Crock Pot Chicken and Autumn Squash



  • 6 boneless and skinless chicken thighs
  • 1 Tbsp. paprika
  • 1/2 Tsp. kosher salt
  • 8 ounce package chorizo sausage, cut into slices
  • 1/2 an orange, cut into pieces
  • 1 small butternut squash, peeled, seeded and cut into chunks
  • 12 sage leaves
  • 1 Tbsp. balsamic vinaigrette
  • 1 Tbsp. Worcestershire sauce
  • 3 cups chicken broth


  • Place the chicken in the crock pot and mix well with the paprika and the salt. 
  • Top with the chorizo, butternut squash and orange pieces. 
  • Place sage leaves on top and pour in the balsamic vinegar, Worcestershire sauce and chicken broth. 
  • Cover and place on low for six to eight hours. 
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