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Photo of Slow cooker chicken with butternut and apple by WW

Slow cooker chicken with butternut and apple

4
Points®
Total Time
4 hr 15 min
Prep
15 min
Cook
4 hr
Serves
6
Difficulty
Easy
With butternut squash, apples, and sage-flavored chicken thighs, this easy dinner embodies the essence of fall. If you pick up pre-chopped squash at the grocery store, prep is quick and kept to a minimum. Make sure to arrange the apples on top of everything in the slow cooker. If they’re submerged in the liquid, they’ll become mushy.

Ingredients

Garlic powder

1 tsp

Ground sage

¾ tsp

Paprika

½ tsp

Kosher salt

1½ tsp, divided

Black pepper

1 tsp, divided

Uncooked skinless boneless chicken thigh

6 thigh(s)

White onion

1 large, cut vertically into thick slices

Uncooked butternut squash

4 cup(s), cubed

Granny Smith apple

2 medium, cored and cut into wedges

Unsalted chicken stock

½ cup(s)

Dijon mustard

2 Tbsp

Apple cider vinegar

1 Tbsp

Instructions

  1. In a small bowl, combine the garlic powder, sage, paprika, ¾ tsp salt, and ½ tsp black pepper. Sprinkle the spice mixture evenly over both sides of the chicken thighs. Scatter the onion in the bottom of a slow cooker; top with the squash and arrange the chicken on top. Top the chicken with the apples. In a medium bowl, whisk together the stock, mustard, vinegar, and remaining ¾ tsp salt and ½ tsp black pepper; pour over the chicken mixture.
  2. Cover and cook until the chicken and vegetables are tender, 6 to 8 hours on Low or 4 to 5 hours on High.
  3. Serving size: 1 chicken thigh and about 1 cup squash mixture

Notes

Garnish with parsley, if desired.

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