• 14 oz. tomatoes, diced
  • 14 oz. pumpkin puree
  • 2 c. chicken broth
  • 1 onion, large, diced
  • 5 garlic cloves, minced
  • 1 T. chili powder
  • 1 tsp. cumin, ground
  • 1 heaping tsp. dried oregano, crushed between fingertips
  • 1 tsp. sea or kosher salt
  • 1/4 tsp. black pepper
  • 1 - 2 chipotle peppers, in adobo sauce, seeds removed, minced, optional
  • 1 1/2 lb. chicken, breasts, or cutlets, skin and visible fat removed
  • 28 oz. chickpeas, rinsed and drained
  • 1 c. corn kernels, if frozen, thawed
  • 2 T. fresh cilantro, chopped
  • 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, oregano, salt, pepper and chipotles, combine well.
  4. Add chicken, 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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XOXO,

Jenn

Crock Pot Pumpkin Chicken Chili

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