- Deseed, peel and chop the butternut squash into bite size cubes.
- Add all ingredients to a large pan or slow cooker and mix well.
- If using a slow cooker, cook on low for 6-8 hours or high for 3-5 hours.
- If using a pan, cook over a low heat for 2-4 hours.
- 30 minutes before serving remove the chicken breasts or thighs and shred with two forks. Mix back into the chilli.
- Serve simply topped with slices of avocado, or with added rice.