Slow Cooker Chicken with Butternut Squash & Apples
Ingredients
- 6 boneless, skinless chicken thighs
- 4 cups butternut squash, peeled and cubed
- 2 medium Granny Smith apples, cored and cut into wedges
- 1 large white onion, cut into thick slices
- ½ cup chicken stock
- 2 Tbsp. Dijon mustard
- 1 Tbsp. apple cider vinegar
- 1 tsp. garlic powder
- ¾ tsp. ground sage
- ½ tsp. paprika
- 1½ tsp. kosher salt, divided
- 1 tsp. black pepper, divided
Directions
- Season the chicken. Combine the garlic powder, sage, paprika, ¾ teaspoon salt and ½ teaspoon pepper. Season both sides of the chicken thighs with the mixture.
- Layer the vegetables. Place the sliced onion in the bottom of the slow cooker. Add the cubed butternut squash, then arrange the seasoned chicken thighs over the squash.
- Add the apples. Arrange the apple wedges on top of the chicken. Keeping the apples toward the top rather than submerged in the liquid helps prevent them from becoming too soft during the long cooking time.
- Make the sauce. Whisk together the chicken stock, Dijon mustard, apple cider vinegar, remaining ¾ teaspoon salt and remaining ½ teaspoon pepper. Pour over everything in the slow cooker.
- Slow cook. Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until the chicken reaches 165°F and the squash and onions are tender.
- Serve. Spoon the butternut squash, apples and onions onto each plate and top with a chicken thigh. Spoon some of the cooking juices over everything.
