Ingredients
- Boneless, skinless chicken breasts: 2 pounds
- Butternut squash, peeled, seeded and cubed: 4 cups
- Maple syrup: 1/4 cup
- Dijon mustard: 1/4 cup
- Olive oil: 2 tablespoons
- Garlic, minced: 2 cloves
- Dried thyme: 1 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: Place the cubed butternut squash in the bottom of the crockpot in a single layer.
- Step 2: In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, dried thyme, salt, and pepper.
- Step 3: Place the chicken breasts on top of the butternut squash. Pour the maple Dijon mixture evenly over the chicken.
- Step 4: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the butternut squash is tender.
- Step 5: Once cooked, shred the chicken with two forks (optional, if desired).
- Step 6: Serve immediately, spooning the butternut squash and sauce over the chicken.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days for easy lunches or quick dinners.
- Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth or water if needed to keep it moist.
- Serve this delightful dish over a bed of quinoa or brown rice to soak up all that delicious maple Dijon sauce.
- For extra flavor, lightly brown the chicken in a skillet before adding it to the crockpot to create a beautiful sear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American