Crockpot Rosemary Chicken with Butternut Squash

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Crockpot Rosemary Chicken with Butternut Squash | Get Inspired Everyday!

I love the way the house smells when I have Rosemary Chicken with Butternut Squash in the crockpot. I think it’s the rosemary in particular that really gets me, because it has a certain savory smell with a hint of gourmet sophistication. There’s enough vegetables in there for this to be a one pot meal, but Caesar Salad with Pine Nuts makes a great companion. If you’re having company, add Chocolate Fudge Skillet Cake and you’ve got a simple, crowd-pleasing menu. It’s fancy enough to be a company kind of dish, but easy enough to make for a weeknight.

Crockpot Rosemary Chicken with Butternut Squash | Get Inspired Everyday!

I’m trying to develop most of my crockpot recipes for an 8 hour cooking time, so that dinner is ready when you get home from work. That being said,there are a number of tricks to cooking chicken for 8 hours without it becoming stringy.

1. Use the biggest chicken thighs you can find (about 5-6 chicken thighs in 1 1/2 pounds).

2. You can also use a bone-in chicken thighs if yours are on the smaller side.

Crockpot Rosemary Chicken with Butternut Squash | Get Inspired Everyday!

I like to cut the squash into fairly big cubes around 1 1/2 inches. With the 8 hour cooking cooking time, I don’t want the squash to get mushy right away.

Crockpot Rosemary Chicken with Butternut Squash | Get Inspired Everyday!

Cut both the ends off the onion, peel it, and cut it in half. Make cuts across the onion halves not quite cutting through the end.

Crockpot Rosemary Chicken with Butternut Squash | Get Inspired Everyday!

Cut across the strips you made to make a medium dice.

Crockpot Rosemary Chicken with Butternut Squash | Get Inspired Everyday!

Remove the rosemary leaves from the wooden stems.

Crockpot Rosemary Chicken with Butternut Squash | Get Inspired Everyday!

Coarsely chop the rosemary.

Crockpot Rosemary Chicken with Butternut Squash | Get Inspired Everyday!

Place the onions and butternut squash in first, then layer the chicken thighs over the top. Pour the Homemade Cream of Chicken Soup over the top and sprinkle with rosemary and sea salt. Place the lid on the slow cooker and turn it to low for 8 hours.

Crockpot Rosemary Chicken with Butternut Squash | Get Inspired Everyday!

Crockpot Rosemary Chicken with Butternut Squash | Get Inspired Everyday!

This has been a smash hit in our house and we’ve been loving this taste of fall!

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Crockpot Rosemary Chicken with Butternut Squash | Get Inspired Everyday!

Crockpot Rosemary Chicken with Butternut Squash


Ingredients

Scale
  • 3 pounds butternut squash, peeled and seeded
  • 1 1/2 pounds chicken thighs, browned (opt step), see notes
  • 1 Tablespoon olive oil, for browning
  • 1 medium onion, small dice
  • 1 cup Homemade Cream of Chicken Soup
  • 1 Tablespoon rosemary, minced
  • 1 Tablespoon coarse Celtic sea salt, or to taste – the amount of salt will vary depending on your ingredients and type of sea salt used
  • Grated Parmesan for serving if desired

Instructions

  1. Cube the squash into 1 1/2 inch cubes and place a 4-qt crockpot. Cut the onion into small dice and place it in with the squash.
  2. If you’re browning the chicken, place a cast iron skillet over medium-high heat. When the pan is hot, add the olive oil and the chicken thighs. Brown for just a minute on each side. Transfer the chicken to the crockpot.
  3. Pour the Homemade Cream of Chicken soup over the top and sprinkle with sea salt and rosemary.
  4. Place the lid on the crockpot and turn to low for 8 hours.
  5. The cooking time will vary depending on the size of the chicken thighs and your individual crockpot. I like to try a new crockpot recipe on the weekend when I’m home to see how it works for me the first time!

Notes

To make this completely dairy free, be sure to use a non-dairy Cream of Chicken Soup.
Browning the chicken adds extra flavor, but it’s not necessary if time is short. I’ve made it both ways and they were both really good.
I’ve used both boneless skinless chicken thighs and bone + skin on as well. If you use bone in and skin on, pan sear them skin side down first to create a browned skin. If you use boneless skinless, try and go for the biggest ones available, or just shorten the cooking time.

  • Prep Time: 15 mins
  • Cook Time: 8 hours

 

56 thoughts on “Crockpot Rosemary Chicken with Butternut Squash”

  1. Tip for quick cutting onion into a small dice cut off top but leave root end attached, peel off hard brown husks then with the root end facing away from you cut thin slices up to but not through the root end. Do this across the whole half of onion then turn the onion and cut from the top up to the root and simply slice the root off and throw away do the same with the other half or if not needed leaving the husk on when storing keeps it from drying so much. Doing it this way holds the onion together while you dice it making it very quick and painless to cut perfect dices.

