Crock Pot Pumpkin Chicken Chili is a family-friendly slow cooker recipe made for fall. Canned pumpkin gives the chili a creamy feel while sneaking in some extra veggies!
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Crock Pot Pumpkin Chicken Chili

Crock Pot Pumpkin Chicken Chili is a family-friendly slow cooker recipe made for fall. Canned pumpkin gives the chili a creamy feel while sneaking in some extra veggies.
Servings 6
Calories 450kcal
Author Kristen Stevens | The Endless Meal

Ingredients

  • 1 large onion diced
  • 2 carrots diced
  • 2 bell peppers diced
  • 3 garlic cloves minced
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons each: cumin smoked paprika, oregano, and sea salt
  • 42 ounces kidney beans 3-14oz cans drained and rinsed
  • 14 ounce can pumpkin NOT pumpkin pie mix
  • 2 chicken breasts
  • 2 cups frozen corn
  • Optional garnishes: cheese yogurt or sour cream, green onions, cilantro, lime, chili powder, chili flakes

Instructions

  • Combine all the ingredients EXCEPT the chicken, corn, and garnishes in your crock pot. Mix together well then nestle the chicken on top. Set your crock pot to low for 8-10 hours.
  • Remove the chicken breasts from the crock pot and place them in a medium-sized bowl. Shred using 2 forks, then return the pulled chicken to the crock pot. Add the corn and stir well.
  • Let the chili sit for a few minutes so the corn warms through, then serve with any or all of the optional garnishes.

Nutrition

Calories: 450kcal | Carbohydrates: 70g | Protein: 36g | Fat: 4g | Cholesterol: 48mg | Sodium: 136mg | Potassium: 1592mg | Fiber: 20g | Sugar: 6g | Vitamin A: 307% | Vitamin C: 77.2% | Calcium: 10.4% | Iron: 45.8%