Savory Slow Cooker Chicken and Butternut Squash


Chicken and Butternut Squash Dinner

This recipe is part of our 6th Costco Meal Plan: 20 Slow Cooker Freezer Packs from Costco for $150!

We’ve been enjoying lots of butternut squash lately, after buying some at Kroger, then more at Aldi the next week for just $.59 each!

We’ve had this…a beef stew with butternut …and I made the same beef stew mix for the guys to enjoy while I’m out of town this week.

(And sorry about the lighting…it was already dark. And dark outside kitchen light does not bode well when photographing food! This is a peek inside the slow cooker, minutes after I took off the lid to serve dinner.)

(And I should add…I had grandiose plans for all the acorn squash that I had growing my little garden. That is, until the squirrels ate them. Sigh.)

Couple notes about this recipe as part of the 6th meal plan in the 20 Meals from Costco for $150 series:

  • Gluten Free modifications: none.
  • Whole 30 or Paleo modifications: serve with preferred side dishes in place of the pasta.

Note: I’ve written the recipe below to be based on the shopping list for the 6th plan in the 20 Meals from Costco for $150 series.

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Savory Slow Cooker Chicken and Butternut Squash

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 8 hours in slow cooker


  • 2 chicken breasts
  • 2 tsp red wine vinegar
  • Salt and pepper
  • about 1 lb. bag baby carrots, or 4-5 peeled carrots sticks
  • 1 butternut squash, peeled, seeded and diced
  • 2 tsp Italian seasonings
  • Side: Pasta with olive oil and Italian seasonings


  • Place the chicken breasts in the base of the slow cooker and splash the vinegar over the top. Season with salt and pepper.
  • Add the baby carrots and butternut squash around and on top of the chicken. Season with the Italian seasonings and more salt and pepper if you like.
  • Set the slow cooker on low for 8 hours.
  • Prepare pasta as directed.
  • Serve Savory Slow Cooker Chicken and Butternut Squash with carrots and pasta.
  • To pack into gallon size freezer baggie: Label and add all ingredients. Do not add pasta to the freezer baggies, it is a side dish. Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.
  • To thaw, place the bags in the fridge overnight. Or quick thaw in a bowl of warm water.

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  1. Joy says

    I made this yesterday for dinner. I was a little skeptical because of the small amount of ingredients but it turned out really really good. Simple, yet hearty. The only modification I made was to use chicken thighs as that’s all I had. Next time I’ll cut the squash into 1-inch cubes instead of small dice. I also think I’ll try making it with Morrocan-style seasonings – cinnamon, cumin, and raisins – just for a change of pace. Thanks so much! <3

  2. Laura says

    How many cups of squash did you use? Shall I estimate about 4 cups? I have some acorn & dumpling squash on hand which are usually smaller. Thank you so much! It looks like a great recipe! I look forward to trying it.

  3. Lisa says

    I just threw this in the crock pot with a moroccan spice blend instead of italian seasoning. Hoping it turns out ok. Sounds delicious! I am having to cook it on high instead of low though since I am pretty late getting it in.

      • Karrie says

        We often have boneless, skinless chicken breasts on sale for $1.99 per pound (just picked some up today at Kroger). Can’t wait to try this!

    • Lynn says

      I live in one of the most expensive cities in the U.S. and I regularly see chicken breast at $1.99/lb at Safeway. It might help to look in the freezer section and look for larger quantities?


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