    Reply
    • Yes you can use chicken breast for this recipe, but do be careful of the timing as chicken breasts dry out easily and don’t need such a long cooking time.

      Reply
  2. I really enjoyed this! I am trying to learn crockpot. I have just found most food in it underwhelming…. but when I saw you make your own cream of chicken soup, I knew I could trust you. Loved the sauce! I used drumsticks, cuz that’s what hubby likes and was in the freezer…they fell apart beautifully! Thank you!!

    Reply
    • I’m so glad to hear you enjoyed this! 🙂 And I definitely know what you mean about ‘underwhelming’ which is probably why I don’t have that many crockpot recipes, just a handful that I felt deserved to be made again! If you’re looking for more, I have a salsa beef recipe that’s extra easy and really flavorful, and my Instant Pot recipes usually have a crockpot option as well.

      https://getinspiredeveryday.com/crockpot-salsa-beef/
      https://getinspiredeveryday.com/instant-pot/

      Reply
  3. This was so delicious!!! But, I will reduce the overall salt amount next time. Do you have nutritional information for this recipe?

    Reply
    • I’m so glad you enjoyed the recipe! I don’t have the nutritional information for this recipe, but you can calculate it with an online calculator if you’d like, and I’ll leave a link below.
      https://recipes.sparkpeople.com/recipe-calculator.asp

      Reply
    • Yes you can, and I would recommend maybe cutting the butternut squash a little smaller as well just to be sure it cooks fast enough. I hope you enjoy the recipe, and be sure to let me know how it goes, or if you have anymore questions! 🙂

      Reply
  4. this was delicious! i am going to make it again (since i have the homemade cream of chicken soup – w coconut milk and leftover rosemary) at my house – but will add in some apples and use pork instead of chicken. So excited!!

    Reply
    • I’ve used both boneless skinless chicken thighs and bone + skin on as well. If you use bone in and skin on, pan sear them skin side down first to create a browned skin. If you use boneless skinless, try and go for the biggest ones available, or just shorten the cooking time. I made a note in the post, but I just added some more notes to the actual recipe. I hope you enjoy the recipe, and be sure to let me know how it goes, or if you have anymore questions! 🙂

      Reply
  5. This was absolutely delicious (and neither my husband nor I are big squash fans). I did add chopped green onion and crumbled bacon to the toppings just because I had them, and sprinkled smoked paprika on the chicken before putting the lid on the crock pot.

    Reply
    • I’m so glad you enjoyed it, and thanks for taking the time to write about your additions – they sound so good and since I make this often I love to try new variations of it!

      Reply
    • I’m sorry to hear you didn’t enjoy it. This recipe depends entirely on the quality of ingredients used, so that could have been the problem – it’s also really important to use fresh rosemary because that’s where most of the flavor comes from.

      Reply
  6. This came out great! Even my picky kids loved it! I found it be a very versatile recipe! But even from the things I changed, I know as is, it would be great! I used 1 lb butternut squash and 1 medium yellow squash. I also added Kale at then end for added nutrition! And I used only 1 tsp salt as opposed to 1 TBSP. It was perfect for us. I used 2 frozen chicken breasts.

    Reply
    • I think so, but you might have to add a bit of water if it seems to dry to you during the cooking time. You can also use chicken stock and thicken it at the end with cornstarch or tapioca starch. Hope you enjoy it, and let me know if you have anymore questions!

      Reply
  7. This looks great! I want to make it tongiht because I’ve got all ingredients except only 1.5 lb of butternut squash… but I’ve got a huge case of maitake mushrooms. Do you think I could substitute 1.5 lbs of mushroom for the missing butternut squash? Of course, it will add a bit of a different flavor to the recipe… but think it might be good!

    Reply
    • I think mushrooms would be a great flavor addition, but I’m a little iffy on weather or not to put them in the crockpot because they can get a slimy texture sometimes. I would make the recipe as is with the amount of butternut you have (the cooking time will probably be shorter). Then at the end of the cooking time, I would sauté the mushrooms on the stove top and stir them into the finished crockpot dish. Let me know how it goes and if you have anymore questions! 🙂

      Reply
    • I haven’t tried it with frozen chicken, but from a food safety point it might not be the best idea. A lot of recipes say it’s ok, but to be on the safe side it’s usually not a good idea to have meat at a relatively low temperature (from frozen to thawed could be hours in a crockpot on low) for a long period of time.

      Reply

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