Freezer Meal Recipes / Dinner / Chicken, Sweet Potato, and Butternut Squash Slow Cooker Recipe

Chicken, Sweet Potato, and Butternut Squash Slow Cooker Recipe

Try this Chicken, Butternut Squash, and Sweet Potato slow-cooker recipe when you want an easy meal that's ready to eat when you walk in the door.
4 Servings Meet The Cook Print
Chicken, Sweet Potato, and Butternut Squash Slow Cooker Recipe

Ingredients

  • 1 pound Chicken, Boneless Breasts
  • 1 ⅓ cups peel and dice Sweet Potato
  • 6 ⅓ cups peel and chunk Squash, Butternut
  • 1 cup Chicken Broth/Stock
  • 2 teaspoons mince Garlic, Cloves
  • ⅓ cups chop Parsley, Fresh
  • ⅓ cups chop Basil, Fresh
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Labels

Nutritional Information

  • 1 serving = 1 cup
  • 284 Calories
  • 1g Fat
  • 0 Sat Fat
  • 17mg Cholesterol
  • 256mg Sodium
  • 1040mg Potassium
  • 36g Carbs
  • 6g Fiber
  • 7g Sugar
  • 27g Protein
  • 6 WW+ Points
  • 2 WW SmartPoints
  • THM Meal: E

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place all ingredients in slow cooker.
  2. Cook on low for 4 hours.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all ingredients and divide among gallon size freezer bags.
  2. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Cook in slow cooker on low for 4 hours.

38 Comments

Join the discussion
  1. 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. 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?

  3. 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.

  4. 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! πŸ™‚

    1. 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.

  5. 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?

    1. 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.

    2. Tiffany, I put frozen chicken in the crockpot all the time! Just put it in there with everything else and check at 4 hours. Might need a little bit of extra time, but mine never has! One of the many beauties of the crock pot!

  6. 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)

    1. 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.

  7. I plan on using already cut and cubed organic butternut squash that I get at Costco, about how many cups of squash would you say this is?

    1. Hi Crystal, no concern at all! It’s the same as putting them all in the slow cooker together before they are actually cooked. πŸ™‚

  8. Thanks for the recipe! I won’t be freezing it but I’m not totally clear on the instructions- is it 4 hours total cooking time without freezing?

  9. I can’t find fresh basil today and was hoping to make this. Has anyone subbed in dried basil? DId it taste okay? How much did you use?

    1. Hi there, Kimberly! I think dried basil will work fine. I would use about 1/3 of the amount of dried basil as it will be more potent than the fresh. Enjoy!

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