Description

Apple Butternut Squash Chicken in Crockpot is an easy and flavorful fall dinner recipe. Chicken breasts, butternut squash, and apples are slow-cooked with warm spices, maple syrup, ginger, and sage for a hearty and comforting meal that’s reminiscent of apple butter chicken.

Ingredients

4 Large Chicken Breasts
2 teaspoons Smoked Paprika
1 teaspoon Salt & Pepper
2 tablespoons Olive Oil
1 Large Butternut Squash, chopped
1 Medium Granny Smith Apple, thinly sliced
1½ tablespoons Yellow Mustard Sauce
1½ tablespoons Maple Syrup
½ teaspoon Soy Sauce
1 teaspoon Apple Cider Vinegar
1 teaspoon Sriracha
½ teaspoon Smoked Paprika
1 tablespoon Dried Thyme or 2 sprigs Fresh Thyme
½ inch Ginger, grated (or 1/2 teaspoon Ginger Powder)
2 sticks Unsalted Butter, melted and browned
Fresh Sage Leaves for garnish

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Instructions

1. Season both sides of the chicken breasts with smoked paprika, salt, and pepper.

2. Heat olive oil in a skillet and sear the chicken breasts on both sides until golden brown. Remove from heat and set aside.

3. Add chopped butternut squash to the Crockpot.

4. Pour in the apple cider vinegar, yellow mustard, maple syrup, soy sauce, sriracha, grated ginger, smoked paprika, salt, pepper, and dried thyme. Toss everything to combine.

5. Place the seared chicken breasts over the squash mixture and pour in the remaining oil from the skillet.

6. Drizzle browned butter over the chicken.

7. Top with thinly sliced apples.

8. Cover and slow cook on LOW for 4 hours or on HIGH for 2 hours.

9. Garnish with fresh sage leaves before serving.

Notes

To make browned butter, melt butter in a light-colored skillet and stir continuously until it becomes frothy and turns brown with a nutty aroma.

Use browned butter to top the chicken before slow cooking for rich flavor.

Choose a Granny Smith apple for a balance of sweetness and tartness.

You can use either fresh or dried thyme based on preference.