Easy Slow Cooker Pumpkin Chicken Chili

This slow cooker pumpkin chicken chili is a super easy dump recipe that takes just a few minutes to throw together. No chopping, no browning, just dump everything in the slow cooker.

Some days you just don't have time to cook, and that's exactly why I created this easy slow cooker chili. The pumpkin makes it thick and hearty, and using shortcuts like salsa and frozen peppers and onions means there's hardly any prep.

Let the slow cooker do the work and come home to a pumpkin chicken chili that's warm, filling and ready when you are. It's a perfect fall dinner for busy weeknights.

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Ingredients

Here's what you'll need to make this easy chili.

• Diced tomatoes - Use a can of good quality diced tomatoes for a tomato base with a little texture.
• Pumpkin puree - Plain canned pumpkin with no added ingredients thickens the chili without adding a strong pumpkin flavor and is a great sub for beans.
• Hatch green chiles - Diced green chiles add kick. Go with mild or hot depending on your preference. I like these that are Whole30 approved.
• Salsa - My favorite shortcut for adding flavor with tomatoes, onions, and jalapeños.
• Frozen pepper and onion blend - A mix of red, yellow, and green peppers with onions that adds sweetness and flavor without chopping veggies.
• Chili powder - I use my homemade chili spice blend with smoked sweet and hot paprika, cumin, garlic powder, and oregano.
• Chicken - Whole boneless, skinless chicken breasts make it easy to pull the chicken out to shred once it's cooked.
• Toppings - Avocado, scallions, fresh cilantro, and lime wedges for serving.

Kitchen tools

• Slow cooker - Lets the chili cook low and slow all day with with a timer and keep warm function.
• Tongs - For lifting the cooked chicken out of the pot before shredding.
• Shredder claws - Make it fast and easy to pull the hot chicken apart once it's cooked.

Step-by-step instructions

Here's how to make pumpkin chicken chili in the crock pot.

Add the tomatoes, pumpkin, chiles, salsa, frozen vegetables and spices to the slow cooker and stir to combine.

Place the raw chicken breasts on top and spoon some of the chili mixture over them.

Cook on low for 6 to 8 hours.

Remove the chicken to a plate and shred it using shredder claws or forks.

Stir the shredded chicken back into the chili and adjust the seasoning if needed.

Serve topped with avocado, cilantro, and a squeeze of lime juice.

Variations

• Add heat - Stir in a chopped jalapeño, cayenne pepper or a few dashes of hot sauce.
• Swap the chicken - Substitute boneless skinless thighs or use a mix of light and dark meat.

Serving

Spoon the chili into a bowl and top with sliced avocado, a squeeze of lime, scallions and chopped cilantro. Serve with cornbread on the side.

This pumpkin chili is also great for nachos. Serve over tortilla chips with cheese, guacamole and your favorite toppings.

Storing

Refrigerator: Cool the chili to room temperature, then store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of water or chicken broth if it seems too thick.

Freezer: Freeze in portions in freezer-safe containers for up to 4 months. Thaw overnight in the refrigerator before reheating.

More easy slow cooker recipes

If you like this chicken chili recipe, try these next.

Whole Chicken in Crock Pot - Juicy, flavorful, and tender with almost no prep.

Crockpot Chicken Soup - Classic comfort food that's simple and perfect for any day of the week.

Crockpot Butternut Squash Soup - Smooth, cozy, and full of fall flavor.