Dinner

Crockpot Maple Dijon Chicken With Butternut Squash Recipe

ByElena Hart December 20, 2025December 20, 2025

Introduction

This Crockpot Maple Dijon Chicken with Butternut Squash is a comforting and flavorful meal that requires minimal effort. The sweet and tangy sauce pairs perfectly with tender chicken and roasted butternut squash, making it a satisfying dish for any day of the week.

A round black dish holds three golden-brown, grilled chicken breasts arranged in a triangular shape, each topped with small sprigs of green herbs. Surrounding the chicken are evenly cut bright orange roasted squash cubes with char marks on their edges, filling the bottom of the dish. The inside surface of the dish glistens with a light, oily sheen, with small pools of juice visible. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
2 cups butternut squash, cubed

1/2 cup maple syrup
1/4 cup Dijon mustard

1 teaspoon garlic powder
1 teaspoon onion powder

1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper

1/4 cup chicken broth
2 tablespoons olive oil
Fresh parsley, for garnish (optional)

Instructions

Step 1: Place the chicken breasts at the bottom of the crockpot.
Step 2: Layer the cubed butternut squash on top of the chicken.
Step 3: In a separate bowl, whisk together the maple syrup, Dijon mustard, garlic powder, onion powder, thyme, salt, black pepper, and chicken broth.

Step 4: Drizzle the sauce mixture evenly over the chicken and squash.
Step 5: Drizzle olive oil over the top for added moisture and flavor.
Step 6: Cover and cook on low for 4–6 hours, or on high for 2–3 hours, until the chicken is cooked through and tender.

Step 7: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).
Step 8: Either shred the chicken directly in the crockpot or serve the breasts whole, accompanied by the squash and sauce.
Step 9: If desired, sprinkle fresh parsley on top before serving for a burst of color.

Tips & Variations

For extra depth, add a splash of apple cider vinegar or a pinch of cayenne pepper to the sauce for a subtle tang or heat.
Swap butternut squash for sweet potatoes or carrots if you prefer a different vegetable.
Use skin-on chicken breasts for added richness, just adjust cooking time accordingly.

If you like a thicker sauce, remove the chicken and squash after cooking and simmer the sauce on the stove for a few minutes until it reduces to your liking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop until warmed through. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

The image shows three golden-brown, cooked chicken breasts placed closely together in a round black pot. Surrounding the chicken are evenly cut cubes of roasted orange butternut squash with charred edges. Small sprigs of fresh green thyme are scattered on top of the chicken and between the squash pieces. The dish sits on a white marbled surface, giving a clean and bright feel to the presentation. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

It’s best to use thawed chicken breasts for even cooking. If using frozen, increase the cooking time and ensure the chicken reaches 165°F (75°C) internally.

Is this recipe gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free. Just double-check the chicken broth label to ensure it does not contain any gluten additives.