Mustard Balsamic Glazed Chicken with Butternut Squash is a super simple crock pot recipe. I marinated the chicken overnight in a plastic bag and then just threw all the ingredients into the crock pot the next morning. The chicken was very moist and scrumptious. Butternut squash has Vitamin A and carotenoids which are amazing for your skin and eyes! I ate this with a side salad. Fantastic! This recipe was taken from a highly recommended cookbook: The Low-GI Slow Cooker: Delicious & Easy Dishes Made Healthy with the Glycemic Index by Dr. Mariza Snyder, Dr. Lauren Clum, and Anna V. Zulaica.
Author: Dr. Mariza Snyder, Dr. Lauren Clum and Anna V. Zulaica
½ pound Butternut Squash, peeled, halved, and seeded
In a small bowl, whisk together the mustard, balsamic vinegar, olive oil, thyme, salt, and pepper to taste.
Place the chicken in a large Ziploc bag and add the mustard mixture, working the marinade into the chicken with your fingers on the outside of the sealed bag.
Refrigerate overnight or for at least 30 minutes.
With a mandolin or knife, cut the butternut squash into paper-thin slices, less than ¼ inch thick. (I did this the night before, too, when I marinated the chicken so that in the morning, I just had to put the squash into the slow cooker).
Line the bottom of the slow cooker with the squash slices.
Pour the chicken and marinade on top of the squash.
Cover and cook on low for 3-4 hours or on high for 1-1 ½ hours, or until the squash is tender when pierced with a fork.
Drizzle the chicken and squash with sauce from the slow cooker when serving.
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