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Cozy Slow Cooker Pumpkin Butter Chicken Chili

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A warm and comforting chili made with pumpkin butter, chicken, and beans, slow-cooked to perfection. This easy dump-and-go recipe is perfect for fall weeknights and will fill your home with amazing aromas.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 15 ounces canned fire-roasted diced tomatoes
  • 1 cup canned pumpkin butter
  • 2 cups low-sodium chicken broth
  • 15 ounces canned black beans, drained and rinsed
  • 15 ounces canned cannellini beans, drained and rinsed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • Sour cream or Greek yogurt (for serving)
  • Shredded cheddar cheese (for serving)
  • Fresh cilantro, chopped (for serving)
  • Pepitas (pumpkin seeds), toasted (for serving)
  • Lime wedges (for serving)
  • Cornbread or crusty bread (for serving)

Instructions

  1. Dice the onion and mince the garlic. Drain and rinse both cans of beans. Measure out the pumpkin butter, chicken broth, and spices.
  2. Place the raw chicken breasts in the bottom of the slow cooker. Top with the diced onion, minced garlic, drained black beans, and drained cannellini beans. Pour the fire-roasted diced tomatoes (with their juices) and the chicken broth over everything.
  3. Spoon the pumpkin butter over the top. Add the chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne if using. Stir to combine.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  5. Once cooked, shred the chicken using two forks directly in the slow cooker or on a cutting board.
  6. Stir the shredded chicken back into the chili. Taste and adjust seasoning, adding more salt or a squeeze of lime if desired.
  7. Let the chili rest with the lid off for about 10 minutes to thicken.
  8. Ladle into bowls and serve with desired toppings: sour cream, cheddar cheese, cilantro, pepitas, and lime wedges. Serve with cornbread or crusty bread.

Notes

For a thicker chili, let it sit with the lid off for 10 minutes before serving. If using a larger slow cooker (6 quarts or more), check liquid levels as it may cook faster. This chili tastes even better the next day. To make it dairy-free, skip the cheese and sour cream or use dairy-free alternatives.

Nutrition

Keywords: slow cooker, chicken chili, pumpkin butter, fall recipe, comfort food, easy dinner, dump and go

Find it online: https://cookyep.com/cozy-slow-cooker-pumpkin-butter-chicken-chili/