Crockpot Maple Dijon Chicken with Butternut Squash – Cozy, Sweet, and Savory Fall Comfort

There’s something magical about a slow cooker meal that perfumes the whole house with warm, savory-sweet aromas while you go about your day. This crockpot maple dijon chicken with butternut squash is one of those recipes that feels like a hug in a bowl—perfect for fall and winter but delicious enough to enjoy all year. It combines juicy, tender chicken with naturally sweet cubes of butternut squash, all simmered together in a glossy maple-dijon sauce that manages to be comforting, complex, and incredibly simple at the same time.

The maple syrup brings a deep caramel sweetness, while the dijon mustard cuts through with just the right amount of tang. Together, they create a sauce that’s sticky, silky, savory, and ridiculously good spooned over rice, mashed potatoes, or even crusty bread. But the real beauty of this dish is how the butternut squash soaks up all those flavors, becoming soft, golden, and almost creamy as it cooks.

It’s the kind of recipe you can assemble in five minutes on a busy morning, then return home hours later to a dinner that tastes like you spent the entire day tending a stovetop. And even better—this recipe uses minimal ingredients, low effort, and almost no cleanup. Whether you’re feeding a family, meal prepping, or just craving something cozy and nourishing, this dish always delivers.

The slow cooker does all the work, transforming simple pantry staples into a comforting, homestyle meal that feels rustic and wholesome. It’s especially great during the colder seasons when you want something hearty—but without the heaviness that often comes with winter dishes. Thanks to the brightness of dijon and the natural sweetness of maple and squash, the flavor profile stays lively and well-balanced.

Let’s dive into everything that makes this dish irresistible, from its simple ingredient lineup to the ease of preparation and the many ways you can customize it.

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Ingredients:

For the Chicken & Squash

• 2 lbs chicken breasts or thighs
• 4 cups butternut squash, cubed
• 1 small onion, sliced
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme (or 4–5 fresh sprigs)

For the Maple Dijon Sauce

• 1/3 cup pure maple syrup
• 1/4 cup dijon mustard
• 1 tablespoon whole grain mustard (optional, for texture)
• 1 tablespoon apple cider vinegar
• 1/2 cup chicken broth
• 1 tablespoon olive oil

For Serving

• Fresh parsley or thyme
• Rice, quinoa, mashed potatoes, or crusty bread

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Instructions:

1. Prepare the Crockpot Base:
   Place cubed butternut squash and sliced onions in the bottom of your slow cooker. Add minced garlic, salt, pepper, and thyme.
2. Add the Chicken:
   Lay the chicken breasts or thighs on top of the vegetables in an even layer.
3. Make the Maple Dijon Sauce:
   In a bowl, whisk together maple syrup, dijon mustard, whole grain mustard (if using), apple cider vinegar, chicken broth, and olive oil until smooth.
4. Pour the Sauce:
   Pour the maple dijon mixture evenly over the chicken and butternut squash.
5. Slow Cook:
   Cover and cook on LOW for 5–6 hours or on HIGH for 2.5–3 hours, until the chicken is fork-tender and the squash is soft.
6. Shred or Slice (Optional):
   Shred the chicken into the sauce for a stew-like texture, or slice and serve whole for a more structured presentation.
7. Serve:
   Spoon the chicken and squash over rice, quinoa, or potatoes. Drizzle with extra sauce and top with parsley or thyme.

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Tips & Tricks

• Use thighs for maximum tenderness: Chicken thighs stay softer and more flavorful during slow cooking.
• Cut squash evenly: Similar-sized pieces ensure everything cooks at the same speed.
• Boost savoriness: Add a splash of soy sauce or Worcestershire for depth.
• Make it creamier: Stir in 1–2 tablespoons of cream or coconut milk at the end for a silky sauce.
• Don’t skip the vinegar: It brightens the sweetness of the maple and keeps the dish balanced.

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Variations

• Make it spicy: Add crushed red pepper flakes or a tablespoon of sriracha to the sauce.
• Add vegetables: Carrots, sweet potatoes, or parsnips pair beautifully.
• Use pork: Pork tenderloin or boneless chops also work perfectly with this sauce.
• Swap the mustard: Honey mustard creates a sweeter, mellower finish.
• Low-carb version: Serve over cauliflower rice.

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Serving Suggestions

• A buttery bowl of mashed potatoes to soak up the sauce
• Steamed green beans or roasted Brussels sprouts
• A warm baguette or garlic toast
• Creamy polenta for a restaurant-style presentation
• Brown rice or quinoa for a lighter, wholesome option

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Storage Information

• Refrigerator: Keeps 4–5 days in an airtight container.
• Freezer: Freeze up to 3 months. The squash may soften more but still tastes great.
• Reheat: Warm gently in a pot with a splash of broth to revive the sauce.

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FAQ

Can I use frozen butternut squash?
Yes! Add directly to the slow cooker—no thawing needed.

Does the dish get too sweet?
No, the mustard and vinegar balance the maple beautifully, creating a savory-sweet glaze.

Can I thicken the sauce?
Absolutely—add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) during the last 20 minutes.

Can I prep it overnight?
Yes, assemble everything in the slow cooker insert, refrigerate, then cook the next day.

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History / Fun Facts

Maple and mustard have long been complementary flavor partners in North American and French cooking. Maple syrup’s origins trace back to Indigenous peoples who discovered ways to extract and reduce sap into syrup long before refrigeration or modern tools existed. Dijon mustard, crafted in France centuries ago, was prized for its smooth texture and sharp but refined flavor. When blended together, these two ingredients create a classic sweet-and-savory combination used in marinades, glazes, and slow-cooked dishes. Adding butternut squash, a fall harvest staple, brings everything into the realm of cozy, seasonal cooking—making this dish a modern comfort classic that nods to old-world techniques.