Creamy Crockpot Butternut Squash and Cheddar Chicken Tips, FAQ & printable recipe

Tips for success

If you find that the squash is not softening as quickly as you would like, you can cut the cubes slightly smaller, about half an inch, to speed up the process. Conversely, if you prefer some texture in your squash, keep the cubes closer to one inch. This allows for a bit of bite while still being fully cooked through and tender.

For an extra layer of flavor, consider adding a pinch of freshly cracked black pepper or a small amount of onion powder to the seasoning mix.

While the poultry seasoning provides a great base, these small additions can help brighten the overall profile of the dish. Always taste the sauce before serving to determine if an extra pinch of salt is needed to suit your personal preference.

Variations

• Spicy Cheddar Version: Add a teaspoon of red pepper flakes or a dash of hot sauce when you stir in the cheddar cheese to provide a subtle, warming heat that cuts through the creaminess of the dish.
• Herbed Garlic Variation: Sauté two cloves of minced garlic in a little butter and stir them into the slow cooker along with the cream cheese. This adds a punchy, aromatic garlic flavor that elevates the herbs.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over low heat or in the microwave in 30-second intervals, stirring occasionally, until heated through.

Transfer any leftovers to an airtight container. Do not leave the food out at room temperature for more than 2 hours. Once cooled, place the container in the refrigerator to ensure food safety and maintain the quality of the chicken and cheese sauce for future meals.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. Prepare the dish as instructed, let it cool completely, and store it in the refrigerator.

When ready to serve, reheat it gently on the stovetop or in the microwave, adding a tiny splash of water or broth if the sauce has thickened too much while in the fridge.

Serving ideas

Serve this creamy chicken and squash mixture hot, straight from the slow cooker or plated into individual bowls.

It pairs beautifully with a side of steamed green vegetables, such as broccoli or asparagus, which provide a fresh, crisp contrast to the richness of the cheesy sauce. A slice of crusty bread is also perfect for soaking up any remaining sauce at the bottom of the bowl.

If you are looking for a heartier meal, serve the chicken over a bed of fluffy white rice, quinoa, or even mashed potatoes. The creamy sauce acts almost like a gravy, making it a versatile option for various side dishes.

For a touch of brightness, a sprinkle of fresh parsley or chives over the top of each serving adds a nice pop of color and a fresh herbal note.

Frequently asked questions

Recipe card

Creamy Crockpot Butternut Squash and Cheddar Chicken

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 pieces chicken breasts
• 2 cups butternut squash, cubed
• 1 packet poultry seasoning
• 8 oz cream cheese
• 1 cup shredded cheddar cheese

Instructions

1. Place the raw chicken breasts at the bottom of the slow cooker. Distribute the cubed butternut squash evenly over the chicken. Sprinkle the entire packet of poultry seasoning over the top to coat the ingredients. Place the block of cream cheese directly in the center of the mixture.
2. Cover the slow cooker with its lid and set to cook on high for 3 to 4 hours or on low for 6 to 7 hours until the chicken is tender and fully cooked. The internal temperature of the chicken must reach 165°F (74°C).
3. Once the chicken is done, remove it to a plate and shred it using two forks. Return the shredded chicken to the slow cooker and stir in the shredded cheddar cheese until it is fully melted and incorporated into the creamy sauce. Let the mixture rest for 5 minutes before serving to allow the sauce to thicken slightly.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

18 g

Fat

24 g

Fiber

3 g

Sugar

4 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.