Ingredients

The following ingredients have 7 Servings
  • 3 cups peeled and cubed butternut squash
  • 2 - 15 ounce cans of beans (I used Great Northern beans)
  • 1 - 15 ounce can diced tomatoes, undrained
  • 2 cups frozen corn
  • 1 medium onion, diced (about 1 cup)
  • 4 cups chicken broth
  • 2-3 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

Instruction

  • 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.