Slow Cooker Butternut Squash Chili
Author: Katie Serbinski
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
- 3 boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cups butternut squash, peeled and diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ½ teaspoon poultry seasoning
- ¼ teaspoon ground black pepper
- 28 ounces canned tomato sauce
- 28 ounces canned diced tomatoes
- 1 cup chicken broth
- Add ingredients to slow cooker. Stir to combine. Cover and cook on low for 6 hours or high for 4 hours.
- Remove chicken, shred with two forks, and return back to slow cooker.
- Serve with toppings such as shredded cheddar cheese, sour cream, chives, or avocado.
Recipe by Mom to Mom Nutrition at https://momtomomnutrition.com/food-and-recipes/slow-cooker-butternut-squash-chili/
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