Crockpot Pumpkin Chicken Chili – Easy & Healthy Comfort Food

Crockpot Pumpkin Chicken Chili is the ultimate time-saver for busy weeknights. With just 10 minutes of prep and the magic of your slow cooker, you’ll have a hearty, healthy chili bursting with bold flavors. This is my go-to slow cooker recipe when I want something comforting that practically cooks itself—minimal effort, maximum flavor.

Let’s be honest: traditional chili recipes can take ages, especially when you’re browning meat, simmering, and stirring on the stove. Not this one! With its pumpkin puree base, tender shredded chicken, and smoky spices, this version delivers wholesome goodness while you go about your day. Trust me, this creamy pumpkin chicken chili will have everyone thinking you spent hours perfecting it.

Why This Crockpot Pumpkin Chicken Chili Is a Game-Changer

• Hands-off cooking: Toss everything in the slow cooker and let it do the work—your only job is shredding the chicken at the end.
• 10-minute prep: Forget chopping for hours! Just dice your onions and peppers, and you’re set.
• Healthy and flavorful: Pumpkin puree isn’t just fall-perfect—it’s a creamy, nutrient-packed base without adding extra fat.
• One-pot cleanup: Everything cooks in the crockpot. Fewer dishes mean more time for you.
• Super versatile: Swap chicken for turkey or beef, or use up whatever veggies you have in the fridge.

Equipment You’ll Need for This Crockpot Pumpkin Chicken Chili

To make this easy pumpkin chicken chili, you don’t need much—just your trusty crockpot and a couple of everyday tools:

• Slow cooker: I recommend a 6-quart slow cooker for this recipe. If yours has a “warm” setting, it’s perfect for keeping the chili ready to serve.
• Cutting board and sharp knife: A quick chop of onions and peppers is all the prep work involved.
• Forks for shredding: Once the chicken is tender, two forks are all you need to pull it apart—right in the pot.

Pro tip: If you’re in the market for a budget-friendly slow cooker, look for one with adjustable cook times and a lid that seals securely (perfect for transporting food if needed).

Simple Ingredients for Crockpot Pumpkin Chicken Chili

Making healthy pumpkin chili doesn’t mean turning your kitchen into a science lab. Here’s why this recipe is so practical:

• Chicken breasts: Boneless, skinless chicken is low-maintenance and shreds beautifully. Thighs work too if you prefer darker meat.
• Pumpkin puree: Grab a can from your pantry. This creamy, slightly sweet ingredient blends perfectly with smoky spices.
• Red or orange peppers: Not only do they add a pop of color, but they also balance the chili’s rich, savory notes with a touch of sweetness.
• Spices: Chili powder, paprika, cumin, garlic powder—you likely have these on hand, and they’re the backbone of any great chili.

Quick swap: No chicken broth on hand? Water with a dash of bouillon works just as well.

Crockpot Pumpkin Chicken Chili Recipe Details

• Servings: 4 people
• Prep: 10 minutes
• Cook: 6 hours
• Total: 6 hours 10 minutes

Crockpot Pumpkin Chicken Chili Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup onion, finely chopped
• 2.5 cups red or orange peppers, chopped into small pieces
• 1 cup pumpkin puree
• 1.5 teaspoons chili powder
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 cup chicken broth (low or no salt)
• Avocado or guacamole, green onions (for serving)

How to Make Crockpot Pumpkin Chicken Chili

1. Prep your veggies: Chop the onions and peppers. If you have 2 extra minutes, sauté them in 1 teaspoon of olive oil for added flavor, but it’s totally optional.
2. Add ingredients to the crockpot: Place the chicken breasts at the bottom of your slow cooker. Add the chopped veggies, pumpkin puree, chicken broth, and spices on top.
3. Set and forget: Cover and cook on low for 6 hours. Go about your day—the crockpot’s got this.
4. Shred the chicken: Once the cook time is up, use two forks to shred the chicken. You can do this right in the slow cooker for convenience.
5. Let it thicken (optional): Stir the shredded chicken into the chili. If you have an extra 10-20 minutes, let it sit on the warm setting to thicken up.
6. Serve: Scoop into bowls and garnish with sliced avocado, a dollop of guacamole, or chopped green onions for a fresh, vibrant touch.

Jake’s Tips for the Best Crockpot Pumpkin Chicken Chili

• Save time on prep: Use pre-chopped onions and peppers from your grocery store’s produce section.
• Make it ahead: This chili reheats beautifully, so make a big batch and enjoy it for lunches all week.
• Freezer-friendly: Store leftovers in freezer-safe containers. It’ll keep up to 3 months.
• Avoid overcooking: Stick to the 6-hour cook time—the chicken will be perfectly tender but not dry.
• Diversify your toppings: Shredded cheese, sour cream, or crushed tortilla chips are all excellent additions.

Easy Crockpot Pumpkin Chicken Chili Variations

• Ground turkey or beef: Brown it beforehand and use it instead of chicken for a different flavor profile.
• Add beans: Toss in a drained can of black or kidney beans for extra texture and protein.
• Spicy version: Add diced jalapeños or a pinch of cayenne for a chili with kick.
• Vegetarian: Replace chicken with cubed sweet potatoes or butternut squash.

Crockpot Pumpkin Chicken Chili FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work beautifully in this creamy pumpkin chicken chili and offer a richer flavor. Just adjust the shredding based on doneness.

Can I cook this on high instead of low?

Yes! If you’re short on time, cook on high for 3-4 hours instead of low for 6. Just make sure the chicken reaches an internal temp of 165°F.

Can I make this chili dairy-free?

Yes, it’s already dairy-free! Just skip toppings like sour cream or cheese if serving to a dairy-sensitive crowd.

How do I store leftovers?

Keep any extras in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or microwave until warmed through.

What’s your favorite way to make Crockpot Pumpkin Chicken Chili? Let me know in the comments—your ideas might inspire someone else!