Crockpot Chicken & Summer Squash
This straightforward, budget-conscious meal yields tender, succulent poultry and perfectly softened summer squash using consistent low-heat convection. By utilizing a moist-heat poaching method in the slow cooker, this recipe preserves the delicate protein structure of chicken breasts while infusing them with aromatic thyme. It is an ideal solution for busy weeknights, offering high nutritional density with minimal hands-on preparation for a wholesome, healthy dinner.
- Prep Time: 10
- Cook Time: 240
- Total Time: 250
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Ingredients
2 lbs (907g) boneless/skinless chicken breasts
3 cups summer squash, sliced into 1/2-inch half-moons
1 cup low-sodium organic chicken broth
1/2 tsp dried thyme
Kosher salt to taste
Instructions
Clean and trim the chicken breasts, removing any excess cartilage.
Slice the summer squash into half-moons approximately 1/2 inch thick.
Place the chicken breasts directly at the bottom of the crockpot insert.
Add the sliced summer squash on top of the chicken.
Pour the chicken broth over the ingredients.
Sprinkle with dried thyme and a dash of kosher salt.
Cover and cook on low for 4 hours until the chicken is tender and the squash is cooked through but not mushy.
Notes
Ensure the chicken is fully thawed before cooking. For added flavor, you can sear the chicken breasts in a pan for two minutes per side before placing them in the crockpot, though it is not strictly necessary for this method. Store leftovers in an airtight container in the refrigerator for up to 3 days.