3medium potatoespeeled and chopped into large chunks
1cupbutternut squashpeeled and diced
1sweet red pepperdiced (I left it out this time because I didn't have one)
3/4cupdried white beansrinsed (I used Great Northern)
Put everything except the sour cream in the crockpot and let cook on high for 4-5 hours or low for 7-8 hours. Remove the chicken breast(s), and puree everything else with an immersion blender or with a regular blender. Shred the chicken and add it back in.
Stir in the sour cream, salt to taste, and let warm through for a few minutes if needed.
Serve with tomatoes, shredded cheese, green onions, diced avocado, or other toppings.