Slow Cooker Rosemary Chicken and Butternut Squash


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This Slow Cooker Rosemary Chicken and Butternut Squash is a one pot meal with great flavor!

whole chicken done cooking in slow cooker with butternut squash.
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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.

whole chicken, butternut squash, seasonings and melted butter on a table.

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.

raw chicken with butternut squash cubes on top.

Below is the chicken after cooking 8 hours on low. Look at that glistening butternut squash!

whole chicken in a slow cooker with butternut squash cubes, garnished with rosemary.

More whole chicken recipes:

sliced chicken on a plate with butternut squash cubes.

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whole chicken in a slow cooker with butternut squash cubes, done cooking.

Slow Cooker Rosemary Chicken and Butternut Squash

4.67 from 12 votes
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6
A one-pot hearty and herbaceous whole chicken dinner with tender chunks of butternut squash.


  • 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


  • 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


Calories: 662kcal | Carbohydrates: 15g | Protein: 42g | Fat: 48g | Saturated Fat: 19g | Cholesterol: 204mg | Sodium: 680mg | Potassium: 859mg | Fiber: 3g | Sugar: 3g | Vitamin A: 14229IU | Vitamin C: 32mg | Calcium: 88mg | Iron: 3mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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  1. joanni says:

    5 stars
    Sounds good. Since butternut squash is labor-intensive to prepare, may I suggest frozen pre cut? I think the cooking time for the squash would be less than for the fresh. No potatoes, no pasta. A green veg with brown rice for a side. Leftovers make great soup. When it’s on sale I’ll buy up to 10# of chix breast. There may be a clinker in there that comes out hard and dry. Sometimes it’s just the chicken.