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.

Course Main

Cuisine American

Prep Time 10

Cook Time 6

Total Time 6 10

Servings -10 servings

Calories 156

Author Kim

Ingredients

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

Instructions

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!

Notes

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.

Nutrition