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!
See below my video how to make this meal. You can follow me on YouTube here.
- 1 6 lb. whole chicken
- 1 butternut squash, peeled and cubed
- 1 tsp. salt
- ¼ tsp. pepper
- 1 tsp. paprika
- 2 tsp. fresh rosemary or 1 tsp. dry
- ½ cup melted butter
- ½ large lemon
- 6-quart or larger
- After removing the chicken from it's 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.
I used my 6.5 quart touchscreen Crock-Pot® for this recipe, though any 6-quart or larger will work fine.
You may also like: Slow Cooker Minnesota Pork Chops
Coren Andrews says
March 20, 2017 at 9:45 amCan 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.
Sarah Olson says
March 20, 2017 at 11:21 amHi Coren! I think it would be worth testing out! You may have a new favorite recipe.
Susan Molyneux says
March 20, 2017 at 12:50 pmHow much butternut squash?? Your recipe says one, but one can be big or small. About how much cup wise would help. Thanks!
Sarah Olson says
March 20, 2017 at 1:15 pmMy butternut squash was pretty large. I would say about 5-6 cups.
Emily Boyatt says
March 26, 2017 at 6:19 pmIf I were to use boneless skinless chicken breasts (probably 4) instead of a whole chicken, how should I modify the cooking time? Thanks!
Sarah Olson says
March 27, 2017 at 7:47 amI think it would need about the same cooking time. The butternut squash takes a while to get tender.
Emily Boyatt says
March 27, 2017 at 3:48 pmThanks, Sarah! Is it fall yet? 😉
Michelle Parrinello says
October 9, 2017 at 12:14 pmwhat can yoy instead of rosemary
Sarah Olson says
October 9, 2017 at 1:30 pmI think thyme would work great!
Anonymous says
November 7, 2018 at 3:15 pmLooks 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?
Peggy Amos says
April 28, 2019 at 10:26 pmDo you use salted or unsalted butter?
Sarah Olson says
April 29, 2019 at 6:56 amsalted