Slow Cooker Creamy Turkey and Butternut Squash Chili

Slow Cooker Creamy Turkey and Butternut Squash Chili

  • Author: Melissa @ Bless This Mess
  • Prep Time: 10 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 10 minutes
  • Yield: Serves 6 to 8 1x


  • 3 cups peeled and cubed butternut squash
  • 215 ounce cans of beans (I used Great Northern beans)
  • 115 ounce can diced tomatoes, undrained
  • 2 cups frozen corn
  • 1 medium onion, diced (about 1 cup)
  • 4 cups chicken broth
  • 23 cups leftover cooked turkey, cut into bite-sized pieces (chicken works too)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 2 cups cream


  1. In the bowl of your slow cooker add all of the ingredients except for the cream. Stir to combine. Cook for 4-5 hours on high or 6-8 hours on low, until the vegetables are cooked through and tender. Add the cream just before serving and stir to combine. Adjust the seasonings to taste. Serve hot.


You have a few options when it comes to the meat. Using leftover cooked turkey is a convenient way to use up some leftovers, but if you don’t have it on hand it’s no big deal. You could also use 1 to 1 1/2 pounds raw chopped chicken instead of cooked turkey and let it cook in the slow cooker.

  • Category: Chili
  • Method: Slow Cooker
  • Cuisine: American
Nutrition Information: YIELD: 8 SERVING SIZE: 1 Bowl
Amount Per Serving: Calories: 185.9 Fat: 1.5g Cholesterol: 2.5mg Sodium: 1,381.4mg Carbohydrates: 35.4g Sugars: 5.9g Protein: 10.5g Vitamin A: 297.2µg Vitamin C: 17.9mg

Keywords: butternut squash slow cooker recipe, slow cooker chili recipe, leftover turkey recipe, Thanksgiving recipe

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