Chicken and Butternut Squash

Chicken and Butternut Squash

Twentynine Palms, CA, USA

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Chicken and Butternut Squash
Prep Time
20 Minutes
Cook Time
4 Hour (s)

Time on High: 4 to 6 hours Time on Low: 7 to 8 hours A fall favorite! Chicken with butternut squash is easily done in the Crock-Pot® slow cooker.


6 Boneless Chicken Thighs
2 Tablespoon balsamic vinegar, divided
1/2 Tablespoon Kosher salt
4 Cloves of garlic, minced
1 1/2 pound to 2 pounds Whole butternut squash
6 Fresh sage leafs
Ground Pepper (pinch or to taste)


Place chicken in a Crock-Pot® slow cooker.
Add 1 tablespoon balsamic, salt, pepper and garlic.
Peel the butternut squash, cut in half, and remove seeds as well as membranes.
Cube in approximately 1 inch squares.
Place cubed butternut squash on the chicken.
Splash with the remaining tablespoon of balsamic and add the sage leafs.
Cover; cook on High for 4 to 6 hours or on Low for 7 to 8 hours.

Butternut squash may be served cubed or mashed with cream.


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