Slow Cooker Chicken Butternut Squash and Sage Soup

Name: Slow Cooker Chicken Butternut Squash and Sage Soup
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb (900 g) boneless, skinless chicken thighs, patted dry; 1½ lb (680 g) butternut squash, peeled, seeded, cut into ¾-inch cubes; 1 large (240 g) yellow onion, diced; 6 cups (1440 ml) low-sodium chicken broth; 8 leaves (2 g) fresh sage leaves, left whole; to taste kosher salt; to taste black pepper, freshly ground; ¾ cup (180 ml) heavy cream; ⅛ tsp (½ g) nutmeg, freshly grated (optional)

From the MyKitchenBank Kitchen

A comforting autumn soup with tender chicken thighs, roasted butternut squash, and fresh sage simmered in a rich broth, finished with cream for silky warmth. Perfect for chilly days—make it in the morning and come home to dinner ready.

Prep: 20 min
Cook: —
Wait: 8 hr
Total: 8 hr 20 min
Makes: 6 servings (about 9–10 cups)

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Steps

Before you start

Pat chicken thighs dry with paper towels (helps them cook evenly)
Peel and cube butternut squash ahead of time if preferred, or do it fresh
Have your slow cooker ready on the counter
Read through the instructions to understand when to add cream at the end

1
Prep vegetables and chicken
- Peel and seed the butternut squash, then cut it into ¾-inch cubes.
- You should have about 4 cups.
- Dice the onion into ½-inch pieces.
- Pat the chicken thighs dry with paper towels to remove surface moisture.
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Ready when: Squash is cubed, onion is diced, chicken is dry
Tip: Drying the chicken helps it brown slightly and cook more evenly in the slow cooker.
2
Layer ingredients in slow cooker
- Place the chicken thighs on the bottom of a 6-quart (5.7 L) slow cooker.
- Scatter the diced onion and butternut squash cubes around and over the chicken.
- Pour the chicken broth evenly over everything.
- Tuck the sage leaves into the soup.
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Ready when: Ingredients layered with broth covering everything
Tip: Don't stir yet—let the chicken and vegetables layer as you add them for even cooking.
3
Cook on low
- Cover the slow cooker and cook on low for 8 hours.
- The chicken will be very tender, the squash soft, and the broth will have absorbed flavors from all ingredients.
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Ready when: Chicken shreds easily with a fork; squash is fully soft
Tip: If you prefer to cook on high, reduce time to 5 hours, but low heat preserves more flavor.
4
Shred chicken and season
- Carefully remove the chicken thighs with tongs and place them on a cutting board.
- Let cool for 2–3 minutes, then shred with two forks into bite-sized pieces.
- Discard any remaining bones or fatty bits.
- Return the shredded chicken to the slow cooker.
- Season with kosher salt and freshly ground black pepper to taste.
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Ready when: Chicken is shredded and returned to the pot; soup is seasoned
Tip: Taste the broth first before salting—chicken broth is often salty, so adjust carefully.
5
Stir in cream and finish
- Pour the heavy cream into the slow cooker and stir gently to combine.
- If using nutmeg, add the freshly grated nutmeg now and stir.
- Keep the slow cooker on low and let the soup warm through for 5–10 minutes.
- Taste and adjust salt and pepper as needed.
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Ready when: Cream is fully incorporated, soup is creamy and warm
Tip: Add cream while the slow cooker is still warm but not boiling—this prevents the cream from separating.
6
Serve
- Ladle soup into bowls.
- Garnish with a fresh sage leaf or crumbled crispy sage if desired.
- Serve hot.
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Ready when: Soup is in bowls and ready to eat

Good to know

Tips

For deeper flavor, lightly season the chicken thighs with salt and pepper before layering in the slow cooker.
If your soup is too thin, skip the cream step, continue cooking on low for another 30–60 minutes uncovered to reduce, then add the cream.
Butternut squash naturally breaks down during long cooking. Some cubes will soften into the broth, creating a velvety texture—this is desirable.
Sage pairs beautifully with butternut squash and cream. Don't skip it, even if you must use dried sage.

Make ahead

You can prep the butternut squash and onion 1 day ahead and store in airtight containers in the refrigerator. Do not prep the chicken more than a few hours ahead. Assemble the slow cooker in the morning before work and cook on low all day.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through (about 10–15 minutes); do not boil. To freeze, cool completely and transfer to freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat as above.

Substitutions

heavy cream → half-and-half or whole milk. The soup will be less rich but still creamy. Use the same amount.
fresh sage leaves → 1½ tsp dried sage. Dried sage is more concentrated. Add it in step 2 with the other ingredients to infuse the broth.
butternut squash → peeled pumpkin or sweet potato. Offers a similar texture and mild sweetness. Pumpkin is slightly more earthy; sweet potato slightly more sugary.
boneless, skinless chicken thighs → boneless chicken breasts. Use 1.75 lb (790 g) chicken breasts. They cook slightly faster and are leaner; reduce cooking time on low to 6–7 hours.