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.
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.
- Use the biggest chicken thighs you can find (about 5-6 chicken thighs in 1 1/2 pounds).
- You can also use a bone-in chicken thighs if yours are on the smaller side.
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.
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.
Cut across the strips you made to make a medium dice.
Remove the rosemary leaves from the wooden stems.
Coarsely chop the rosemary.
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.
This has been a smash hit in our house and we’ve been loving this taste of fall! 4.3 from 8 reviews
