Chicken, Sweet Potato, and Butternut Squash Slow Cooker Recipe

Try this quick and easy Chicken, Sweet Potato, & Butternut Squash slow-cooker recipe.

I have thoroughly enjoyed reading your suggestions for making your kitchen healthy (and if you haven’t suggested anything yet, make sure to do so here so you can have a chance at winning a $100 American Express gift card…that’s almost the same as cold hard cash!).

Mandee and a few others suggested a slow-cooker which is a favorite kitchen appliance of mine! The last meal made in mine (before it cracked down the middle) was this Chicken, Sweet Potato, and Butternut Squash recipe. It deceivingly feels like a carb-fest because the butternut squash and sweet potatoes ending up looking so similar that you can hardly tell them apart. One serving of vegetables look and taste like a huge sweet potato. But in reality, the calories and carbs are actually cut drastically because of the butternut squash.

This is a perfect recipe for those days you are just hungry if you know what I mean.

Author/Source:

christine @ onceamonthmom.com

Ingredients

  • 4 chicken breasts (4 ounces each)
  • 2 medium sweet potatoes, peeled & cut into fourths
  • 2 medium butternut squash, peeled & cut into chunks
  • 1 cup chicken broth
  • 2 cloves garlic, minced
  • 1/3 cup fresh parsley, finely chopped
  • 1/3 cup fresh basil, finely chopped
  • salt and pepper to taste

Directions

Place all ingredients in slow cooker and place lid on top. Cook on low for 4 hours. Serve.

Cooking Instructions

  1. Combine all ingredients and put into a gallon size freezer bag.
  2. Freeze.
  3. Defrost freezer bag overnight in refrigerator and pour contents into slow cooker.
  4. Cook on low for 4 hours.

Nutritional Information

Servings: 4 • Serving Size: 1/4 of recipe • Calories: 415
Fat: 3 • Protein: 57 • Carbs: 36 • Fiber: 8 • WW Points: 6 • Points+: 10

20 Responses to “Chicken, Sweet Potato, and Butternut Squash Slow Cooker Recipe”

  1. Lee Ann K says:

    UH OH. i had the old recipe card for this and already have it in the slow cooker. I can
    portion it and freeze it after cooking right?

  2. Jess says:

    Is it ok if I put ingredients directly in crockpot and don’t freeze them together the night before?

  3. mary says:

    can i add a can of cream of chicken to recipe?

  4. Sheri says:

    I’ve always read that you should put herbs in only at the last hour or so because they dont hold up to the long cooking. Your thoughts?

  5. jeani says:

    can i use chicken legs instead?

  6. Kellie says:

    Do you leave the skin on both the squash and the sweet potato, and just cut them?

  7. Sara says:

    Nice recipe! I only had 2 chicken breasts and cut up squash, but it turned out good. I also only had dried basil and no parsley. I added some Buckhead Gourmet Bordeaux sauce to sub for about 1/2 of the broth, and also added a little bit of white wine. It was good, enough for me & my husband with leftovers.

  8. Janae says:

    I have a question on the not freezing. I do not plan to freeze the recipe. With that said, I’m assuming I cook it on low for 8 hours, correct? Thanks! :)

    • Tricia says:

      No, it would still only be 4 hours on low. The first set of directions are for not freezing and 4 hours is indicated. We also assume that readers thaw before cooking anyway.

  9. Tiffany says:

    I want to make this meal without freezing it first but I was wondering if I can use frozen chicken? Would I cook the chicken a while then add the squash and sweet potatoes 4 hours before time to eat?

    • Kelly says:

      Tiffany I haven’t done it that way but I’m sure you could use frozen chicken. I would still cook it all together just thaw before you cook as indicated.

  10. DonnaR says:

    I find “medium” to be very subjective and as it’s for 2 main ingredients this could really throw out the calories.
    What weight do you class as medium for sweet potato and butternut squash?
    Thank you :o)

    • Kelly says:

      Donna yes it is very hard to determine but we have to pick some “standard of measure”. Medium sweet potato I would say should be the size of your hand. The butternut squash should be probably a pound or so.

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