• 14 oz. tomatoes, diced
  • 14 oz. pumpkin puree
  • 2 c. chicken broth
  • 1 large onion, diced
  • 1 T. minced garlic
  • 2 T. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. coriander
  • 1 tsp. Italian seasoning
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1 - 2 chipotle peppers in adobo sauce, seeds removed and minced
  • 1 medium red bell pepper, seeded and chopped
  • 1 medium green bell pepper, seeded and chopped
  • 1 lb. boneless, skinless chicken breasts
  • 28 oz. chickpeas, rinsed and drained
  • 1 c. corn kernels
  • 2 T. chopped fresh cilantro
  • sour cream, shredded cheddar, guacamole/avocado, green onions and/or tortilla chips, for serving

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There are many versions of chili recipes, you will not go wrong with this one…. Slow Cooker Pumpkin Chicken Chili! NOTE: This recipe can easily be converted to vegetarian by substituting vegetable broth for chicken broth, and omitting the chicken.

  1. Add tomatoes, chicken broth and pumpkin to a 4 or 5 quart slow cooker.
  2. Whisk pumpkin mixture until well combined.
  3. Add onion, garlic, chili powder, cumin, Italian seasoning, coriander, salt, pepper and chipotles, combine well.
  4. Add chicken, bell peppers, chickpeas and corn.
  5. Cover. Cook for 6-8 hours on Low or for 4-5 hours on High.
  6. When ready to serve, remove chicken and chop into bite-size pieces or shred with two forks or a Meatrake.
  7. Add chicken back to pot.
  8. Stir in cilantro and serve topped with sour cream, shredded cheddar, green onions, guacamole and/or tortilla chips.


Happy Crocking!

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Crock Pot Pumpkin Chicken Chili

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