Serves 4 

Ingredients 

• 1 tbsp olive oil 

• 1 onion, chopped 
• 1-pound cooked shredded chicken breasts 
• 3 cups butternut squash, cubed (fresh or frozen) 
• 3 1/2 cups chicken bone broth 
• 1 cup carrots, chopped 

• 1 tsp garlic powder 
• 3/4 tsp salt 
• 2 tbsp sage 
• black pepper to taste 

Directions 

1. Place ingredients in your slow cooker and stir to combine.
 
2. Cover and cook on high until the chicken and veggies are cooked through, about 4 hours on high or 6 hours on low (times vary depending on your slow cooker). 

I opt for organic chicken and organic chicken broth. 

Notes 

Prepping chicken is a time-saver! Check out my Crockpot Shredded Chicken recipe.