Ingredients
- Boneless, skinless chicken breasts: 2 pounds
- Butternut squash, peeled, seeded, and cubed: 4 cups
- Maple syrup: 1/4 cup
- Dijon mustard: 2 tablespoons
- Olive oil: 1 tablespoon
- Apple cider vinegar: 1 tablespoon
- Dried thyme: 1 teaspoon
- Salt and pepper: To taste
Instructions
- Step 1: In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, thyme, salt, and pepper.
- Step 2: Place the cubed butternut squash in the bottom of the crockpot.
- Step 3: Place the chicken breasts on top of the butternut squash.
- Step 4: Pour the maple Dijon mixture evenly over the chicken and squash.
- Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the squash is tender.
Notes
- For easy cleanup, consider using a crockpot liner!
- Leftovers can be reheated in the microwave or oven with a splash of chicken broth to keep them moist.
- Serve over quinoa or brown rice to soak up all that delicious maple-Dijon sauce.
- Don't overcrowd the crockpot; if necessary, cut the chicken into smaller pieces for even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American