This butternut squash chili recipe is made with chicken breasts, butternut squash, and classic chili seasonings, which come together to make one hearty and delicious weeknight meal!
As I’ve shared in my most recent post, I haven’t felt like doing much lately. Even though I was only about 6 weeks along, I didn’t realize how hard this pregnancy loss would hit me and my day-to-day. THANK YOU HORMONES [nope, I’m being sarcastic]. Needless to say the past 2 weeks have been really slow around my kitchen, but because Mom and Dad cannot survive off of chicken nuggets and Bagel Bites like our crew can, I pulled myself together and made a slow cooker butternut squash chili that will hopefully give Mom and Dad more than a few meals this week. And save our dining out budget for the month of November!
Yes, the kids didn’t eat it. But they enjoyed some shredded chicken [I saved on the side and mixed with some parsley and butter] plus a few of their favorite sides. Yep, that’s corn, corn, and more corn!
What I love about this chili recipe is that you can make it like I did with shredded chicken and chicken broth. Or you can make it a vegetarian meal and skip the chicken and broth all together!
Guys. That’s all I’ve got in me. I appreciate your emails, texts, messages, you name it. My family appreciates it too as it’s given me more smiles than you know. Here’s to slow cooker butternut squash chili, and virtual hugs from my Michigan kitchen!
- 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.