Slow Cooker Butternut Squash White Chicken Chili
Creamy, cozy, and packed with fall flavor, this Slow Cooker Butternut Squash White Chicken Chili is the kind of dinner you want waiting for you at the end of a chilly day. Tender chicken, sweet butternut squash, corn, green chiles, bell peppers, and warm spices simmer together in the slow cooker before being finished with a splash of heavy cream, fresh lime juice, and cilantro.
Serve with sour cream, extra cilantro, lime juice, avocado, or whatever you like best! I love eating it with Cheddar Jalapeno Cornbread
It’s hearty without being heavy, has just the right amount of sweetness from the butternut squash and corn, and the lime and cilantro keep all those cozy flavors from feeling too rich. And, of course, the best part: the slow cooker does most of the work.
Why You’ll Love This White Chicken Chili
It’s ridiculously easy. Add the ingredients to your slow cooker, let it cook, shred the chicken, then finish it with a few fresh ingredients.
A fun twist on traditional chili. Butternut squash adds a natural sweetness and creamy texture that makes this white chicken chili extra special.
Perfect for fall. Warm spices, tender chicken, sweet corn, and creamy broth make this the ultimate chilly-weather meal.
Great for busy nights. Once everything is in the slow cooker, you can walk away and get on with your day.
Ingredients For White Chicken Chili
- 4 boneless, skinless chicken thighs
- 3 cups peeled and cubed butternut squash
- 1 can creamed corn
- 2 cans chicken broth or chicken stock
- 1 can diced green chiles
- 1 tablespoon minced garlic
- 1 medium onion, diced
- 2 bell peppers, diced
- 1 can or package frozen corn
- ½ tablespoon ground cumin
- ⅓ tablespoon dried oregano
- 1 cup heavy cream
- Juice of 1 lime
- ½ bunch fresh cilantro, finely chopped
How to Make Butternut Squash White Chicken Chili
1. Add the ingredients to the slow cooker
Place the chicken thighs in the bottom of a slow cooker. Add the butternut squash, creamed corn, chicken broth, diced green chiles, garlic, onion, bell peppers, corn, cumin, and oregano.
Stir gently to combine, making sure the chicken is nestled into the liquid.
2. Slow cook
Cover and cook on LOW for about 3 hours, or until the chicken is cooked through and tender and the butternut squash is fork-tender.
3. Shred the chicken
Remove the chicken thighs from the slow cooker and shred them with two forks.
Return the shredded chicken to the slow cooker and stir everything together.
4. Make it creamy
Add the heavy cream, fresh lime juice, and finely chopped cilantro.
Stir well to combine.
5. Finish cooking
Cover and cook for another hour on LOW to allow all of the flavors to come together.
Give the chili a good stir before serving.
What Makes This Chili So Good?
The combination of sweet butternut squash and corn with savory chicken, green chiles, and warm spices gives this chili so much flavor.
Then comes the heavy cream. It transforms the broth into a rich, creamy base without making the chili overly heavy.
And don’t skip the lime and cilantro! The lime adds just enough acidity to brighten the creamy chili, while fresh cilantro brings a pop of freshness.
What to Serve with Butternut Squash White Chicken Chili
This chili is delicious straight from the bowl, but toppings make it even better. Try serving it with:
- Shredded Monterey Jack or pepper jack cheese
- Avocado
- Extra fresh cilantro
- Sliced green onions
- Diced jalapeños
- Sour cream
- Tortilla strips or chips
- A squeeze of fresh lime
I especially love a little avocado and fresh cilantro on top with crunchy tortilla strips for some texture.
Tips for the Best Slow Cooker White Chicken Chili
Cut the squash into similar-sized pieces. This helps everything cook evenly and ensures the squash becomes tender at the same time as the chicken.
Use chicken thighs. Chicken thighs stay juicy and tender in the slow cooker and add tons of flavor. You can substitute chicken breasts if you prefer, but keep an eye on them so they don’t overcook.
Don’t add the cream too early. Adding the heavy cream during the final hour keeps the chili creamy and prevents it from cooking for hours in the slow cooker.
Fresh lime makes a difference. Bottled lime juice works in a pinch, but fresh lime juice gives this chili a much brighter flavor.
Want it spicier? Add a diced jalapeño or use hot green chiles instead of mild.
Can I Use Chicken Breasts?
Absolutely. Boneless, skinless chicken breasts can be substituted for the chicken thighs. Because chicken breasts are leaner, check them for doneness around the 3-hour mark so they don’t become dry.
Can I Make This Chili Ahead of Time?
Yes! This chili is a great make-ahead meal. Store it in an airtight container in the refrigerator for up to 4 days.
The chili may thicken as it sits. When reheating, add a splash of chicken broth or cream to loosen it back up.
Can I Freeze White Chicken Chili?
You can freeze this chili, although creamy soups and chilis can sometimes change texture slightly when thawed. For the best results, allow the chili to cool completely before freezing and thaw it overnight in the refrigerator.
Reheat gently and stir well. Add a little chicken broth or cream if needed.
Frequently Asked Questions
Is this chili spicy? Not necessarily! The green chiles add flavor with a mild kick, but the overall chili is creamy and family-friendly. For more heat, add jalapeño or use hot green chiles.
Can I use frozen butternut squash? Yes. Frozen cubed butternut squash is a great shortcut. You can add it directly to the slow cooker without thawing.
Can I use fresh corn instead of frozen? Absolutely. Fresh, frozen, or canned corn will all work well in this recipe.
Can I make this without heavy cream? Yes. You can substitute half-and-half for a lighter option, although the finished chili won’t be quite as rich and creamy.
Other Slow Cooker Soups
- Slow Cooker Chicken Tortilla Soup
- Slow Cooker Alfredo Chicken Tortellini Soup
- Slow Cooker Marry Me Chicken Soup
- White Chicken Chili
- Keto Chili (Crock Pot)
- Slow-Cooker Southwestern Style Chili
- Sweet Chili
This is fall comfort food without the fuss. Dump it, slow cook it, shred it, make it creamy, and dinner is done. 🍂
It’s the perfect recipe for those nights when you want something warm and homemade but absolutely do not want to spend your evening standing over the stove.
Slow Cooker Butternut Squash White Chicken Chili Recipe
Ingredients
- 4 chicken thighs boneless, skinless
- 3 cups butternut squash peeled and cubed
- 15.25 ounces creamed corn
- 4 cups chicken broth or chicken stock
- 4 ounces green chiles
- 1 tablespoon minced garlic
- 1 medium onion diced
- 2 bell peppers diced
- 15.25 ounces corn frozen or canned
- ½ tablespoon ground cumin
- ⅓ tablespoon dried oregano
- 1 cup heavy cream
- Juice of 1 lime
- ½ bunch fresh cilantro finely chopped
Instructions
- Add chicken thighs, butternut squash, creamed corn, chicken broth, green chiles, garlic, onion, bell peppers, corn, cumin, and oregano to a slow cooker.
- Cover and cook on LOW for 3 hours, or until the chicken is cooked through and the squash is tender.
- Remove the chicken and shred with two forks.
- Return the shredded chicken to the slow cooker and stir.
- Add the heavy cream, lime juice, and chopped cilantro.
- Cover and cook on LOW for 1 additional hour.
- Stir well and serve with your favorite toppings.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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