Slow Cooker Pumpkin Chicken Chili

Tender chicken, pumpkin, beans, and tomatoes simmer with warm chili spices in this easy slow cooker chili, ready for a hearty weeknight meal.

Prep: 15 min · Cook: 300 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1 lb boneless skinless chicken breast
• 1 cup pumpkin puree
• 1 15-oz can black beans
• 1 14.5-oz can diced tomatoes
• 1.5 cups chicken broth
• 1 medium yellow onion
• 3 cloves garlic
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Add the chicken breast, pumpkin puree, drained black beans, diced tomatoes with their juices, chicken broth, onion, garlic, chili powder, cumin, smoked paprika, salt, and pepper to a slow cooker. Stir to combine and submerge the chicken. (about 10 min) — Low
2. Cover and cook on Low for 5 hours, or until the thickest part of the chicken reaches 165°F (74°C). (about 300 min) — Low
3. Transfer the chicken to a bowl and shred it with two forks. Return it to the slow cooker and stir until evenly distributed. (about 5 min)
4. Taste and adjust the consistency with additional broth and the seasoning with salt or chili powder as needed. Serve hot. (about 5 min)