This Crockpot Butternut Squash Apple Butter Chicken is cozy, comforting, and full of fall flavor.
It’s one of those dump-it-and-go meals that makes your kitchen smell like you’ve been cooking all day (because technically, you have—but the slow cooker did the work).
The chicken turns out tender and flavorful, soaking up a sweet and savory mix of apple butter, spices, and creamy butternut squash. It’s great served over rice, mashed potatoes, or even just on its own with some crusty bread.
Why I Love This Recipe
I came up with this on a cold October weekend when I had leftover apple butter and a half-cut butternut squash staring at me. I tossed it all in the slow cooker with some chicken and hoped for the best—and it was the best. Now I make it every year once the weather cools down.
- Just throw everything into the Crockpot—no searing, no fuss
- Makes the house smell incredible
- The chicken is fall-apart tender
- Apple butter adds sweetness without added sugar
- Leftovers taste even better the next day
Serves: 4
Cook Time: 4 hours on High or 6–8 hours on Low
Prep Time: 10 minutes
Total Time: About 4 hours 10 minutes
What You’ll Need
- 1.5 lbs boneless skinless chicken thighs
- 2 cups peeled, cubed butternut squash (about 1/2-inch cubes)
- 1/2 cup apple butter
- 1/2 cup chicken broth
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp dried thyme
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
Pro Tips
- Use pre-cut butternut squash to save time
- Chicken thighs work better than breasts—they’re juicier and more flavorful
- If the sauce is too thin at the end, take off the lid for the last 30 minutes
- For a smoother texture, mash the squash into the sauce after cooking
- Add a dash of hot sauce at the end if you like sweet-heat
Tools Needed
- 6-quart slow cooker
- Sharp knife
- Cutting board
- Measuring spoons
- Mixing bowl (optional for combining sauce first)
- Forks for shredding
Substitutions and Variations
- Use boneless chicken breasts if you prefer
- Swap butternut squash for sweet potato
- Use pumpkin butter instead of apple butter
- Add a pinch of cayenne for some heat
- Stir in baby spinach at the end for extra greens
Make Ahead Tips
You can prep everything the night before—add it all to the slow cooker insert and refrigerate overnight. In the morning, just pop the insert in the base and start cooking. Leftovers reheat beautifully, too.
How to Make Crockpot Butternut Squash Apple Butter Chicken
Step 1: Add Chicken and Veggies
Place 1.5 lbs boneless skinless chicken thighs into the bottom of the slow cooker. Top with 2 cups cubed butternut squash, 1 diced small onion, and 2 minced garlic cloves.
Step 2: Mix the Sauce
In a small bowl, stir together 1/2 cup apple butter, 1/2 cup chicken broth, 1 tbsp apple cider vinegar, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp smoked paprika, 1/4 tsp dried thyme, 1/4 tsp cinnamon, and 1/4 tsp ground ginger until smooth.
Step 3: Pour Sauce Over Chicken
Pour the sauce mixture evenly over the chicken and vegetables in the Crockpot, making sure everything is coated.
Step 4: Slow Cook
Cover and cook on High for 4 hours or Low for 6–8 hours, until the chicken is tender and squash is soft.
Image Prompt:
Ultra close-up of the Crockpot interior mid-cook, steam collecting on the lid, chicken and squash visibly softened and bubbling gently in the sauce, colors deeper and richer. On a modern stainless steel gas stove, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Step 5: Shred and Stir
Use two forks to shred the chicken directly in the Crockpot, then stir everything together so the sauce, squash, and chicken combine.
Step 6: Serve
Spoon the mixture into bowls and serve warm. Optional: top with fresh thyme or a pinch of chili flakes.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze it for up to 2 months. Reheat on the stove or in the microwave until hot.
Macros Information (per serving, approx.)
- Calories: 320
- Protein: 28g
- Carbs: 20g
- Fat: 14g
- Fiber: 3g
- Sugar: 8g
Why This Recipe Works (Quick Science)
Apple butter brings natural sugar and acidity that helps tenderize the chicken as it cooks. The butternut squash breaks down just enough to thicken the sauce and add creaminess without needing cream or flour. Slow cooking at a low, steady temp allows all the flavors to blend deeply.
Common Mistakes
- Using frozen chicken without thawing can make the sauce watery
- Not seasoning enough—don’t skip the spices
- Lifting the lid too often slows down the cooking
- Overcooking on high for too long can make chicken dry
What to Serve With
- Steamed jasmine or basmati rice
- Creamy mashed potatoes
- Roasted Brussels sprouts
- Warm buttered naan or crusty bread
FAQ
Can I use chicken breasts instead of thighs?
Yes, but they may be slightly less juicy. Check for doneness at the 6-hour mark on low.
Can I blend the sauce at the end?
Totally! Use an immersion blender for a smoother texture.
Do I have to use apple butter?
You do for this flavor profile, but pumpkin butter works in a pinch.
Can I make this spicy?
Add a pinch of cayenne or red pepper flakes to the sauce before cooking.
Is this recipe freezer-friendly?
Yes! Cool it completely, then store in freezer bags for up to 2 months. Thaw overnight in the fridge.