Slow Cooker Pumpkin Chicken Chili
This easy pumpkin chicken chili is a true dump recipe with no chopping or browning required. Pumpkin gives it a thick, hearty texture, and shortcuts like salsa and frozen peppers make it a simple, flavorful dinner that’s ready whenever you are.
Servings: 6 servings
Calories: 199kcal
Equipment
Ingredients
Chili
- 28-ounce can diced tomatoes
- 15-ounce can pumpkin puree
- 4-ounce can Hatch diced green chiles
- 16-ounce jar salsa
- 12-ounce bag frozen 3 pepper onion blend
- 4 tablespoons chili powder
- 1 teaspoon sea salt to taste
- 1 pound boneless skinless chicken breasts
Toppings
- avocado sliced
- lime wedges
- scallions sliced
- chopped fresh cilantro
Instructions
- Add all chili ingredients except chicken to crock pot and stir to combine. Set the chicken breast on top and spoon some of the chili mixture over the top.
- Cook on low for 6-8 hours.
- Remove the chicken and shred. Stir shredded chicken back into chili in slow cooker. Taste and adjust seasonings.
- Serve chili topped with avocado, a squeeze of lime juice, scallions and cilantro to taste.
Nutrition
Calories: 199kcal | Carbohydrates: 6g | Protein: 17g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 527mg | Potassium: 437mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1730IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg
