Carolina Kitchen: Crockpot chicken and butternut squash

Carolina Kitchen: Crockpot chicken and butternut squash (Photo credit: WLOS)

by Foothills Wellness Center, Chef Melissa LeRoy


  • 6 Boneless Chicken Thighs
  • 1/2 Cup chicken broth
  • 2 Tablespoon balsamic vinegar, divided
  • 1/2 Tablespoon Kosher salt
  • 4 Cloves of garlic, minced
  • 1 1/2 pound to 2 pounds Whole butternut squash
  • 6 Fresh sage leafs
  • Ground Pepper (pinch or to taste)


  1. Place chicken in a slow cooker.
  2. Add 1 tablespoon balsamic, salt, pepper and garlic.
  3. Peel the butternut squash, cut in half, and remove seeds as well as membranes.
  4. Cube in approximately 1 inch squares.
  5. Place cubed butternut squash on the chicken.
  6. Splash with the remaining tablespoon of balsamic and add the sage leafs.
  7. Cover; cook on High for 4 to 6 hours or on Low for 7 to 8 hours.
  8. Butternut squash may be served cubed or mashed.
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