Slow Cooker Rosemary Chicken and Butternut Squash
21 Comments Mar 20, 2017
Updated Jan 16, 2024
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This Slow Cooker Rosemary Chicken and Butternut Squash is a one pot meal with great flavor!
Table of Contents
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
How to Video
Equipment
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.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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.