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.
1 ½teaspoonseach: cuminsmoked paprika, oregano, and sea salt
42ounceskidney beans3-14oz cans drained and rinsed
14ouncecan pumpkinNOT pumpkin pie mix
2chicken breasts
2cupsfrozen corn
Optional garnishes: cheeseyogurt 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.