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Cozy Crockpot White Chicken Chili with Roasted Pumpkin

crockpot white chicken chili with roasted pumpkin - featured image
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A velvety white chicken chili made with roasted pumpkin, chicken, and cannellini beans, slow-cooked to perfection. This comforting fall dish is dairy-free, gluten-free, and packed with warm spices.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 medium breasts)
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (15 ounces) white corn, drained
  • 1 medium yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 can (4 ounces) diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 2 cups cubed sugar pumpkin or butternut squash (about ½-inch cubes)
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • Pinch of cinnamon (optional)
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Lime wedges (for garnish)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Peel and cube the sugar pumpkin or butternut squash into ½-inch cubes. Toss with olive oil, ¼ teaspoon salt, ⅛ teaspoon pepper, and a pinch of cinnamon (if using). Spread in a single layer on the prepared baking sheet.
  3. Roast for 18-22 minutes, flipping halfway, until edges are golden brown and a fork slides easily into the center. Set aside.
  4. Place chicken breasts in the bottom of a 6-quart or larger slow cooker.
  5. Add diced onion, minced garlic, drained cannellini beans, drained corn, and diced green chiles on top of and around the chicken.
  6. In a small bowl, mix cumin, oregano, smoked paprika, cayenne (if using), 1 teaspoon salt, and ½ teaspoon black pepper. Sprinkle evenly over the ingredients in the slow cooker.
  7. Pour chicken broth over the top. Do not stir.
  8. Gently place roasted pumpkin cubes on top.
  9. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  10. About 30 minutes before serving, remove chicken breasts to a cutting board and shred with two forks. Return shredded chicken to the slow cooker.
  11. Stir well. The pumpkin should have mostly dissolved into the broth. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
  12. Let sit on WARM for 10-15 minutes before serving. Serve hot with desired garnishes.

Notes

Roasting the pumpkin is key for flavor—don’t skip it. Layer ingredients strategically: chicken at bottom, beans and aromatics in middle, pumpkin on top. Resist lifting the lid during cooking. For thicker chili, mash some beans against the side of the slow cooker before serving. Leftovers keep for up to 5 days in the refrigerator or 3 months in the freezer.

Nutrition

Keywords: white chicken chili, crockpot chili, pumpkin chili, fall chili, slow cooker chili, white bean chili

Find it online: https://flurpchef.com/cozy-crockpot-white-chicken-chili-with-roasted-pumpkin/