Slow Cooker Apple Butternut Squash Chicken Thighs Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are properly washed and prepped. Peel and cube the butternut squash into one-inch pieces. Peel, core, and slice the apples into uniform wedges. Ensure the chicken thighs are trimmed of excess fat if preferred.

Have the slow cooker insert cleaned and ready on a stable surface near a power outlet. Preparing these components ahead of time makes the assembly process incredibly quick and efficient when ready to cook.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker
   Place the raw chicken thighs into the bottom of the slow cooker insert. Ensure the chicken is arranged in a single layer to promote even cooking throughout the process.
   Look for The chicken is evenly distributed across the base of the slow cooker.
   Tip Removing excess fat from the chicken thighs before placing them in the cooker will result in a cleaner, less greasy final sauce.

At this stage, the chicken thighs should be placed at the bottom of the slow cooker to ensure they are closest to the heat source. The vegetables and fruit are added on top, which allows their juices to drip down and season the meat while they gently steam in the ambient heat of the cooker.

Seasoning the dish

2. 2Add aromatics and seasoning
   Scatter the cubed butternut squash and sliced apples over the chicken. Evenly sprinkle the ground cinnamon over the top and pour the maple syrup over the entire mixture to coat the ingredients.
   Look for The syrup is drizzled over the fruit and squash for even coverage.
   Tip Slice the apples into uniform pieces so they soften at the same rate as the squash during the slow cooking process.

The cinnamon and maple syrup should be added carefully to distribute the flavor evenly over the squash and apples. After adding these, the slow cooker should be covered immediately to begin the moisture-trapping process. The aroma of cinnamon should begin to develop as the cooker warms up.

Final cooking and resting

3. 3Cook and serve
   Cover the slow cooker and cook on low for 6 hours. Check that the chicken reaches an internal temperature of 165°F (74°C). Allow the chicken to rest for at least 5 minutes before serving.
   Look for The chicken is tender, pulls apart easily, and the fruit is soft.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a meat thermometer to ensure the chicken is perfectly cooked through without drying out.

The final phase involves the slow rendering of the chicken fat and the softening of the fruit. Before serving, the dish should look glossy and tender.

The liquid at the bottom should be fragrant and slightly thickened. Ensure the chicken is fully cooked through before turning off the appliance.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent even heat distribution and lead to unevenly cooked chicken. Ensure the ingredients are arranged in an even layer.

Another oversight is lifting the lid too frequently during the cooking process; every time the lid is removed, heat escapes, extending the total cooking time significantly. Resist the urge to peek and let the slow cooker do its work.

How to tell it’s done

The dish is finished when the chicken thighs are tender enough to be easily pierced with a fork or shredded with a knife.

Using a digital meat thermometer, ensure the thickest part of the chicken has reached an internal temperature of 165°F (74°C). The butternut squash should be fork-tender and the apples should be soft but still hold their shape.

• Poultry: 165°F (74°C) in the thickest part