Yields:
12 cups
Chef notes
This one’s a weeknight win — just toss everything into your slow cooker and let it work its magic. The combination of shredded chicken, beans, butternut squash and salsa verde creates a rich, hearty chili that’s light yet deeply satisfying. It’s packed with protein, fiber and flavor, and the best part is the slow cooker does all the heavy lifting. I like topping each bowl with creamy avocado, cilantro and a sprinkle of shredded cheese for the ultimate finishing touch. But it’s 100% eater’s choice.
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