Chili in the slow cooker is quintessential fall and winter fare, perfectly paired with football games, movie nights or a warming meal after a hike or ski. This recipe amps up the seasonal vibes with veggies that are traditional to the fall harvest. Parsnips cook long and slow for a nutty flavor, squash gets subtly sweet and pumpkin creates a creamy base that melds everything together while providing a super-boost of nutrition. Give this recipe a go! You’ll be rewarded with comforting bowls of savory, satisfying chili that taste extraordinary. For further elevation of the delicate flavor, add a pinch of ground cinnamon and clove!
Slow Cooker Chicken Chili With Squash & Pumpkin
- 1/4 tsp. ground cinnamon
- Pinch ground cloves
In skillet, cook ground chicken until browned.
In slow cooker, add chicken, parsnip and squash and all remaining ingredients and stir to combine.
Cook on high 5-6 hours, or on low 7-8 hours.
Serve topped with fresh parsley.