Description

This slow cooker chicken chili combines lean chicken, butternut squash, and a tangy salsa verde for a lighter spin on a comfort classic. It’s hearty, nutritious, and perfect for meal prep.

Ingredients

2–3 cups diced butternut squash (½-inch cubes)

1 small yellow onion, finely diced (~½ cup)

1 small green bell pepper, seeded and diced

½–1 jalapeño pepper, seeded and finely diced (~1½ tbsp)

16 oz salsa verde (mild or medium)

2 cups reduced-sodium chicken broth

2 tsp ground cumin

1 tsp dried oregano

½ tsp garlic powder

¼ tsp black pepper

2 lbs boneless, skinless chicken breast

15 oz dark red kidney beans, rinsed and drained

15 oz cannellini beans, rinsed and drained

1 bunch scallions, thinly sliced

1 cup chopped cilantro or parsley

Optional toppings: Greek yogurt, light sour cream, shredded cheese, avocado, sliced red onion

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Instructions

Prep the base: In the slow cooker, combine squash, onion, bell pepper, jalapeño, salsa verde, and broth. Stir in cumin, oregano, garlic powder, and pepper.
Add the chicken: Nestle the chicken breasts on top and make sure they’re coated in the mixture. Cover and cook on high for 4 hours or low for 8 hours.
Shred & add beans: About 30 minutes before it’s done, remove the chicken, shred with two forks, then return it to the pot with the kidney and cannellini beans. Stir well and cook until heated through.
Finish & serve: Right before serving, stir in scallions and cilantro. Top with your favorite garnishes and enjoy!

Notes

Substitute butternut squash with sweet potatoes for a slightly different texture.
Any combination of beans (pinto, navy, or black beans) will work well.
For a creamy twist, stir in a few tablespoons of plain Greek yogurt right before serving.

Prep Time: 20 min
Cook Time: 4 hr