This recipe is all about cozy flavors and effortless cooking.
The chicken gets slow-cooked with butternut squash, apple butter, and warm spices until it’s tender and falling apart.
It’s savory with a touch of sweetness, and it tastes like autumn in a bowl.
The crockpot does all the work, so you can just throw everything in and let it cook low and slow.
Why I Love This Recipe
I came up with this one after trying apple butter on roasted chicken — and then I thought, what if I made it into a crockpot meal with squash too? It turned into something I now crave every fall.
- Sweet and savory flavors balance perfectly
- Butternut squash breaks down and makes the sauce thick and velvety
- It’s basically dump-and-go cooking — super easy
- The chicken stays juicy and tender from slow cooking
- Makes enough for dinner plus leftovers
Servings and Time
Serves: 6
Total Time: 6–8 hours (crockpot)
What You’ll Need
- 2 pounds boneless, skinless chicken breasts
- 3 cups butternut squash, peeled and diced into ½-inch cubes
- 1 medium onion, diced
- ½ cup apple butter
- ½ cup chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 sprigs fresh thyme (plus more for garnish)
Pro Tips
- Dice the squash evenly so it cooks at the same rate
- Add the apple butter early so the sauce gets rich and caramelized
- For thicker sauce, remove the lid the last 30 minutes of cooking
- Leftovers taste even better the next day
Tools Required
- Crockpot (slow cooker)
- Knife and cutting board
- Small bowls or plates for measuring ingredients
- Wooden spoon or tongs
Substitutions and Variations
- Use pumpkin puree instead of apple butter for a twist
- Try sweet potatoes instead of butternut squash
- Add a pinch of chili flakes for gentle heat
- Make it richer by finishing with a splash of cream at the end
Make Ahead Tips
You can chop the squash and onion the night before and store them in the fridge. You can also mix the sauce ingredients (apple butter, broth, vinegar, mustard, sugar, and spices) ahead of time in a jar so it’s ready to pour in.
Step-by-Step Instructions
Step 1: Add Chicken and Squash to Crockpot
Place 2 pounds boneless, skinless chicken breasts in the bottom of the crockpot. Add 3 cups diced butternut squash and 1 medium diced onion on top.
Step 2: Mix Sauce Ingredients
In a small bowl, combine ½ cup apple butter, ½ cup chicken broth, 2 tablespoons apple cider vinegar, 2 tablespoons brown sugar, 2 teaspoons Dijon mustard, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg. Stir until smooth.
Step 3: Pour Sauce Over Chicken and Squash
Pour the prepared sauce over the chicken, squash, and onion in the crockpot. Place 2 sprigs of fresh thyme on top.
Step 4: Slow Cook Until Tender
Cover and cook on low for 6–8 hours or high for 4 hours, until the chicken is tender and can be easily shredded with a fork.
Step 5: Shred and Serve
Shred the chicken directly in the crockpot with two forks and stir everything together so the sauce coats the chicken and squash evenly. Serve hot, garnished with fresh thyme.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months. Reheat gently on the stove or in the microwave.
Macros Information (per serving, serves 6)
- Calories: ~310
- Protein: ~28g
- Carbs: ~18g
- Fat: ~14g
- Fiber: ~3g
Why This Recipe Works (Quick Science)
Apple butter contains natural sugars that caramelize slowly in the crockpot, creating a rich, deep flavor. Butternut squash breaks down and thickens the sauce naturally without flour or cream. The slow cooking process keeps chicken moist and allows the flavors to meld together.
Common Mistakes
- Overcooking on high — chicken can dry out. Low and slow works best
- Not stirring at the end — squash and sauce need to combine with the chicken
- Cutting squash too large — small cubes cook evenly and melt into the sauce
- Skipping the vinegar — it balances the sweetness of apple butter and sugar
What to Serve With
- Steamed rice or quinoa
- Mashed potatoes
- Roasted green beans or broccoli
- Crusty bread to soak up the sauce
- A simple green salad
FAQ
Can I make this without apple butter?
Yes — substitute with unsweetened applesauce plus an extra tablespoon of brown sugar and a pinch of cinnamon.
Can I use frozen butternut squash?
Yes, just thaw and drain before adding so the sauce doesn’t get watery.
Is this freezer-friendly?
Definitely. Store in freezer bags or containers for up to 2 months.
Can I double the recipe?
Yes, just use a larger crockpot and increase the cook time slightly if very full.