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Easy Crockpot White Chicken Chili with Pumpkin

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This Easy Crockpot White Chicken Chili with Roasted Pumpkin is the ultimate weeknight comfort food. It’s creamy, savory, and comes together with just 15 minutes of prep, making it perfect for busy nights when you need a warm, filling meal without the fuss.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 1 medium sugar pumpkin or butternut squash, peeled, seeded, and cut into 1-inch cubes (about 3 cups)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 (4-ounce) cans diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (15-ounce) can great northern beans, drained and rinsed
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 4 ounces cream cheese, softened and cut into cubes
  • ½ cup heavy cream or half-and-half
  • Fresh cilantro, chopped (for garnish)
  • Sliced jalapeño (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Lime wedges (for garnish)
  • Crushed tortilla chips (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed pumpkin with olive oil, a pinch of salt, and a sprinkle of cumin. Spread on a baking sheet in a single layer and roast for 20-25 minutes until golden and fork-tender.
  2. Place chicken breasts or thighs in the bottom of a 6-quart or larger slow cooker. Add diced onion, minced garlic, and both cans of green chiles on top.
  3. Pour in drained cannellini and great northern beans, then add chicken broth. The liquid should mostly cover the chicken and beans.
  4. In a small bowl, mix cumin, smoked paprika, oregano, chili powder, salt, and pepper. Sprinkle over everything in the crockpot and stir gently.
  5. Add roasted pumpkin to the crockpot and stir gently.
  6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is tender and easily shredded.
  7. About 30 minutes before serving, remove chicken from crockpot and shred with two forks. Return shredded chicken to the pot.
  8. Stir in softened cream cheese and heavy cream. Cook for another 15-20 minutes on LOW, stirring occasionally, until cream cheese is melted and chili is thick and velvety. Taste and adjust seasoning.
  9. Ladle chili into bowls and garnish with fresh cilantro, shredded Monterey Jack cheese, sliced jalapeño, lime wedges, and crushed tortilla chips.

Notes

Roasting the pumpkin is highly recommended for deeper flavor, but you can skip it and add raw pumpkin cubes or 2 cups of canned pumpkin puree (stirred in during the last hour). For dairy-free, skip cream cheese and cream, or use full-fat coconut milk. Leftovers keep in the fridge for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, pumpkin chili, slow cooker chili, easy weeknight dinner, fall recipe, comfort food

Find it online: https://perkypan.com/easy-crockpot-white-chicken-chili-with-pumpkin/