Ingredients

The following ingredients have 6 Servings
  • 1 medium butternut squash (mine was 1 lb. 11oz), cut in cubes
  • 1 yellow onion, chopped (we will use half of this at a time)
  • 1 poblano pepper, chopped
  • 2 T. olive oil
  • 3 chicken breasts
  • 12 oz. DuClaw 31 Pumpkin Spiced Lager
  • 1 cup chicken broth
  • 1/4 t. cinnamon
  • 1/8 t. nutmeg
  • 1/8 t. ground cloves
  • 14.5 oz. fire roasted diced tomatoes
  • 1/2 cup corn (frozen works nicely)
  • 1 jalapeño, chopped
  • 1/4 t. chipotle chili powder
  • 1/4 t. cinnamon
  • 1/4 t. sea salt

Instruction

  • Preheat oven to 400F.
  • In a large bowl, toss the butternut squash, half your chopped onion, and chopped poblano pepper with 2 T. olive oil.
  • Transfer veggies to a lined baking pan and roast in the oven for 20 minutes.
  • After the 20 minutes, broil on high for 2 minutes to brown them a bit.
  • Pour your beer into a large sauce pan with a lid.
  • Add the chicken breasts, chicken broth, remaining half chopped onion, cinnamon, nutmeg, and ground cloves to the saucepan.
  • Bring the saucepan contents to a boil. Cover and reduce the heat to a simmer.
  • Simmer for 10-12 minutes.
  • Transfer the contents of the saucepan to crock pot bowl. I shredded the chicken directly in the crock pot bowl, but you could use a separate large bowl.
  • Once the chicken is shredded, add the roasted veggies, fire roasted tomatoes, corn and jalapeño.
  • Finally, add the remaining spices (chipotle chili powder, cinnamon, and sea salt).
  • Turn your crock pot on high and cook it for at least 3 hours. If you notice it’s not thickening as quickly as you would like, you may want to consider keeping the lid off to rid the excess moisture.