I’ve been seeing so many yummy looking soups and chili recipes around the blogosphere; I decided that it was time to dust off my crockpot and try something Fall inspired, Butternut Squash Chicken Chili in the Crockpot.

I don’t use my crockpot near enough. It makes meals so easy and fuss free. When I do use my crockpot, I usually cook my soups overnight, rather than during the day. That way the soup or chili has longer to sit and absorb all of the flavors. It also makes me a little nervous to have something cooking when no one is at home.

When I saw this butternut squash {organic and already chopped up} at Costco, I literally squealed in excitement. My kids couldn’t figure out what was so exciting about seeing a display of butternut squash. But if you’ve ever peeled and chopped it before…you know where I’m coming from. If you do have to peel the squash, it helps to roast it for about 10 minutes first. It softens things up and makes it so much easier to peel, slice and cube.

I love the slight sweetness from the squash combined with the savory chicken and veggies. An absolute perfect meal for those chilly Fall and Winter evenings. I so crave chili, soups and stews this time of year!

This recipe would also be great with a can of white beans added in, but in order to keep it Paleo friendly, I didn’t use any beans. It was so delicious paired with these paleo pumpkin muffins. A blast of Fall in your mouth! 😉

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Butternut Squash Chicken Chili {in the crockpot}

Warm and comforting chili perfect for a breezy Fall day; with the added bonus of no fuss crockpot cooking. Paleo friendly.


  • 1 tablespoon extra virgin olive oil
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 butternut squash, cubed (or 5 cups)
  • 2 chicken breasts
  • 1 can diced tomatoes, 15 oz.
  • 1 tablespoon chili powder
  • 2 tsp cumin
  • 2 tsp paprika
  • 1/2 tablespoon cinnamon
  • 1 tsp salt plus more to taste
  • 4 cups chicken broth, vegetable broth or water (I used a combo of chicken broth and water.)
  • salt & pepper to taste


  • Heat evoo in a med skillet over med-high heat. Saute onion and red bell pepper for about 5-7 mins or until soft. Add garlic and cook for another 1-2 mins.
  • Add onion, garlic and pepper along with all other ingredients into the crockpot.
  • Stir all ingredients around to combine.
  • Cook on high for 3-4 hours or low for 6hrs. Make sure chicken is fully cooked through and squash is tender before serving. I cooked on low for 6 hours and my chili was good to go.
  • Transfer chicken to a plate and shred with two forks. Transfer shredded chicken back to the crockpot and stir into chili. Enjoy!


I love crockpot meals. You can prep this in the insert the night before and place in the fridge. Then in the morning just pop it in the base and dinner will be ready when you get home from work.
Calories: 156kcal, Carbohydrates: 17g, Protein: 15g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 39mg, Sodium: 820mg, Potassium: 753mg, Fiber: 4g, Sugar: 5g, Vitamin A: 11062IU, Vitamin C: 46mg, Calcium: 88mg, Iron: 2mg

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 Nutritional Information for Butternut Squash Chicken Chili
 Something to think about….

What is your favorite type of chili? I love white chicken chili and a good sweet potato chili!

Do you use your crockpot frequently? I’ve got to remember to use mine more often- it sure makes for an easy meal, especially during the work week!

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