Inspired by “Taste of Home 50 Dump Dinners for Your Slow Cooker,” this flavorful and easy dish captures the warmth of autumn in each bite. Simply add everything to your slow cooker, walk away, and return to a hearty meal.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 large onion, chopped
- 2 cups cubed butternut squash
- 1 cup baby carrots
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup low-sodium chicken broth
- 1 tablespoon olive oil
Instructions
Begin by placing the chopped onion, butternut squash, and baby carrots in the bottom of your slow cooker. Top them with the chicken thighs, ensuring the meat rests evenly on the vegetables. Sprinkle the garlic, thyme, rosemary, salt, and pepper over everything.
Drizzle the olive oil on top, then pour in the chicken broth. Cover the slow cooker and set it to low for about 6 hours or until the chicken is fully cooked and the vegetables are fork-tender. Gently stir before serving to blend the flavors, and enjoy the cozy, comforting aroma.
This recipe is perfect for families looking for a nutritious, no-fuss dinner that offers a delicate balance of savory and sweet. The chicken stays tender and juicy, while the squash and carrots add natural sweetness and extra vitamins. If butternut squash isn’t your favorite, feel free to substitute sweet potatoes or add other vegetables like parsnips or mushrooms. Whether you’re short on time or craving a comforting meal, this slow cooker dump dinner checks all the boxes for flavor, convenience, and wholesome goodness.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
