Slow Cooked Pumpkin Spice Chicken and Baked Cinnamon Butternut Squash


It’s really starting to feel like fall outside, and that calls for an autumn-themed recipe! After you’re done making this your house will smell amazing. It’s great for food prep, or for a family dinner.



4 lbs boneless skinless chicken breast
1/2 tbsp pumpkin pie spice (or allspice tastes amazing too!)
1 tsp paprika
1 tsp garlic powder
1 tsp cayenne
dash sea salt
dash pepper

Combine all ingredients together in the slow cooker, combine thoroughly and cook for 4 hours on high or 8 hours on low. (I doubled the recipe and froze half)


2 medium sized butternut squash
1/2 tbsp cinnamon
dash sea salt
dash pepper


Pre-heat oven to 375°F.  Cut the ends off of the squash, peel using a knife or peeler. Once peeled, cut in half. Scoop out the seeds with a spoon and discard. Cut into rough cubes. Place cubes in a mixing bowl and lightly spray with a no stick spray and toss to ensure evenly distributed. Add seasonings and mix through.

Bake on an oven tray lined with tin foil or parchment paper and lightly sprayed with no stick spray. Bake for 40-50 mins (can cook faster or slower depending on your oven) You want to be able to easily mash the squash using a fork. Can serve immediately with chicken, use for food prep, or they freeze well too!


I added some sauteed vegetables to this meal and it was incredibly satisfying, filling, and flavorful


Macros for 3 oz chicken and 1/2 cup squash.
Protein: 25 grams   Carbs:11 grams   Fat: 4 grams

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.