Go Back
A close-up shot of slow-cooked chicken breast chunks and tender cubed butternut squash coated in a glossy, sticky golden-brown maple Dijon sauce. (Crockpot Maple Dijon Chicken)

Crockpot Maple Dijon Chicken with Tender Butternut Squash

This Crockpot Maple Dijon Chicken features succulent chicken breast and tender butternut squash in a glossy, golden-brown glaze. Perfectly balanced with maple syrup and whole grain mustard for a gourmet, pull-apart tender slow cooker meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 2 lbs (900g) Chicken Breasts Boneless, skinless, cut into 1.5-inch chunks
  • 4 cups (600g) Butternut Squash Peeled and cubed into 1-inch pieces
  • 1/2 cup (120ml) Maple Syrup Pure Grade A
  • 1/4 cup (60g) Dijon Mustard Smooth variety
  • 2 tbsp (30g) Whole Grain Mustard For texture and visual seeds
  • 1 tbsp (15ml) Olive Oil Extra virgin
  • 1/2 tsp (3g) Sea Salt
  • 1/4 tsp (1g) Black Pepper Freshly cracked
  • 1 tbsp (8g) Cornstarch Mixed with 1 tbsp water
  • 2 tsp (2g) Fresh Thyme Finely chopped
  • 1 tbsp (4g) Fresh Parsley Chopped flakes

Equipment

  • 1 6-quart slow cooker Or similar sized crockpot.
  • 1 Small Whisk For emulsifying the sauce.

Instructions
 

Prep and Assemble
  1. Place the 1.5-inch chicken chunks and 1-inch butternut squash cubes into the slow cooker basin.
  2. In a separate bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard, olive oil, salt, and pepper until fully emulsified.
Slow Cook
  1. Pour the glaze over the chicken and squash, stirring to coat every piece. Cover and cook on LOW for 4-5 hours.
  2. 30 minutes before serving, stir in the cornstarch slurry. Switch the slow cooker to HIGH to allow the sauce to become glossy and thick.
Serve
  1. Stir in the fresh chopped thyme and parsley flakes just before serving in a rustic bowl.

Notes

Do not use high heat for the entire duration as chicken breast can become dry.
Use pure maple syrup for the best sticky texture.
QR Code linking back to recipe