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Butternut squash soup + chili = deliciousness!
Place all ingredients in a slow cooker, stir/mix together and cook on low for 7-8 hours. Once cooked, shred chicken and mash up the butternut squash with a potato masher or the back of a spoon. I use my potato masher to shred the chicken in the slow cooker and it makes it really easy. Taste and season with any additional spices that are needed.
If desired, garnish with raw onions, shredded cheese, avocado, sour cream or jalepenos (we just used raw onions) and enjoy!
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