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–+ servings

Chicken Butternut Squash Soup (crockpot)

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Slow Cooker Butternut Squash with Green Chiles & Chicken Soup

Equipment

Ingredients

  • 1 tbsp Olive Oil
  • 1 Onion small
  • 2 cloves Garlic minced
  • 1 medium Butternut Squash peeled, seeded, & diced (4-5 cups)
  • 1.5 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Dried Oregano
  • 1 lbs Boneless, Skinless Chicken Breasts
  • 1 can (4 oz) Diced Green Chilis
  • 4 cups Chicken Broth
  • Salt and Pepper to taste
  • Fresh cilantro or parsley chopped (for garnish)

Instructions

  • Peel, seed, and dice the butternut squash. Chop the onion and mince the garlic.
  • In a skillet, heat some olive oil over medium heat.  Add the chopped onion sauté for 5 minutes. Add the garlic,  butternut squash, pinch of salt, cumin, chili powder, oregano and saute for a few minutes. (Can be done in a slower cooker with browning function.)
  • Transfer the butternut squash, onion, and garlic with spices to the slow cooker.  Add the chicken, green chilies, salt, and pepper. Pour in the chicken broth and stir to combine
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours until the butternut squash is tender.
  • Remove chicken and shred with two forks
  • Garnish with chopped fresh cilantro or parsley.

Notes

See Tips above recipe card for FAQ and substitutions.

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Recipe from Neutral Eating: https://neutraleating.com/chicken-butternut-squash-soup-crockpot/
Servings: 4