Yum

Vibrant chipotle pepper, cumin, smoked paprika, and chives bring together velvety butternut squash, juicy tomatoes and protein-filled chicken to make a warm-you-from-the-inside-out chili that is perfect for busy week nights in those cooler months.  

Slow Cooker Chicken Butternut Chili from Treble in the Kitchen

This time of year really makes me crave the warmth of chili.

A big pot of chili was definitely in the weekly meal rotation in my house growing up, and it’s become a cool month staple in my home now too!

Making chili low FODMAP can be a bit of a challenge.  How do you get flavor without diced onions and garlic powder?  A challenge? Yes. Impossible?  Nope!

Slow Cooker Chicken Butternut Chili from Treble in the Kitchen

I made sure to incorporate lots of spices to make this dish just as zesty and flavorful as the traditional version.  I also incorporated butternut squash for fun texture (no beans in this recipe!), and for an added boost of nutrients (hello vitamin C, A, fiber!).

This dish comes together easily once you put everything in the slow cooker, making it PERFECT for busy nights when getting a home-cooked meal on the table may feel impossible.

Warm up with this flavorful Slow Cooker Chicken Butternut Chili #lowfodmap Click To Tweet

I hope this dish warms you from the inside out!

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Slow Cooker Chicken Butternut Chili


  • Author: Tara | Treble in the Kitchen
  • Yield: 4 servings 1x
Scale

Ingredients

  • 1lb ground chicken
  • 1 tsp chipotle powder
  • 2 Tbsp dried chives
  • 1 Tbsp smoked paprika
  • 2 tsp cumin
  • 1/2 tsp black pepper
  • 2 tsp salt (or to taste)
  • 28 oz can diced tomatoes, low sodium (make sure no garlic or onion added)
  • 2 cups cubed butternut squash
  • 2 cups vegetable stock (homemade or low-sodium store bought, no garlic or onion added for low FODMAP)

Instructions

  1. In a large skillet, brown the chicken for about 5 minutes, stirring constantly. This helps bring out the flavor.
  2. In the base of your slow cooker, combine all of the ingredients including the browned ground chicken.
  3. Turn the slow cooker to high and allow to cook for about 4 hours.

Notes

When ready to serve, make sure the temperature of the chicken in the chili is at least 165 degrees.
Please note that 1/4 cup of butternut squash is low FODMAP.

This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!

  • Category: low fodmap, paleo-friendly, grain free, gluten free
  • Cuisine: dinner, slow cooker, main dish

Slow Cooker Chicken Butternut Chili from Treble in the Kitchen

Question of the Day:

  • What is your favorite add-in either on top or in your pot of chili?

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    • Hi Marie! I did not calculate that for this recipe, but Spark people has a great recipe calculator that I often use. This recipe is 4 servings. 🙂

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