Description
Tender chicken soaks up a honeyed cider broth, while apples soften into sweet jewels and cinnamon-kissed squash melts into every bite.
Ingredients
- 4 each boneless skinless chicken breast
- 3 cups butternut squash diced
- 2 cups apples peeled and diced
- 1 cup onion chopped
- 2 cloves garlic minced
- 1 cup apple cider
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon maple syrup
- 2 sprigs fresh thyme
Instructions
- Season chicken breasts evenly with salt, black pepper, ground cinnamon, and ground nutmeg.
- Place diced butternut squash, apples, chopped onion, minced garlic, and fresh thyme sprigs in the bottom of the crockpot.
- Arrange seasoned chicken breasts on top of the vegetables and fruit.
- In a small bowl, whisk together apple cider, chicken broth, olive oil, and maple syrup, then pour the mixture over the chicken and vegetables.
- Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until chicken is cooked through and squash is tender.
- Remove and discard thyme sprigs, then gently stir the squash and apples to combine flavors with the cooking liquid.
- Serve the chicken alongside the squash and apples, spooning additional juices over the top.
Notes
- For a richer taste, substitute chicken thighs for chicken breasts.
- Sweet potatoes can be used instead of butternut squash.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a pinch of red pepper flakes for a hint of heat.