Description
A creamy and comforting slow cooker chili infused with pumpkin, perfect for cozy dinners.
Ingredients
Scale
- 1 lb boneless skinless chicken breast or thighs
- 1 can (15 oz) white beans (cannellini or great northern)
- 1 cup pumpkin puree
- 4 cups chicken broth
- 1 onion, diced
- 4 cloves garlic, minced
- 1 can (4 oz) mild green chiles
- 1 cup corn (optional)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 block (8 oz) cream cheese
- Lime for serving
Instructions
- Add the chicken to the slow cooker, then add the drained white beans, pumpkin puree, broth, onion, garlic, green chiles, corn (if using), and spices.
- Cook on low for 360 minutes (6-7 hours) or high for 240 minutes (3-4 hours), until the chicken shreds easily.
- Shred the chicken, then return it to the slow cooker. Add the cream cheese and let it melt for about 20-30 minutes. Stir until smooth.
- Taste and adjust seasonings as needed, adding lime juice and additional spices.
Notes
For a creamier texture, add cream cheese or a splash of half and half during the last 20-30 minutes of cooking. Adjust spice levels according to preference.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg