Slow Cooker Chicken Butternut Chili

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!

Slow Cooker Chicken Butternut Chili
Recipe type: low fodmap, paleo-friendly, grain free, gluten free
Cuisine: dinner, slow cooker, main dish
Serves: 4 servings
  • 1lb ground chicken
  • 1 tsp chipotle powder
  • 2 Tbsp dried chives
  • 1 Tbsp smoked paprika
  • 2 tsp cumin
  • ½ tsp black pepper
  • 2 tsp salt (or to taste)
  • 28 oz can diced tomatoes, low sodium
  • 2 cups cubed butternut squash
  • 2 cups vegetable stock (homemade or low-sodium store bought)
  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.
When ready to serve, make sure the temperature of the chicken in the chili is at least 165 degrees.
Please note that ¼ cup of butternut squash is low FODMAP. Please listen to your own body and eat the foods that make you feel the best.

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?


  1. OMG yum!! Definitely trying this! Love the added butternut squash! Have been addicted to that lately.

  2. Yum! And high-five for adding smoked pap! <3

  3. Perfect timing! Was just looking for low FODMAP soup/chili recipes for a client 🙂 She’s obsessed with kabocha squash so I’ll have her try it with that!

  4. Yum! I love all types of chili and the spice combination in this ones sounds amazing!

  5. Marie DiNicola says:

    Do you know the carb/calorie counts on this recipe? Thanks!

    • Tara Deal Rochford says:

      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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