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Categories:
butternut red pepper green pepper onion chicken black beans pinto beans corn tomatoes garlic chili powder cayenne pepper cumin oregano chicken broth salt
Viewed: 82 - Published at: 3 years agoIngredients
- 1 whole Butternut Squash, Cut Into 1 To 1-1/2 Inch Cubes
- 1 whole Red Pepper Chopped
- 1 whole Green Pepper, Chopped
- 1 whole Onion, Chopped, Reserve Some For Serving If Desired
- 1 package (about 1 To 1 1/2 Lb. Package) Chicken Or Turkey Breasts
- 1 can (15 Oz. Size) Black Beans, Drained
- 1 can (15 Oz. Size) Pinto Beans, Drained
- 1 can (15 Oz. Size) Corn, Drained
- 1 can (28 Oz. Size) Diced Tomatoes With Green Chiles
- 3 cloves Garlic, Crushed
- 2 Tablespoons Chili Powder
- 1 Tablespoon Cayenne Pepper
- 2 teaspoons Cumin
- 2 teaspoons Dried Oregano
- 1- 1/2 cup Low Sodium Chicken Broth
- Salt And Pepper
Method
- 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!
