Crock Pot Chicken Pumpkin Chili

This Crock Pot Chicken Pumpkin Chili is a simple and flavorful recipe, which includes pumpkin puree and red bell peppers. It’s a healthy twist on the classic, ready in about 6 hours and 10 minutes.

Crock Pot Chicken Pumpkin Chili Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup onion, finely chopped
• 2.5 cups red or orange bell peppers, chopped
• 1 cup pumpkin puree
• 1.5 teaspoons chili powder
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ teaspoon salt
• ¼ cup chicken broth (low or no salt)
• Avocado or guacamole, green onions (for serving)

How To Make Crock Pot Chicken Pumpkin Chili

1. Prep vegetables: Chop the onions and peppers. (Optional: Sauté them in 1 teaspoon of olive oil for 2 minutes.)
2. Layer the slow cooker: Place chicken breasts at the bottom of the crockpot. Add pumpkin puree, chopped vegetables, chicken broth, and all spices on top.
3. Cook the chili: Cover and cook on LOW for 6 hours.
4. Shred the chicken: After cooking, shred the chicken directly in the crockpot using two forks or on a cutting board, then stir to combine.
5. Optional thickening: Let the chili sit for 10-20 minutes to allow the chicken to absorb more liquid.
6. Serve and garnish: Garnish with avocado or guacamole and green onions before serving.

Recipe Tips

• What’s the best way to serve this chili? Try it over cauliflower rice, roasted potatoes, or salad for paleo/Whole30. It’s also great with rice or quinoa.
• Can I freeze chicken pumpkin chili? Yes, divide leftovers into small containers and freeze for up to 3 months.
• Can I use ground turkey or beef? Yes, just brown the meat before adding it to the crockpot.
• How to make it spicier: Add diced jalapeño or a pinch of cayenne pepper for extra heat.
• How to thicken the chili naturally: Let it sit uncovered after cooking for 10–20 minutes.

What To Serve With Chicken Pumpkin Chili

This hearty chili pairs well with light sides and toppings:

• Cauliflower rice or roasted potatoes
• Rice or quinoa
• Mixed greens or a simple salad
• Tortilla chips or plantains
• Lime wedges or hot sauce

How To Store Chicken Pumpkin Chili

Refrigerate: Store in an airtight container in the fridge for up to 4–5 days.
Freeze: Cool completely, portion into freezer-safe containers, and freeze for up to 3 months.

Chicken Pumpkin Chili Nutrition Facts

• Calories: 197 kcal
• Carbohydrates: 15g
• Protein: 26g
• Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 73mg
• Sodium: 298mg
• Potassium: 815mg
• Fiber: 5g
• Sugar: 8g
• Calcium: 40mg
• Iron: 2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I prep this ahead of time?
Yes, prep the veggies and seasonings ahead and store them in the fridge until ready to cook.

Can I cook this on HIGH instead of LOW?
Yes, cook on HIGH for about 3–4 hours instead.

Does this chili taste sweet from the pumpkin?
No, the pumpkin adds creaminess without a strong flavor.

What toppings go well with this?
Try avocado, green onions, Greek yogurt, or sharp cheddar.

Can I make it in the Instant Pot?
Yes, use the pressure cook setting for about 12 minutes and quick release.

Try More Recipes:

• Crock Pot Chicken And Pumpkin Black Bean Chili
• Crock Pot Butternut Squash And Pumpkin Soup
• Crock Pot Apple Pumpkin Soup

Crock Pot Chicken Pumpkin Chili

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

6

hours 

Calories

197

kcal

A light, flavorful slow cooker chili made with pumpkin, bell peppers, and shredded chicken—perfect for a clean, comforting meal.

Ingredients

• 1 lb boneless, skinless chicken breasts
  

• 1 cup onion, finely chopped
  

• 2.5 cups red or orange bell peppers, chopped
  

• 1 cup pumpkin puree
  

• 1.5 tsp chili powder
  

• 2 tsp paprika
  

• 1 tsp cumin
  

• 1 tsp garlic powder
  

• ½ tsp black pepper
  

• ¼ tsp salt
  

• ¼ cup low-sodium chicken broth
  

• Avocado or green onions for topping

Directions

• Chop onions and peppers (optional: sauté briefly).
  
• Lay chicken in crockpot. Add pumpkin, veggies, broth, and spices.
  
• Cover and cook on LOW for 6 hours.
  
• Shred chicken and stir to combine.
  
• Optional: Let sit 10-20 mins to thicken.
  
• Garnish and serve with desired toppings.