My crockpot is tiny and only fit half a butternut squash. If yours is normal-sized, I think you could use a whole squash and maybe then a few more shallots but maybe even the same amount of chicken. I mean, as always, you can do whatever you want. I have an idea about throwing in an apple with the squash, eh? [ETA: Yes indeed, that worked, just dice up an apple and throw it in there.]
4-5 chicken thighs
3 shallots
1/2 butternut squash
nutmeg
Skin or don't skin the chicken thighs.
Peel and dice the butternut squash and the shallots. Layer the veggies in the cooker with the chicken: bottom layer of veggies, layer of chicken, a sprinkle of salt and pepper, and also nutmeg for the squash is nice, another layer of veggies, another layer of chicken, and another sprinkle of salt and pepper and nutmeg.
Set the slow cooker on low, and then go away for four hours. When the chicken is done, take it out of the cooker, and at this point you can turn the cooker up to high to reduce the vegetables a bit, and the chicken can cool in a bowl. Take the meat off the bones if you want and portion out the chicken and sauce between your containers.
To eat later: steam frozen vegetables on the stove, reheat chicken in the microwave, and plate them together. Or cook veggies in a casserole in the microwave on high for four minutes, add the chicken, and finish cooking the veggies with the chicken for another 3-4 minutes.
