- 1 medium butternut squash
- 1/2 cup maple syrup
- 1/4 cup Dijon mustard
- 1/2 cup chicken broth
- 3 cloves garlic, minced
Directions
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In a bowl, mix maple syrup, Dijon mustard, chicken broth, and minced garlic until well combined.
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Place chicken thighs in the crockpot, then add butternut squash on top.
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Pour the maple Dijon mixture over the chicken and squash, ensuring everything is evenly coated.
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Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is cooked through and squash is tender.
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Remove chicken and squash from the crockpot once cooked.
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Transfer the remaining sauce to a saucepan and simmer until it thickens slightly.
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Serve the chicken and butternut squash drizzled with the sauce and enjoy the creamy, flavorful goodness.
