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Bowl of Crockpot Pumpkin Chicken Chili garnished with sour cream and green onions on a wooden table

Crockpot Pumpkin Chicken Chili

This Crockpot Pumpkin Chicken Chili is a time-saving, effortless solution for busy weeknights, offering a delicious and healthy meal that's bursting with flavor.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

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)

Equipment

  • Slow Cooker
  • Cutting board and sharp knife
  • Forks for shredding

Method
 

  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.

Notes

Optional: Use pre-chopped onions and peppers or freeze leftovers in containers for up to 3 months.