Butternut Squash Chicken Chili {in the crockpot}

So I’ve been seeing so many yummy looking soups and chilis around the blogosphere; I decided that it was time to dust off my crockpot and try something Fall inspired.

I don’t use my crockpot near enough. It just makes meals so easy and fuss free. When using the 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 just makes me nervous having 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 ever peeled and chopped it before…you know where I’m coming from.

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. And it was delicious with crumbled pumpkin muffin {recipe to come}. Totally like a blast of Fall in your mouth! ;)


Butternut Squash Chicken Chili {in the crockpot}

Recipe Type: soup/chili
Author: Kim Lee @hungryhealthygirl
Prep time:
Cook time:
Total time:
Serves: 8-10
Warm and comforting chili perfect for a breezy Fall day; with the added bonus of no fuss crockpot cooking. Paleo friendly.
  • 1 tbsp 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 (15 oz.) can diced tomatoes
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 2 tsp paprika
  • 1/2 tbsp 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
  1. 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.
  2. Add onion, garlic and pepper along with all other ingredients into the crockpot.
  3. Stir all ingredients around to combine.
  4. Cook on high for 3-4 hours or low for 6hrs. Make sure chicken is fully cooked through and sqush is tender before serving. I cooked on low for 6 hours and my chili was good to go.


Have a great day and don’t forget to enter my Chobani giveaway. Who doesn’t want a free case of Chobani yogurt delivered straight to their house? ;)


  1. I love this recipe! Such a different version of chili than I am used to! I love butternut squash too so I can’t wait to try it!
    Danielle @ clean food creative fitness Paleo Coconut Flax PancakesMy Profile

  2. I think I’m going to embrace the crockpot more than ever this year! It really is nice! Adding butternut squash to chili looks delicious–I have a similar recipe that’s made on the stove–I’ll have to try it in the slow cooker next time. And I agree, the website you referred to is a great reference for ideas.

  3. I can’t wait to try this. I love butternut squash!
    Natalie @ Free Range Human Return To Our Regularly Scheduled Programming..My Profile

  4. I can’t wait to try out this recipe–butternut squash is my favorite :) Thanks!
    Chelsea @ahintofhealthy Some Ab Work and Pumpkin Overnight Oats!My Profile

  5. Looks delicious!
    Katie Butternut Squash Turkey ChiliMy Profile

  6. This was great! Just a hint of spiciness. My husband and I are not fans of tomatoes, so we left them out and we didn’t miss them – the taste was great without them.


  1. […] Chicken & Butternut Squash Chili via Hungry Healthy Girl Ingredients: 1 tbsp extra virgin olive oil 1 red bell pepper, diced 1 onion, diced 2 cloves […]

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