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Creamy Crockpot White Chicken Chili with Pumpkin

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A creamy, comforting white chicken chili made with pumpkin puree for richness and body. This set-it-and-forget-it crockpot recipe is perfect for fall and packed with flavor from green chiles, cumin, and lime.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 1 (15-ounce) can pumpkin puree (100% pumpkin, not pie filling)
  • 2 (15-ounce) cans white beans (Great Northern or cannellini), drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 (4-ounce) can diced green chiles
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon chili powder
  • 1 teaspoon salt (or to taste)
  • Black pepper to taste
  • Juice of 1–2 limes
  • 1 handful fresh cilantro, chopped
  • Optional toppings: sour cream or Greek yogurt, shredded Monterey Jack cheese, sliced avocado, tortilla chips, pickled jalapeños

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the white beans, open the pumpkin and green chiles, and measure out the spices.
  2. Place the chicken breasts in the bottom of a 6-quart slow cooker. Sprinkle the diced onion and minced garlic over the top.
  3. Add the chicken broth, canned pumpkin, drained white beans, and diced green chiles. Do not stir yet.
  4. Add the cumin, oregano, chili powder, salt, and pepper. Stir everything together until the pumpkin is fully incorporated and the mixture is smooth.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken reaches 165°F and shreds easily.
  6. Remove the chicken to a cutting board or bowl and shred with two forks (or use a hand mixer on low speed directly in the pot).
  7. Return the shredded chicken to the pot and stir. Let cook for another 15-20 minutes on low.
  8. Just before serving, stir in the lime juice and chopped cilantro. Taste and adjust salt or cumin as needed.
  9. Ladle into bowls and garnish with desired toppings.

Notes

For extra creaminess, blend half a cup of the beans with a splash of broth before adding. For deeper flavor, sear the chicken breasts in a hot skillet before adding to the crockpot. Season in layers: add half the spices at the beginning and the other half after shredding. The chili thickens as it sits; add a splash of broth when reheating if needed. This chili tastes even better the next day.

Nutrition

Keywords: white chicken chili, pumpkin chili, crockpot chili, slow cooker chili, fall chili, creamy chili, healthy chili

Find it online: https://spoonluma.com/creamy-crockpot-white-chicken-chili-with-pumpkin/