This Slow Cooker Rosemary Chicken and Butternut Squash is a one pot meal with great flavor!
It still feels like winter here in Oregon! Never ending cold and rain, I think this is the longest winter I’ve experienced here. This meal was nice to come home to after a long day running errands, especially nice since it’s a one pot meal! The chicken is very tender and moist and so is the butternut squash.
You can see in my recipe below that I cook the chicken and butternut squash for 8 hours together. My first test run of this meal I put the butternut squash in at the half way point, doing that the butternut squash did not get buttery tender like butternut squash should be. I’m glad I retested this meal, it’s a great recipe that can go a full 8 hours, which is nice when I’m away all day.
Below is the chicken after cooking 8 hours on low. Look at that glistening butternut squash!
More whole chicken recipes:
- Slow Cooker Whole Chicken with Veggies
- Slow Cooker “Smoked” Whole Chicken
- Slow Cooker Tuscan Whole Chicken
- Slow Cooker Engagement Chicken with Gravy
- Slow Cooker Whole Chicken and Stuffing
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Slow Cooker Rosemary Chicken and Butternut Squash
Equipment Needed:
- Slow Cooker- 6 quart or larger-oval
Ingredients:
- 6 lb. whole chicken
- 1 butternut squash peeled and cubed
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp paprika
- 2 tsp fresh rosemary 1 tsp. dry
- 2 tbsp lemon juice ½ a lemon
- 1/2 cup butter melted
Instructions:
- After removing the chicken from its packaging and be sure to remove any extras from both sides of the cavity and discard. Pat dry.
- Put the chicken in the slow cooker.
- Add the butternut squash around the chicken.
- Sprinkle over the salt, pepper, paprika, and rosemary over the chicken and squash.
- Squeeze the lemon over, then drizzle over the butter.
- Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
- Serve and enjoy.
How to Video:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
OMG this was horrible! I followed the recipe to the letter but the chicken was so dry not even a boatload of gravy could help. So overcooked! Don’t know what went wrong but week never again attempt this one!
Wondering what else you could serve with it? No potatoes.
Rice? Egg noodles?
Rice pilaf is a great idea or some buttery egg noodle.
Can you mix half butternut squash and half red potatoes?
yes, that will work fine.
Can you cook this on high if you start it later in the day?
Do you use salted or unsalted butter?
salted
Looks great. My husband is going to have to start eating a diet because of high cholesterol. He’s a thin man. GO FIGURE. Would this work for him? I know it has butter but once divided into servings it shouldn’t hurt. Right?
what can yoy instead of rosemary
I think thyme would work great!
If I were to use boneless skinless chicken breasts (probably 4) instead of a whole chicken, how should I modify the cooking time? Thanks!
I think it would need about the same cooking time. The butternut squash takes a while to get tender.
Thanks, Sarah! Is it fall yet? 😉
Can the SLOW COOKER ROSEMARY CHICKEN AND BUTTERNUT SQUASH be done in half with thighs or breasts pieces and potatoes instead of the squash? I am one and six servings is too many and squash is really not a favorite.
Hi Coren! I think it would be worth testing out! You may have a new favorite recipe.
How much butternut squash?? Your recipe says one, but one can be big or small. About how much cup wise would help. Thanks!
My butternut squash was pretty large. I would say about 5-6 cups.