Slow Cooker Creamy Pumpkin Chicken Chili

As the leaves begin to turn and the days grow shorter, there’s an undeniable shift in our culinary cravings. Fall invites a rich tapestry of flavors, aromas, and comfort foods that warm the soul. One such dish that embodies the essence of the season is the "Harvest Harmony: Slow Cooker Creamy Pumpkin Chicken Chili." This recipe seamlessly blends the heartiness of chili with the creamy, earthy notes of pumpkin, creating a delightful dish that’s as nourishing as it is satisfying.

Embrace the flavors of fall with the Harvest Harmony: Slow Cooker Creamy Pumpkin Chicken Chili. This comforting dish combines tender chicken, creamy pumpkin, and a blend of spices, creating a warm meal perfect for chilly evenings. Packed with nutrients from seasonal ingredients, this chili offers both health benefits and deliciousness. Plus, the slow cooker makes preparation effortless, allowing you to enjoy a nourishing dinner with minimal fuss. Perfect for family gatherings or cozy nights in!

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Ingredients

1 lb (450g) boneless, skinless chicken breasts

1 can (15 oz) pumpkin puree

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 medium onion, finely diced

2 cloves garlic, minced

1 red bell pepper, diced

1 cup corn (fresh, frozen, or canned)

2 cups chicken broth

1 tsp ground cumin

1 tsp smoked paprika

1 tsp chili powder

½ tsp ground cinnamon

Salt and pepper, to taste

½ cup cream cheese, softened

1 cup shredded cheddar cheese (optional, for topping)

Fresh cilantro, for garnish (optional)

Instructions

Prep the Chicken: Place the boneless, skinless chicken breasts at the bottom of the slow cooker.

Layer the Ingredients: Add the pumpkin puree, drained black beans, kidney beans, diced onion, minced garlic, diced red bell pepper, and corn on top of the chicken.

Add Liquids and Spices: Pour the chicken broth over the layered ingredients. Sprinkle in the ground cumin, smoked paprika, chili powder, ground cinnamon, salt, and pepper. Stir gently to combine, ensuring the chicken is submerged in the liquid.

Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 4 hours, until the chicken is cooked through and tender.

Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the chili and stir.

Make it Creamy: Add the softened cream cheese to the slow cooker. Stir until well combined, creating a creamy texture throughout the chili. Allow it to heat through for about 10-15 minutes on low.

Serve: Ladle the chili into bowls, and if desired, top with shredded cheddar cheese and fresh cilantro for a burst of flavor.

Prep Time, Total Time, Servings: 20 minutes | 6-8 hours | Serves 6-8