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Crockpot Pumpkin Chicken Chili

Crockpot pumpkin chicken chili made in a slow cooker for tender shredded chicken and a smooth, creamy broth. Loaded with pumpkin puree, white beans, corn, fire-roasted tomatoes, and warm spices, it’s a true dump-and-go comfort meal.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken chili base
  • 1.5 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) pumpkin puree
  • 2 can (15 oz) great northern beans, drained and rinsed
  • 1 can (15 oz) fire-roasted diced tomatoes
  • 1 can (4 oz) diced green chiles
  • 3 cup chicken broth
  • 1 cup frozen corn
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 4 oz cream cheese, cubed
  • 0.5 cup heavy cream
Optional toppings
  • 1 shredded sharp cheddar cheese
  • 1 sour cream
  • 1 chopped fresh cilantro
  • 1 sliced green onions
  • 1 pumpkin seeds
  • 1 tortilla strips
  • 1 lime wedges

Equipment

  • 1 Dutch oven

Method
 

Build the chili
  1. Lightly coat the slow cooker with olive oil. Add the diced onion and minced garlic to the bottom so they cook at the base.
  2. Place the chicken breasts over the onion mixture. Scatter the chicken evenly so it cooks through at the same pace.
  3. Add the pumpkin puree, great northern beans, fire-roasted diced tomatoes, diced green chiles, chicken broth, corn, chili powder, ground cumin, smoked paprika, dried oregano, ground cinnamon, salt, and black pepper. Stir gently just enough to combine without tearing the chicken.
Slow cook
  1. Cover and cook on Low for 6–7 hours or High for 3–4 hours until the chicken reaches an internal temperature of 165°F and shreds easily. Look for steady bubbling through the sides on High and very tender chicken on Low.
  2. Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and distribute it evenly.
Make it creamy
  1. Stir in the cubed cream cheese and heavy cream. Cover and cook on High for 15–20 minutes, stirring occasionally until the cream cheese is fully melted and the chili is smooth and creamy; watch for a thick, velvety texture.
  2. Taste and adjust seasoning if needed. Add a pinch more salt or black pepper only if the flavors seem muted.
Serve
  1. Serve hot with shredded cheddar cheese, sour cream, chopped fresh cilantro, sliced green onions, tortilla strips, pumpkin seeds, and a squeeze of fresh lime juice if desired. Finish with bright lime at the end for best freshness.

Notes

For the creamiest chili, cubed cream cheese should be stirred in after shredding so it melts evenly. Store leftovers covered in the refrigerator for up to 4 days; reheat on the stovetop or microwave until hot. Freeze up to 2 months, but for best texture, thaw in the fridge overnight and rewarm gently. For a dairy-light version, replace heavy cream with half-and-half and use reduced-fat cream cheese.